Chicken with Porcini & Madeira Cream Sauce
Created by AndrewM, Thursday, 17 March 2011

Decadently wonderful.

At a glance
Main Ingredient
  • 2 lb. chicken breast
  • 1/4 C. flour
  • Salt and pepper
  • 4 T. butter
  • 2 T. olive oil
  • 1/2 C. Madeira
  • 1 C. cream
  • 1 T. lemon juice
  • 1/2 small red onion, chopped fine
  • 1 clove garlic, pressed
  • 1 t. fresh rosemary, minced
  • 1/2 oz. dry porcini
  1. Soak porcini in warm water until soft. Remove, leaving any grit behind. Squeeze dry, chop, and set aside.
  2. Trim chicken breast of fat and thin edges. Cut on angle top to bottom diagonally and lengthwise to create 2-3 evenly thick pieces.
  3. Mix flour, salt and pepper in a bowl.
  4. Saute red onion with 2 T. butter until lightly browned. Add garlic and rosemary, saute another 2 minutes.
  5. Add Madeira, lemon juice, salt and pepper to taste. Raise heat to high and boil for 3-4 minutes.
  6. Add cream and porcini, bring back to boil, lower heat to medium high and reduce sauce by 1/3, stirring frequently.
  7. Adjust seasonings and keep warm.
  8. Dredge each chicken piece in seasoned flour, shaking off extra flour.
  9. Lightly brown in batches with the remaining butter/oil.
  10. Remove to large baking pan, top with sauce, and put in 350F oven for 10-12 minutes or until internal temperature reaches 165F.
  11. Serve immediately.
Additional Tips

Also works well with morels, marsala or sherry, white fish or pork, shallots, thyme or tarragon, etc...