Chicken Madeira

Have you ever heard of a dish called Chicken Marsala? You probably have, it is a well known and delicious chicken dinner seasoned with marsala wine and mushrooms in a creamy sauce. Well, Chicken Madeira is similar, and by my own definition it is what you have when you are going to make Chicken Marsala, you are sure there is a bottle of marsala wine in the cabinet, but after returning home from doing your shopping you realize it is a bottle of madeira, not marsala. They both start with an “M” right? Easy mistake 😂. This easy mistake turned into a delicious dinner so I had to share it!

Now I am ready to make dinner and I have madeira wine by accident, what to do? I asked Google if madeira wine could be a substitute for marsala wine and received quite a variety of answers so I just had to try it for myself. My answer - yes it can be substituted, it was so good! I recall “someone” at the table actually licking at the sauce left on their plate 🤣. So this was a keeper recipe! Now the question should be - can you substitute Marsala wine for Madeira wine in this recipe? I would certainly think so!!!!

INGREDIENTS -

1 1/4 cups madeira wine
1 1/4 cups organic chicken broth
2 large boneless chicken breasts, sliced in half to reduce thickness
Salt & Pepper
1/3 cup gluten free flour
2 tbsp ghee
2 tbsp olive oil
8 oz mushrooms, sliced
3 garlic cloves, minced (1 tbsp)
1 tsp fresh thyme, minced
1 tsp fresh oregano, minced
1 1/2 tsp cornstarch, whisked with 1 tbsp chicken broth
1/3 cup coconut milk
1 tbsp chopped fresh parsley

Add madeira wine and chicken broth to a saucepan and bring to a boil. Lower heat and simmer for about 15 minutes, reducing it to approximately 1 cup.

While the wine and broth are simmering, slice the chicken lengthwise so you have 4 thin pieces, salt and pepper the sides and dredge in the flour to coat them thoroughly.

In a heavy skillet melt 1 tablespoon of butter and 1 tbsp of olive oil and bring to medium high heat. Add the chicken pieces and cook for about 10-12 minutes, turning after 5-6 minutes. Cook until they are done, 165 degrees. Remove chicken to a plate and cover with foil.

Reduce heat on skillet to medium and add the remaining 1 tablespoon of butter and 1 tablespoon of oil. Add garlic and mushrooms and saute until the mushrooms are browned, about 6-8 minutes.

To the mushrooms, add the wine and broth reduction, thyme, and oregano. Bring to a simmer while stirring and scraping the pieces from the pan. Stir in the cornstarch mixture and continuing stirring until it has thickened.

Turn off the heat and stir in the coconut milk, add any salt and pepper to your liking. Return chicken to the pan and spoon the sauce over the top of chicken, sprinkle with parsley, and serve.