Roast Breast of Chicken with Madeira Cream Sauce

For an easy dinner treat try Richard Phillips' roasts stuffed chicken breast with buttered little gems
By Richard Phillips
Roast Breast of Chicken with Madeira Cream Sauce
  • Rating:
  • Serves: 1
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 chicken breast, with skin and wing bone
  • 1 handfuls chopped fine herbs herbs, (chervil, chive, tarragon, parsley and sage)
  • 250 g butter, softened
  • 150 g dried breadcrumbs
  • 2 baby gem lettuce, to serve

For the sauce

  • 2 shallots, finely chopped
  • 100 ml madeira
  • 1 sprigs thyme
  • 1 bay leaf
  • 150 ml double cream
  • 150 ml chicken stock
  • 100 g Paris or shiitake mushrooms, quartered


1. Preheat the oven to 180C/gas 4.

2. Mix the fine herbs, half the butter and breadcrumbs together to make a stuffing and press this in between the meat and the skin of the breast. Roast in the oven for 6-8 minutes.

3. For the sauce, cook the shallots in the remaining butter without allowing them to brown. Add the herbs, mushrooms and wine and cook gently for 10 minutes until reduced by a third.

4. Pour in the chicken stock and reduce by a third again, then stir in the cream, reduce by half and season with salt and pepper to taste.

5. To serve, toss the gem leaves in a little melted butter and place in the centre of the plate. Place the chicken breast on top of the gems, garnish with a few mushrooms and drizzle the sauce around.

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