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Madeira Chicken with Mushrooms Recipe

Serves 4


  • 2 boned and skinned chicken breast halves
  • 1/2 cup skim milk
  • 1 tbsp cornstarch
  • 1/4 tsp dried sage, crushed
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 tsp vegetable oil
  • 4 tsp butter buds or 2 tsp butter-flavoured canola oil or light margarine
  • 1/4 cup water
  • 1 cup sliced mushrooms, variety
  • 1/4 cup madeira or dry sherry, or less
  • Chopped chives, for garnish


1. Rinse chicken; pat dry.
2. Combine milk, cornstarch, sage, salt and pepper. Set aside.
3. In a large nonstick skillet or wok, cook chicken in hot oil over medium-high heat for about 5 to 6 minutes for the first side and about 2 to 3 minutes for the second side, until no longer pink.
4. Remove from skillet; keep warm.
5. In the skillet add water and butter-granules.
6. Heat the mixture till boiling.
7. Add the variety of chopped and sliced mushrooms.
8. Cook and stir mushrooms 2 minutes or till tender and heated through.
9. Stir the milk mixture and add it to skillet.
10. Cook and stir till thickened and bubbly.
11. Cook and stir about 2 minutes more (to reduce a bit).
12. Add the wine (at least 1 tablespoon for flavor) and heat, to burn off the alcohol and to cook sauce to desired consistency.
13. Transfer chicken to a warmed serving platter; spoon sauce on top.
14. Sprinkle with chives.
15. Serve with steamed baby carrots and an aromatic rice.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Meat and Poultry / Chicken
Course:Main Dish
Cuisine:European / Portuguese
Preparation Method:Fry

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