American
Chicken Madeira with Cremini Mushrooms
Golden chicken cutlets and deeply browned cremini mushrooms meet a reduced Madeira pan sauce whose nutty sweetness is sharpened with thyme and a restrained splash of vinegar.
4 servings · 20 minutes prep · 42 minutes cook
Ingredients
Chicken and Mushrooms
- 1 1/2 pounds chicken breast cutlets, four even cutlets
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 12 ounces cremini mushrooms, sliced 1/4 inch thick
- 1 large shallot, finely chopped
- 2 teaspoons thyme leaves
Madeira Sauce
- 3/4 cup medium-dry Madeira wine
- 1 cup low-sodium chicken stock
- 1/4 cup heavy cream
- 1 teaspoon sherry vinegar
- 1 tablespoon cold unsalted butter
Directions
Brown the Mushrooms
- Heat 1 tablespoon of the olive oil in a wide skillet over medium-high. Add only enough mushrooms to make one uncrowded layer; if they overlap, brown them in two batches, allowing 6 to 8 extra minutes. Cook each batch without stirring for 4 minutes; turn and cook 3 minutes more. If using two batches, transfer the first to a plate, brown the second, then return the first before adding the aromatics.
- Add the shallot, thyme, and one-quarter of the salt; cook for 2 minutes. Transfer the mushroom mixture to a plate.
Sear the Chicken
- Pound the cutlets to 1/2 inch. Season with the remaining salt and pepper, then dust lightly with the flour.
- Add the remaining oil to the skillet. Sear the cutlets over medium-high for 3 minutes per side, until golden but not necessarily cooked through. Transfer beside the mushrooms.
Reduce the Madeira Sauce
- Add the Madeira and simmer for 4 to 5 minutes, scraping the fond, until reduced by about half. Add the stock and reduce for 6 to 8 minutes more.
- Lower the heat and stir in the cream. Return the chicken and mushrooms; simmer gently for 3 to 5 minutes until the chicken reaches 165°F and the sauce coats a spoon.
- Remove from heat. Stir in the sherry vinegar and cold butter; taste before adjusting salt and serve hot.
