Chicken Madeira Pastry Recipes

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CHICKEN MADEIRA



Chicken Madeira image

Provided by Kelsey Nixon

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

4 boneless skinless chicken breasts
Kosher salt and cracked black pepper
3 tablespoons olive oil
2 cups sliced cremini mushrooms
3 cups Madeira wine
2 cups low-sodium beef broth
2 sprigs fresh thyme, plus more for garnish

Steps:

  • Sprinkle each chicken breast liberally with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook the chicken until browned, 4 to 6 minutes per side. Transfer to a plate and cover with foil.
  • Add the remaining 2 tablespoons oil to the same skillet over medium-high heat and saute the mushrooms until softened, 2 minutes. Add the wine and cook 1 minute before adding the beef broth and thyme. Bring the sauce to a simmer and let reduce by three-quarters, about 15 minutes. The sauce should have thickened and turned a rich dark brown. Just as the sauce is almost done, return the chicken to the pan and finish cooking through to 165 degrees F, about 5 minutes. Season with salt and pepper.
  • Serve the chicken with the mushrooms and Madeira sauce and garnish with fresh thyme.
  • Per serving: Calories 280; Total Fat 14 grams; Saturated Fat 2 grams; Protein 29 grams; Total Carbohydrate 4 grams; Sugar: 3 grams; Fiber 0 grams; Cholesterol 76 milligrams; Sodium 296 milligrams

CHICKEN MADEIRA



Chicken Madeira image

Make and share this Chicken Madeira recipe from Food.com.

Provided by Bev I Am

Categories     Chicken

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
4 boneless skinless chicken breasts
8 asparagus spears
4 slices mozzarella cheese
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
ground black pepper

Steps:

  • in a large skillet over medium heat olive oil.
  • Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick.
  • Sprinkle each fillet with salt and pepper.
  • Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit.
  • Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce.
  • Don't clean the pan.
  • You want all that cooked-on goodness to stay in the skillet to help make the sauce.
  • With the heat still on medium, add two tablespoons of oil to the skillet.
  • Add the sliced mushrooms and sauté for about two minutes.
  • Add the madeira wine, beef stock, butter and pepper.
  • Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume.
  • When the sauce is done it will have thickened and turned a dark brown color.
  • As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil.
  • Add a little salt to the water.
  • Toss the asparagus into the water and boil for 3 to 5 minutes, or until just tender.
  • Drop the asparagus in a bowl of ice water.
  • Set oven to broil.
  • To Prepare the dish: Arrange the cooked chicken fillets on a baking pan.
  • Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese.
  • Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.
  • To serve: Arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.

Nutrition Facts : Calories 1011.6, Fat 45.9, SaturatedFat 15.7, Cholesterol 212, Sodium 1609.7, Carbohydrate 15.7, Fiber 1.9, Sugar 5.6, Protein 69.6

COMPANY CHICKEN MADEIRA



Company Chicken Madeira image

The sauce for this chicken is simply sensational. It is packed with great herb and vegetable flavor. The leeks, fennel and portobello mushrooms make it feel elegant, but it's very easy to make.-Jamie Miller, Maple Grove, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground coriander
6 boneless skinless chicken breasts (5 ounces each)
4 tablespoons butter, divided
2 medium leeks (white portion only), halved and thinly sliced
1 fennel bulb, chopped
3/4 pound sliced baby portobello mushrooms
2 tablespoons all-purpose flour
3/4 cup Madeira wine
3/4 cup chicken stock
1/2 cup shredded Parmesan cheese
1/2 cup shredded Gruyere or Swiss cheese
2 tablespoons chopped fennel fronds

Steps:

  • Preheat oven to 400°. Combine thyme, rosemary, salt, pepper and coriander; rub over chicken. In a large skillet over medium-high heat, cook chicken in 2 tablespoons butter 2 minutes on each side or until browned. Transfer to a greased 13x9-in. baking dish., In same skillet, saute leeks and chopped fennel in remaining butter 4-6 minutes or until just tender. Add mushrooms; cook 5 minutes longer or until mushrooms are tender. , Add flour; cook and stir 1 minute. Gradually add wine and simmer 2 minutes. Add broth and bring to a boil; cook and stir 2 minutes or until thickened. Pour over chicken and sprinkle with cheeses., Bake, uncovered, 15-20 minutes or until a thermometer reads 165°. Sprinkle with fennel fronds.

Nutrition Facts : Calories 359 calories, Fat 16g fat (9g saturated fat), Cholesterol 114mg cholesterol, Sodium 813mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 3g fiber), Protein 37g protein.

CHICKEN IN PUFF PASTRY WITH MADEIRA SAUCE



Chicken In Puff Pastry with Madeira Sauce image

This is a special occasion recipe that is not all that difficult to make and is very elegant to serve. The pastry bundles can be made up in advance and refrigerated in which case the baking time might need to be extended. The prep time does not reflect the refrigeration time for the chicken breasts.

