Coopers Hawk Chicken Madeira Recipes

CHICKEN MADEIRA

Steps:

• Place chicken tenders between 2 pieces of plastic wrap and pound with a meat tenderizer to flatten slightly.
• Mix together the flour, salt, pepper, and paprika in a shallow bowl. Coat chicken pieces in flour mixture and set aside on a sheet pan until all pieces have been coated.
• Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Place half of the chicken in the pan and cook until browned, about 5 minutes per side. Remove chicken to a sheet pan. Heat the remaining butter and oil in the pan, and repeat with the remaining chicken pieces. Set chicken aside.
• Combine mushrooms and shallots in the same skillet and cook until the mushrooms release their juices, about 5 minutes. Add garlic and cook for 1 more minute. Transfer mixture to a bowl and set aside.
• Bring 2 1/2 cups water to a boil in the same skillet and whisk in beef base until dissolved. Add Madeira wine, bring to a boil, and cook until mixture has reduced by about 1/3. Return mushrooms, shallots, and garlic to the skillet and let simmer.
• Mix cornstarch and cold water together in a small bowl. Add to the skillet and boil until sauce thickens slightly, at least 1 minute.
• Return chicken to skillet, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes more. Remove from heat, sprinkle with parsley, and serve.

CHICKEN MADEIRA

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

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.

COPYCAT CHICKEN MADEIRA RECIPE

Steps:

• Pound chicken breasts until they are about 1/4" thick.
• Shake balsamic vinaigrette, brown sugar, and olive oil together in a sealed Ziploc bag. Add chicken and marinade for at least 30 minutes.
• Preheat oven to 350 degrees.
• Remove chicken from bag and place in a large skillet with olive oil, cook 4-6 minutes on each side (until chicken is a golden brown).
• Once browned, remove chicken and place in an oven safe dish. Bake for 10-15 minutes until chicken is cooked through.
• In the same skillet used for cooking the chicken, melt butter over medium heat. Add mushrooms and sauté for 2-3 minutes.
• Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20-25 minutes, until the sauce has reduced by about 50%.
• Top cooked chicken with mozzarella cheese and broil for 3-4 minutes, until the cheese starts to turn golden. Sprinkle with fresh parsley.
• Serve chicken immediately with sauce poured over top. We serve it with potatoes and asparagus or green beans, just like the Cheesecake Factory.