Dinner
Chicken Madeira with Mushrooms and Natas
Pan-fried chicken in a creamy Madeira sauce with mushrooms and Portuguese natas — rich and easy.
Ingredientes
- 2 chicken breasts (approx 150g each)
- 1 small can Madeira sauce
- 1 small can mushrooms, drained
- 100 ml natas (Portuguese cooking cream)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
Instruções
- Season the chicken breasts with salt and pepper. Heat olive oil and butter in the frying pan over medium-high heat.
- Sear the chicken for 4-5 minutes per side until golden. Remove and set aside.
- In the same pan, add the garlic and cook for 30 seconds. Add the drained mushrooms and stir for 1-2 minutes.
- Pour in the Madeira sauce and the natas. Stir to combine and bring to a gentle simmer.
- Return the chicken to the pan. Spoon the sauce over the chicken. Cover and cook on medium-low for 8-10 minutes until the chicken is cooked through and the sauce has thickened slightly.
- Serve straight from the pan with the sauce spooned over the chicken.
Notas
Serve with basmati rice in a saucepan and sautéed Italian broccoli with garlic and olive oil. The Madeira sauce and natas combo creates a rich creamy sauce without any effort. Part of the France fridge-clearing plan — Chef Simão, March 2026.
Por Chef Claude