Peito De Frango A Madeirense Recipe
Chicken breast sautéed in a Madeira wine sauce. Served with roasted potatoes, rice and vegetables.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Potatoes
Preheat your oven to 400°F (200°C). Wash and peel the potatoes, then chop them into chunks. Toss them in a bowl with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 30-35 minutes or until golden brown and crispy.
- 2
Cook the Rice
Rinse the rice under cold water. In a saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes until the water is absorbed and the rice is fluffy.
- 3
Sauté the Vegetables
In a skillet, add a tablespoon of olive oil and sauté your choice of vegetables (carrots, broccoli, green beans) until tender, about 5-7 minutes. Season with salt and pepper to taste.
- 4
Cook the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
- 5
Make the Madeira Sauce
In the same skillet, add a little more olive oil if needed, then add the chopped onion and minced garlic. Sauté until translucent. Pour in the Madeira wine and chicken broth, scraping up any browned bits from the pan. Let it simmer for about 10 minutes until reduced slightly. Stir in the butter and fresh parsley.
- 6
Serve
Slice the chicken breasts and serve them drizzled with the Madeira sauce, alongside the roasted potatoes, rice, and sautéed vegetables.
