Recipes Meat and Poultry Chicken Chicken Madeira 4.8 (9) 9 Reviews 3 Photos Juicy chicken is smothered in a rich mushroom sauce, which gets its depth of flavor from combining beef broth and sweet Madeira wine. Easy enough for a weeknight dinner, but elegant enough to serve for a dinner party! Submitted by Kim's Cooking Now Updated on November 13, 2022 Save Rate Print Share Close Add Photo 3 3 Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr Servings: 10 Yield: 10 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 3 pounds chicken tenders ½ cup flour 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon paprika 4 tablespoons butter 4 tablespoons olive oil 2 (8 ounce) packages white mushrooms, sliced ⅓ cup chopped shallots 3 cloves garlic, minced 2 ½ cups water 2 ½ teaspoons roasted beef base (such as Better then Bouillon®) 2 ½ cups Madeira wine ½ tablespoon cornstarch 1 tablespoon water 2 tablespoons chopped fresh parsley (Optional) Directions Place chicken tenders between 2 pieces of plastic wrap and pound with a meat tenderizer to flatten slightly. Mix together the flour, salt, pepper, and paprika in a shallow bowl. Coat chicken pieces in flour mixture and set aside on a sheet pan until all pieces have been coated. Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Place half of the chicken in the pan and cook until browned, about 5 minutes per side. Remove chicken to a sheet pan. Heat the remaining butter and oil in the pan, and repeat with the remaining chicken pieces. Set chicken aside. Combine mushrooms and shallots in the same skillet and cook until the mushrooms release their juices, about 5 minutes. Add garlic and cook for 1 more minute. Transfer mixture to a bowl and set aside. Bring 2 1/2 cups water to a boil in the same skillet and whisk in beef base until dissolved. Add Madeira wine, bring to a boil, and cook until mixture has reduced by about 1/3. Return mushrooms, shallots, and garlic to the skillet and let simmer. Mix cornstarch and cold water together in a small bowl. Add to the skillet and boil until sauce thickens slightly, at least 1 minute. Return chicken to skillet, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes more. Remove from heat, sprinkle with parsley, and serve. I Made It Print 32 home cooks made it! Nutrition Facts (per serving) 393 Calories 15g Fat 16g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 393 % Daily Value * Total Fat 15g 19% Saturated Fat 5g 25% Cholesterol 95mg 32% Sodium 348mg 15% Total Carbohydrate 16g 6% Dietary Fiber 1g 3% Total Sugars 6g Protein 33g 66% Vitamin C 3mg 3% Calcium 30mg 2% Iron 2mg 11% Potassium 485mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.