You don't need gluten to make dreamy, creamy sauces; real whipping cream is the secret. This Chicken in Madeira Cream Sauce is a spring recipe for entertaining. Asparagus and Madeira make this colourful, veggie forward dish worthy of company.
Many cooks love recipes made with alcohol because it makes them unique and it sounds fun. From guacamole with tequila to my favourite summer starter, Grilled Shrimp Martini, I confess I have too many to list.
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What is Madeira
Madeira is a Portuguese fortified wine made on the Madeira Islands, off the coast of Africa. I’ve never been there but I read they have plenty of options for gluten free travellers.
If you’re keen to try this fortified wine my bottle says Blandy’s Madeira, Duke of Clarence from Funchal, Portugal. I can't remember when I bought this bottle but I think it's the only brand I've ever bought.
Madeira gives this dish a unique taste that I would say “tastes like Madeira.” A little research and the experts say it has a somewhat nutty flavour and is very acidic. The writing on the label says, “This is the richest style of Maderia, full bodied, rich and soft textured. It is a splendid after dinner drink.”
Once you have Madeira it’s worth serving a glass with your next charcuterie board.
Substitutes for Madeira
Madeira Cream Sauce won't be the same without Madeira but if you’ve got a selection of bottles in your kitchen and you like to improvise go for it. Make this recipe using Marsala, dark sherry, port or red vermouth as a substitute and enjoy!
To learn more about gluten free alcohol check out this document from Celiac Canada, Alcohol Labelling in Canada.
It’s All In The First Bite
Even on TV cooking shows professional chefs are frequently criticized for not tasting the finished dish. I too am guilty of this and nowhere is it more apparent than in a dish with whipping cream. To ensure that first bite is delicious add salt and taste your sauce before serving.
Equipment
If you think a wok is only for Asian food, think again. You can cook almost anything in a frying pan, a sauté pan and for larger dishes, even a wok. If you make this recipe in a frying pan you will need to cook in batches, which then extends the cooking time. In a wok you’ve got plenty of room for the whole dish.
I'd love to hear if you tried this dish, if you've been to Madeira or if you're going out to buy it. Let me know in the comments below.
Chicken in Madeira Cream Sauce
Ingredients
- 1 red pepper, cut into large cubes
- 1 yellow pepper, cut into large cubes
- 12 oz asparagus, trimmed and cut diagonally into 2-inch pieces
- 3 boneless, skinless chicken breasts, cut into large cubes (approximately 1 lb 10 oz)
- 2 tablespoon butter divided
- 2 tablespoon olive oil divided
- ½ cup Madeira (see notes for substitutes)
- ¾ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 small tomato, diced
- 2 tablespoon lemon juice
- ¾ cup whipping cream
- salt and pepper to taste
- GARNISH – fresh, snipped chives
Instructions
- Heat 1 tablespoon each of butter and oil on medium-high heat in wok or large sauté pan. Add peppers and stir-fry until crisp-tender, about 4 minutes. Use slotted spoon to transfer to a bowl.
- Add asparagus and stir-fry 5-8 minutes until crisp-tender. Transfer to a bowl with peppers.
- Heat remaining 1 tablespoon each of butter and oil on medium-high heat. Add chicken cubes and stir-fry just until cooked, about 8 minutes. Transfer to bowl with vegetables using a slotted spoon and leaving any juices in the wok.
- Add Madeira, thyme, rosemary and tomato to wok. Heat to boiling and cook until syrupy, 4-5 minutes.
- Add lemon juice and bring to a boil.
- Stir in cream and cook until thickened. Season to taste with salt and pepper.
- Return chicken and vegetables to the wok and coat with sauce, allowing chicken and vegetables to heat through.
- Transfer to a serving bowl and sprinkle with snipped chives.
Notes
Nutrition
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