Chicken breasts, Madeira, the luxury of double cream from Eat: The Little Book of Fast Food (page 328) by Nigel Slater

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Notes about this recipe

  • chawkins on January 07, 2023

    As with most recipes in this book, easy, simple, quick and quite tasty.

  • Pamsy on November 14, 2021

    I used 1 large, horizontally sliced breast for 2 of us, so no need to use the meat mallet. The sauce was delicious, first time I'd cooked with Madeira. It was also the first time I used plant based cream (due to dairy intolerance) and it did an excellent job in the sauce, smooth and no weird taste (unlike some of these products). One of the best things I've cooked in ages! Served with tenderstem broccoli and baby new potatoes.

  • Indio32 on September 01, 2021

    Made this for tonights supper. Used boneless, skinless chicken thighs rather than the called for chicken breast. Also after cooking the thighs I sautéed some chestnut mushrooms to add some more flavour & texture. Found the amount of cream a bit stingy so added a bit more. Eaten with plain boiled rice and wilted spinach. First time I've cooked with Madeira and really liked it. Nice, easy, tasty & quick week night supper.

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