Roast breast of chicken with Madeira cream sauce

Method

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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Ingredients

1 Chicken breast, with skin and wing bone
1 handful chopped fine herbs herbs, (chervil, chive, tarragon, parsley and sage)
250g Butter, softened
150g dried breadcrumbs
2 baby gem lettuces, to serve

For the sauce

2 Shallots, finely chopped
100ml Madeira wine
1 sprig Thyme
1 bay leaf
150ml double cream
150ml chicken stock
100g Paris or shiitake mushrooms, quartered

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