Chicken with mushrooms in a Madeira sauce

This classic, creamy chicken dish makes a perfect romantic dinner for two
Serves: 2
Prep time: 10 mins
Cooking time: 35 mins
Total time: 45 mins
Skill level: Master chef
Costs: Mid-price


    • 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


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

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Nutritional information per portion

fat 52.0g calories 663(kcal)


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.