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Chicken Madeira

Using Royalty Meat Company’s Chicken Breasts & 1836 Extra Virgin Olive Oil


  • 1 lb Chicken Breasts (2 pack of Royalty Meat Company’s chicken breasts)
  • 1 lb asparagus
  • Salt and black pepper to taste
  • 3 Tbsp Butter divided
  • 2 Tbsp of Royalty Meat Company’s 1836 Extra Virgin Olive Oil, divided
  • 16 oz white or baby bella mushrooms, thickly sliced
  • 1 small or 1/2 medium yellow or white onion, finely diced
  • 2 large garlic cloves minced
  • 1 1/2 cups Madeira Wine sweet white wine
  • 1 1/2 cups beef broth
  • 1/2 cup heavy cream
  • 1 cup mozzarella cheese shredded (more to taste)


  1. For asparagus: Set oven to 425 degrees. Wash and dry asparagus. Remove fibrous stems from asparagus by snapping or cutting the ends off. On a sheet pan, lay out asparagus evenly and lightly coat with olive oil. Sprinkle with kosher salt and coarse black pepper to taste. Cook for 10-12 minutes, turning halfway through.
  2. Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper (or to taste). Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.
  3. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4″ thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms
  4. In the same pan, add 1 1/2 cups Madeira wine and boil until reduced by half (at least 5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it’s original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.
  5. Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven and plate. Add asparagus (and any other sides-we like to add mashed potatoes) and enjoy!


Recipe adapted from