Chicken With Madeira Sauce

READY IN: 25mins
Recipe by kit in NO

A light chicken dish I made up to used up some leftover champagne and mushrooms. I served it with rice

Top Review by Dr. Jenny

DH and I made this chicken dish for lunch today as I had some chicken, mushrooms, and carrots to use up. We liked it served over penne pasta. The sauce is more like a thick gravy. My carrots were still a little crunchy at the end, and DH said he didnt really care for them in the dish. However, it is an ingredient that could be easily omitted per individual taste. I put a generous helping of parmesan cheese on top, which in my opinion, improved the flavor. I liked the subtle flavor that the nutmeg lent to the chicken.

Ingredients Nutrition


  1. Heat a large, heavy skillet or shallow sauce pan over medium heat.
  2. When warm, remove and spray generously with cooking spray.
  3. Sprinkle chicken pieces with salt, pepper and nutmeg.
  4. Add chicken to pan and brown both sides.
  5. Remove chicken, add butter, shallots, carrots, mushrooms, parsley and sautee until softened.
  6. Add champagne and the Madeira wine and allow to boil about 2 minutes.
  7. Add 1/2 of the stock and return the chicken to the pan.
  8. Cover and cook 5 minutes.
  9. Stir the flour into the remaining broth until smooth.
  10. Add the flour/broth mixture to the pan and allow to cook with the lid off until the liquid reduces about 5 minutes.
  11. Serve over rice.

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