Search

Chicken with mushrooms in a Madeira sauce

(30 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Chicken with mushrooms in a madeira sauce
Chicken with mushrooms in a madeira sauce
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Master chef

  • Costs: Mid-price

Woman's Weekly recipe 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

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.

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.

By: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe.

There are more unmissable recipes in this week's Woman's Weekly, on sale every Wednesday, only 80p! Subscribe today to Woman's Weekly and get 20% off!

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 663(kcal)
  • Fat 52.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(30 ratings)

Your comments

Jan

Hi, i've just tried this recipe, its yummy, and knocked off a few calories for those who are calories watching but don't want to loose the taste,I've changed the way I did it by cooking skinless chicken breast in the oven, make the sauce by crumbling a chicken oxo up & adding a small amount of water to disolve it.Then adding the wine, maderia,cream & stock all together in one stage, then heating up mixture & then reducing it to a thick sauce, if at end there is a few chicken stock lumps, run it through a seive a couple of times, it adds a great flavour, re-heat when needed if you do earlier on to save time at this stage add a liitle course grain pepper. To save time cook the mushrooms in a little water in the microwave & the do the same with the onion, saves on the calories from the butter as well, take the chicken out of the oven & slice on the plate, place the onions & mushrooms over the chicken & the put the sauce over the top, serve with roasters or new potatoes & serve with peas, gonna do this one again, good for a dinner party

Nancy

Have made this recipe about 3 times now and it's fantastic every time! So full of flavour and moreish. Would give 5 stars.

comments powered by Disqus

FREE Newsletter