I had intended to make Emeril’s Chicken Marsala for dinner, only to discover that I didn’t have any Marsala. A trip to the store didn’t help given that all I could find was the cheap California variety, and I adhere to the “only use in cooking what you would drink” philosophy.
As a substitute I decided to use Madeira, which I happened to have on hand and is actually significantly better than Marsala. If you didn’t know, Madeira is a fortified Portuguese wine made in the Madeira Islands. It is an excellent after dinner aperitif, especially with cheese and crackers. Needless to say it contributed to an excellent dish that is easy to make and takes little time.
The ingredients include cornstarch or all-purpose flour, Emeril’s Essence or another Creole seasoning, boneless skinless chicken breasts, olive oil, mushrooms, Madeira, chicken broth, sour cream, salt and freshly ground pepper (if necessary). Since Susan is still following a gluten free regime, I used cornstarch instead of flour which worked fine. I didn’t find that additional salt or pepper was necessary given the Essence.
Making the Chicken Madeira
I use a ziploc bag to “dust” the chicken. As a first step I added all but one tablespoon of the cornstarch and Essence to a gallon ziploc bag.
Turning to the chicken, I made sure that it was trimmed of all fat. I proceeded to horizontally slice the chicken breasts into two to three thin slices before adding them to the cornstarch/Essence mixture in the ziploc bag. I heated the oil in a large skillet over medium-high heat and cooked the chicken until golden brown on both sides, making sure not to crowd the pan. This took 3 to 4 minutes per side. I drained the cooked chicken on paper towels and proceeded to cook the remainder of it.
When the chicken was done I turned the heat up to high and added the sliced mushrooms. I used cremini mushroom, but the white button mushrooms work as well. I’ve found that the best way to cook mushrooms is over high heat for several minutes, stirring constantly.
After several minutes the mushrooms were ready for the addition of the Madeira.
I brought the liquid to a boil over high heat, scraping to remove any browned bits from the bottom of the pan. When the Madeira had reduced by half, I added the chicken stock (minus 2 tablespoons) and cooked the mixture for several minutes. I wanted a slightly thicker sauce, so I made a slurry from the reserved tablespoon of cornstarch and reserved 2 tablespoons of chicken broth and added it to the liquid mixture. I stirred the mixture constantly until it had thickened. I lowered the heat to medium and added the sour cream. I stirred constantly until the sour cream was well incorporated.
Finally, I returned the chicken to the pan for several minutes to ensure that it was heated through.
Time for dinner! I served the Chicken Madeira with steamed white rice and green peas for a delicious dinner. Yum!
If you’re looking for another great recipe that uses Madeira check out my Mushroom Stuffed Pork Tenderloin with Madeira Cream Sauce.
I hope you liked this recipe for Chicken Madeira as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.
Thank you so much for visiting Pudge Factor. I hope you’ll come back!
Chicken Madeira (adapted from Emeril’s Chicken Marsala)
- 1/2 cup cornstarch divided
- 1 Tablespoon Emeril’s Essence
- 12 ounces boneless, skinless chicken breasts
- 2 Tablespoons olive oil
- 1/2 pound (8-ounces) sliced mushrooms
- 3/4 cup Madeira
- 1 cup low sodium chicken broth divided
- 1/4 cup (2 ounces) sour cream optional
- Salt and freshly ground pepper to taste
- Chopped green onions or chives for garnish
- Combine 1 tablespoon of cornstarch and 2 tablespoons chicken broth in a small bowl to make a slurry. Set aside.
- Combine remaining cornstarch and Essence in a ziploc bag. Set aside.
- Trim chicken breasts of all fat. Horizontally slice chicken breasts into two to three thin slices. Place in ziploc bag. Shake to thoroughly coat.
- Heat the oil in a large skillet over medium-high heat until hot, but not smoking. Cook the chicken breasts until golden brown on both sides, about 3 to 4 minutes per side. Transfer to a plate lined with paper towels and set aside.
- Add the mushrooms to the skillet; cook over high heat, stirring frequently, until the mushrooms are golden brown around the edges and have given off their liquid. Add the Madeira and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the Madeira has reduced by half, add the remaining chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Add the cornstarch/chicken broth slurry; cook stirring constantly until thickened.
- Lower the heat to medium. Add the sour cream and stir until well combined. Return the chicken breasts to the pan. Continue to cook until the chicken breasts are heated through, about 2 to 3 minutes. Season to taste with salt and pepper. Garnish with chopped chives or green onions and serve immediately. Yield: 4 servings.