Search

Chicken with mushrooms in a Madeira sauce

(37 ratings)
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
(37 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