Chicken Madeira Recipe | Garlic Mashed Potatoes * fast and easy * | Mariela Prado

Welcome viewers and introduce the Chicken Madeira recipe.

Prepare ingredients: slice mushrooms, chop parsley, and garlic (4 large cloves total).

Use 2 boneless skinless chicken breasts from the brand Rocky.

Measure 1.5 cups of homemade chicken broth and 1 cup of Madeira wine.

Wash 5-6 red skin potatoes and cut them into chunks.

Remove fibrous ends from asparagus and slice them.

Heat a large pan and add olive oil.

Pan-sear the chicken breasts until golden brown on both sides, about 5 minutes per side, seasoning with Himalayan pink salt and black pepper.

Boil water in a pot, add salt, and cook the potatoes until fork-tender.

In the same pan used for chicken, add sliced onions and sauté for 2 minutes before adding mushrooms.

Add garlic (not all of it to avoid bitterness) and cook for 2 minutes, then stir in parsley and season with salt and pepper.

Remove the mushroom mixture from the pan but do not clean it.

Add 1 cup of Madeira wine to the pan and simmer on medium heat until reduced by half, about 10 minutes.

Add 1.5 cups of chicken broth to the reduced wine and stir.

Incorporate heavy cream to thicken the sauce, stirring continuously.

Prepare a steamer pot with water to steam the asparagus.

In the pot used for potatoes, melt 4 tablespoons of butter and add garlic, cooking for 2 minutes.

Mash the potatoes with milk and heavy cream to desired consistency, leaving them chunky, and season with salt and pepper.

Pound the chicken breasts to about 1/4 inch thick for even cooking.

Layer the chicken in a baking dish, top with the mushroom and garlic mixture, and sprinkle mozzarella cheese on top.

Bake in the oven for 5-10 minutes or until cheese is melted, optionally broiling for the last 5 minutes, watching closely to avoid burning.

Serve the Chicken Madeira with garlic mashed potatoes and steamed asparagus.

Equipment Needed

Spice Level:

Dietary

Allergens