Recipe: Pappardelle with chicken and mushrooms in a Madeira sauce
Indulge in some delicious autumn comfort food with these fabulous recipes from Moy Park Chicken
What you'll need
2 Moy Park chicken breasts, skinless
1 tbsp olive oil
1 small onions, peeled and sliced
1 garlic clove, peeled and kept whole
100ml white wine
4 tbsp Madeira wine (marsala or dry sherry)
142ml carton double cream
Knob of butter
15g porcini mushrooms
Heat oil in a frying pan, add the chicken with onions and garlic. Cook over a medium heat for five minutes, then turn the chicken over and stir the onion occasionally. Pour in the white wine and let it reduce by half.
Stir in the Madeira and simmer for a couple of minutes. Add the cream and simmer for a few more minutes until heated through and thickened a little.
Turn off the heat and leave to rest while you heat the butter in a small pan and cook the mushrooms for two minutes.
Take the chicken out of the pan and slice it through. Boil pappardelle pasta and drain when ready.
Meanwhile, reheat the sauce, remove the garlic, and spoon sauce onto two warm plates. Place pasta on plate and place chicken on the sauce and arrange mushrooms on top.