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A serving dish of Chicken in Madeira Cream Sauce, asparagus, red and yellow peppers.

Chicken in Madeira Cream Sauce

This is a spring dish with asparagus and peppers that sparkle like jewels when stir-frying in a wok. Madeira and cream is a unique combination you must experience. Heavenly!
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Course: Main Course
Keyword: Madeira cream sauce
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 6 people
Author: Cinde Little

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

*Madeira has a unique taste but if you’ve got a selection of bottles in your kitchen and you like to improvise try this recipe by substituting with Marsala, dark sherry, port or red vermouth.