Chicken with mushrooms in a Madeira sauce recipe

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This delicious and classic chicken dish with mushrooms in a Madeira sauce recipe is from Woman's Weekly magazine. Find more chicken recipes at www.goodtoknow.co.uk

(Image credit: TI Media Limited)
Serves2
Preparation Time10 mins
Cooking Time35 mins
Total Time45 mins
Five A DayOne
Nutrition Per PortionRDA
Calories663 Kcal33%
Fat52 g74%

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

  1. 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.
  2. 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.
  3. Heat the butter in a small pan and cook the mushrooms for 2 minutes.
  4. 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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