This is a simple and easy
meal using chicken breasts smothered in a rich and tasty Madeira sauce – the
true taste of Portugal.
3 Tegel Skinless Chicken
¼ cup flour
salt & pepper
3 tablespoons rice bran oil
·2 tablespoons chilled butter
·1 medium brown onion, diced finely
·½ red capsicum, diced finely
(or a dry Sherry)
·1 tablespoon fresh thyme
·1 tablespoon chopped fresh sage
·¾c stock, chicken or vegetable
Prepare the chicken by removing the tenderloin (if there is one), then
slice each breast through the middle lengthwise, starting at the thick end. You
want to be left with two fillets, roughly the same thickness. Repeat with all.
Sprinkle the flour onto a board, or plate, and season with salt and
Now lightly coat each fillet and the tenderloins, in the flour.
Heat oil in a heavy based pan. Cook each fillet until golden on
one side, then turn and continue cooking until each fillet is cooked through
(3-4 minutes). Do this in batches if you need to, as opposed to crowding the
Remove the chicken from the pan and set aside. Wipe the pan clean.
Make the Madeira
sauce by heating the
butter in the pan and adding the onion and red pepper. Cook until onions and
peppers are softened. Add Madeira and bring to a simmer,
scraping up browned bits, and
cook for 2-3 minutes to let the alcohol “cook off”, before adding the herbs and
stock. Simmer for 2-3 minutes more then add the chicken back into the pan,
resting the fillets in the sauce, and cover. Cook for 3-5 minutes to let the
chicken soak up some of the sauce. Remove the chicken to the serving plate(s). Season sauce to taste with salt and pepper and
pour over chicken.
Serve with thick cut chips
to soak it up.
Roasted Thick Cut Chips
4 medium floury potatoes –
3 tablespoons olive oil
Juice from one lemon
Pre-heat oven to 200 C. Cut
each potato into 6-8 wedges lengthwise, put in an oven dish in one layer, toss
in olive oil and sea salt and cook for 30 minutes or until golden brown and
cooked. Squeeze lemon juice over just before serving.