Sauteed Chicken Breasts With Mushroom Madeira Sauce Recipes

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

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 AND MUSHROOM SAUTE

Steps:

• Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
• To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
• Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.

MADEIRA CHICKEN WITH MUSHROOMS

Steps:

• Rinse chicken; pat dry.
• Combine milk, cornstarch, sage, salt and pepper. Set aside.
• In a large nonstick skillet or wok, cook chicken in hot oil over medium-high heat for about 5 to 6 minutes for the first side and about 2 to 3 minutes for the second side, until no longer pink.
• Remove from skillet; keep warm.
• In the skillet add water and butter. Heat the mixture till boiling.
• Add the sliced mushrooms. Cook and stir mushrooms 2 minutes or till tender and heated through.
• Stir the milk mixture and add it to skillet.Cook and stir till thickened and bubbly. Cook and stir about 2 minutes more (to reduce a bit).
• Add the wine and heat, to burn off the alcohol and to cook sauce to desired consistency.
• Transfer chicken to a warmed serving platter; spoon sauce on top.Sprinkle with chives.
• Serve with steamed baby carrots and an aromatic rice.

SAUTEED CHICKEN BREASTS WITH MUSHROOM MADEIRA SAUCE

Steps:

• Pat chicken breasts dry, sprinkle with salt and pepper, and cook in oil over medium-high heat until firm to the touch. 4-5 minutes per side. Remove chicken and keep warm. In same pan, combine butter, onion, mushrooms and thyme and cook over medium heat, stirring occasionally, 5 minutes. Add Madeira and cook until almost all liquid is absorbed, 2 minutes. Stir in cream, salt and pepper and continue cooking until sauce is slightly thickened, 3 to 5 minutes. Spoon sauce over chicken.

MUSHROOM STUFFED CHICKEN BREASTS WITH MADEIRA WINE SAUCE

Steps:

• Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
• Add diced mushrooms and garlic; saute 3 minutes.
• Stir in pepper, and set aside.
• Cut a horizontal slit through the thickest portion of each breast half to form a pocket.
• Stuff 2 tablespoons mushroom mixture and 1 slice cheese into each pocket.
• Heat 1/2 teaspoon oil in skillet over medium-high heat.
• Add chicken; cook 6 minutes on each side or until chicken is done.
• Remove chicken from skillet.
• Set aside; keep warm.
• Add broth and Madeira to skillet.
• Bring to a boil; cook 2 minutes or until reduced to 3/4 cup.
• Combine cornstarch and water; add to skillet.
• Bring to a boil; cook 1 minute, stirring constantly.
• Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated.
• Serve sauce with chicken; garnish with mushrooms and thyme, if desired.

THYME-ROASTED CHICKEN BREAST WITH MOREL-MADEIRA GRAVY

Steps:

• Combine boiling water and morels in small bowl. Let stand until morels soften, about 35 minutes. Strain; reserve soaking liquid. Coarsely chop morels.
• Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add chicken to skillet; cook until golden, about 4 minutes per side. Transfer chicken to shallow baking dish (do not clean skillet). Bake until chicken is cooked through, about 15 minutes.
• Meanwhile, heat same skillet over medium-high heat. Add onion, garlic and thyme and sauté until golden, about 5 minutes. Add morel soaking liquid, leaving any residue in bowl. Boil mixture until most of liquid evaporates, about 4 minutes. Add chicken broth and 1/4 cup Madeira; boil until gravy is reduced to 1 1/2 cups, about 5 minutes. Strain gravy into small saucepan; add morels. Cover and simmer 5 minutes. Whisk 1 tablespoon cornstarch and remaining 1 tablespoon Madeira in small bowl. Whisk into gravy; simmer until thickened, about 30 seconds. Season gravy with salt and pepper. Spoon over chicken and serve.