CHICKEN MADEIRA
Juicy chicken is smothered in a rich mushroom sauce, which gets its depth of flavor from combining beef broth and sweet Madeira wine. Easy enough for a weeknight dinner, but elegant enough to serve for a dinner party!
Provided by Kim's Cooking Now
Categories Meat and Poultry Recipes Chicken
Time 1h
Yield 10
Number Of Ingredients 16
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.
Nutrition Facts : Calories 392.6 calories, Carbohydrate 16.4 g, Cholesterol 95.2 mg, Fat 14.5 g, Fiber 0.8 g, Protein 32.9 g, SaturatedFat 4.9 g, Sodium 348.2 mg, Sugar 5.5 g
CHICKEN MADEIRA
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
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
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
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 WITH SHALLOTS AND MADEIRA
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
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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