Chicken with mushrooms in a Madeira sauce recipe

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serves: 2
5-a-day: 1
Prep: 10 min
Cooking: 35 min

Nutrition per portion

Calories 663 kCal 33%
Fat 52g 74%
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  • This classic, creamy chicken dish makes a perfect romantic dinner for two


    • 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


    • 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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