Name: Chicken with mushrooms in a Madeira sauce recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves: 2
Ingredients: 1 tbsp olive oil; 2 free-range skinless chicken breasts (see top tip, below); 1 small onion, peeled and sliced; 1 clove garlic, peeled and kept whole; 100ml (3½fl oz) white wine; 4 tbsp Madeira (or Marsala or dry sherry); 142ml carton double cream; Knob of butter; 3 portabellini or chestnut mushrooms, sliced; New potatoes and sugar-snap peas, to serve

Nutrition Per PortionRDA

Calories

663 Kcal

33%

Fat

52 g

74%

By GoodtoKnow

published 2 August 19

This classic, creamy chicken dish makes a perfect romantic dinner for two

Ingredients

1 tbsp olive oil
2 free-range skinless chicken breasts (see top tip, below)
1 small onion, peeled and sliced
1 clove garlic, peeled and kept whole
100ml (3½fl oz) white wine
4 tbsp Madeira (or Marsala or dry sherry)
142ml carton double cream
Knob of butter
3 portabellini or chestnut mushrooms, sliced
New potatoes and sugar-snap peas, to serve

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Method

Heat the oil in a frying pan, add the chicken, skinned-side down, along with the onion slices and garlic clove. Cook over a medium heat for 5 minutes, then turn the chicken over and stir the onion occasionally.
Pour in the white wine and let it reduce by half. Stir in the Madeira and simmer for a couple of minutes. Add the cream and simmer for a few more minutes, until heated through and thickened a little. Turn off the heat and leave to rest for a couple of minutes.
Heat the butter in a small pan and cook the mushrooms for 2 minutes.
Take the chicken out of the pan and slice it through, if you like. Reheat the sauce, remove the garlic, and spoon sauce on to 2 warm plates. Place the chicken on the sauce and arrange the mushrooms on top. Serve with potatoes and sugar-snap peas.

Top Tip for making Chicken with mushrooms in a Madeira sauce

The chicken breasts will cook more quickly and evenly if you flatten them to an even thickness. Do this by putting them between 2 sheets of cling film and gently pounding them with a rolling pin until about 1.5cm (½in) thick.

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