Pan-fried Chicken with Wild Mushrooms in Madiera Sauce

After Christmas I needed to use up 1/4 bottle of madiera and some chicken breasts so this recipe was ‘created’, and is amazingly good.

A great dish for entertaining which takes very little time to prepare. Could be cooked on the hob

Serve with plain rice and fresh vegetables

Cooking Time – approx 45 minutes

Serves 4


  • Dried Porcini or Wild Mushrooms
  • 500ml Boiling Water
  • 2 tbsp Olive Oil
  • 1 large Onion, sliced
  • 2 cloves Garlic, sliced
  • a few sprigs Fresh Thyme
  • 4 Chicken Breasts
  • Salt & Pepper
  • 150ml Madeira


  • Soak the dried mushrooms in boiling water for approx 30 minutes
  • Heat the olive oil in a casserole and fry the onions for a few minutes. Push to one side.
  • Sweat the garlic and thyme in te oil for a few seconds, before laying the chicken breasts on top. Season the tops of the breasts with salt & black pepper. Leave for a couple of minutes for the chicken to brown, then turn and cook for another couple of minutes
  • Add the madeira and bring to the boil. Cook for 2 minutes before adding the soaked mushrooms and thier liquor. Bring to the boil and cover.
  • Transfer to the oven (190oC) and cook for 20-30 minutes. Check seaoning and serve.

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