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Chicken with mushrooms in madeira sauce

NZ Woman's Weekly

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Madeira sauce is a rich peppery sauce which can be made with oadeira wine, marsala or dry sherry. It is a great compliment to chicken.

1 Tbsp	Olive oil
4	Chicken breasts, skinless and boneless
1	Onion, sliced
2	Garlic cloves, peeled and kept whole
¾ cup	White wine
8 Tbsp	Madeira, (or marsala or dry sherry)
300 ml	Cream
25 g	Butter
6	Swiss brown mushrooms, sliced

Heat oil in a frying pan, then add chicken, onion slices and garlic cloves. Cook over a medium heat for 5 minutes, then turn chicken over and cook for another 5 minutes, stirring occasionally.
Pour in white wine and let it reduce by half. Stir in madeira and simmer for a couple of minutes. Add cream and simmer for a few more minutes, until heated through and thickened slightly. Turn off the heat and leave to rest for a couple of minutes.
Heat butter in a small pan and cook mushrooms for 2 minutes.
Take chicken out of the pan and slice.
Reheat sauce, remove garlic and spoon sauce onto warm plates. Place chicken and mushrooms on top. Serve with potatoes and greens.