Provided by Normaone

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

4 boneless skinless chicken breast halves
8 ounces fresh spinach, stems removed,rinsed,drained
2 tablespoons butter
1/3 cup chopped shallot
6 ounces fresh shiitake mushrooms
6 ounces button mushrooms
3/4 cup dry red wine
1 teaspoon dried tarragon
1 (17 1/4 ounce) package puff pastry sheets, thawed
1 egg, beaten
2 tablespoons butter
3 shallots, minced
2 tablespoons flour
1 cup reduced-sodium chicken broth
1 cup beef broth
1/2 cup madeira wine, plus
1 tablespoon madeira wine

Steps:

  • Preheat broiler.
  • Place chicken breasts on baking sheet and season with salt and pepper.
  • Broil until almost cooked through, about 4 minutes per side.
  • Chill until cool, about 30 minutes.
  • Preheat oven to 375^F.
  • In a large nonstick saucepan, saute spinach over medium heat until just wilted, about 3 minutes.
  • Transfer to a bowl.
  • In the same skillet, melt butter over medium high heat and add shallots.
  • Saute until tender, about 3 minutes.
  • Add all of the mushrooms and saute until beginning to soften, about 2 minutes.
  • Add wine and tarragon and simmer until almost all of the liquid has evaporated, about 7 minutes.
  • Season and cool.
  • Oil a large heavy baking sheet.
  • Roll out each sheet of puff pastry to 12 inch squares.
  • Cut each square in half crosswise to form four 12x6 inch rectangles.
  • (If the chicken breasts are large, either cut to fit the pastry or roll out the pastry into larger squares.) Place chicken breasts crosswise at the short end of the rectangle.
  • Spoon the spinach on top of chicken.
  • Spoon mushroom mixture on top of spinach.
  • Fold long sides of rectangle over chicken and roll up jellyroll style.
  • Pinch edges to seal.
  • Brush pinched edges with beaten egg.
  • Place pastries seam side down on prepared baking sheet.
  • Brush with beaten egg.
  • Bake until golden brown, about 25 minutes.
  • Place on plates and spoon sauce over.
  • For the Madeira Sauce: In a medium saucepan, melt butter over medium high heat.
  • Add minced shallots and saute until golden, about 3 minutes.
  • Add both broths and the 1/2 cup Madeira.
  • Boil until reduced to sauce consistency, about 15 minutes.
  • Strain into small saucepan and add additional tablespoon of Madeira.
  • Season.
  • The sauce can be prepared well in advance and kept covered in the refrigerator.

Nutrition Facts : Calories 1086, Fat 61.9, SaturatedFat 20.1, Cholesterol 152, Sodium 702.1, Carbohydrate 75.8, Fiber 4.7, Sugar 4.4, Protein 44.7

CHICKEN WELLINGTON WITH MADEIRA SAUCE RECIPE



Chicken Wellington with Madeira sauce Recipe image

Provided by Cookie9

Number Of Ingredients 18

4 skinless boneless chicken breast half
8 oz fresh spinach, stems trimmed
2 Tbs. butter
1/3 Cup chopped shallots
3 garlic cloves chopped
6 oz fresh shitake mushrooms, stemmed, sliced
6 oz button mushrroms, sliced
3/4 cup dry red wine
1 teas. dried tarragon
1 pkg. frozen puff pastry, 2 sheets, thawed.
1 egg beat to blend (for glaze)
Madeira sauce
2 Tbs. butter
3 shallots minced
2 Tbs. flour
1 cup chicken broth
1 cup beef broth
1/2 Cup + 1 Tbs. Madeira

Steps:

  • Preheat broiler. Arrange chicken breast halves on baking sheet. Season with salt, pepper. Broil until almost cooked through, about 4 inutes per side. Chill until cool about 30 min. Set oven temp at 375. Saute spinach in large nonstick skillet over medium heat, just until wilted, about 3 min. transfer to bowl. Melt butter in same skillet over med. heat. Add shallots and garlic, saute til tender 3 min. Add all mushrooms, saute til soften, about 2 min add wine and terragon, simmer til all liquid evaporates, 7 min. remove from heat, season with salt, pepper, cool. Oil heavy large baking sheet, roll out pastry sheets to 12 ' squares, cut each in half crosswise, creating 4 12X 6 rectangles. Place one chicken breast crossways at short end of each rectangle. Place spinach on top chicken top each with 1/4 of mushroom mixture, fold along sides of pastry, roll up jell roll style, pinching edges of pastry to seal, brush egg glaze over pinched edges. Place pastries seam side down on prepared baking sheet. brush with glaze. Bake to golden brown, 25 min. Transfer to plate. Maderia Sauce Melt 2 Tbs. butter in sauce pan, medium high heat. Add minced shallots, saute til golden, add 2 Tbs flour, stir until golden, 3 min. Add broth, 1/2 C madeira, boil til reduced to sauce- 15 min. Strain into small sauce pan, add remaining1 Tbs. Madeira to pan. Season with salt , pepper. drizzle over chicken pouches.

CHICKEN WITH SHALLOTS AND MADEIRA



Chicken with Shallots And Madeira image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons neutral oil, like corn or grape seed
1 whole chicken, cut into serving pieces, or about 3 pounds thighs or drumsticks
Salt and pepper
10 shallots ( 1/2 pound or more)
1 1/2 cups Madeira
2 tablespoons butter
1 tablespoon fresh lemon juice or good balsamic vinegar, or to taste
Chopped fresh parsley leaves for garnish

Steps:

  • Put oil in a deep skillet or casserole, and turn heat to medium high. When oil is hot, add chicken skin side down. Cook, sprinkling with salt and pepper, until skin is nicely browned, about 10 minutes. Turn, and brown other side a minute or 2.
  • Spoon or pour out excess fat. Add shallots, and cook, shaking pan occasionally, until they are tender and begin to brown, 5 to 10 minutes more.
  • Add Madeira, and cook over medium- to medium-high heat, turning chicken occasionally so it continues to brown and cook evenly. Let Madeira reduce almost to a glaze. If mixture dries out before chicken is done, add 1/2 cup water or more Madeira.
  • When chicken is cooked through and sauce is shiny and thick, add butter and lemon juice or vinegar. Cook a minute, and remove chicken to a warm plate. Taste and adjust sauce's seasoning. Spoon sauce and shallots over chicken; garnish and serve.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 307 milligrams, Sugar 7 grams, TransFat 0 grams

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