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Madeira Chicken With Mushrooms

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“This is really good and so easy to prepare. Serve with roasted potatoes and asparagus. This recipe can be prepared in teh morning and reheated at meal time.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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. Heat the mixture till boiling.
  6. Add the sliced mushrooms. Cook and stir mushrooms 2 minutes or till tender and heated through.
  7. Stir the milk mixture and add it to skillet.Cook and stir till thickened and bubbly. Cook and stir about 2 minutes more (to reduce a bit).
  8. Add the wine and heat, to burn off the alcohol and to cook sauce to desired consistency.
  9. Transfer chicken to a warmed serving platter; spoon sauce on top.Sprinkle with chives.
  10. Serve with steamed baby carrots and an aromatic rice.

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