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
CHICKEN & ASPARAGUS MADEIRA
Make and share this Chicken & Asparagus Madeira recipe from Food.com.
Provided by Texas Pete
Categories Very Low Carbs
Time 25m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat up 1 tbsp olive oil in a large skillet over medium heatbsp Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about ¼" 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 bitbsp 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 tbsp of oil to the skilletbsp 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 ¼ 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, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.
- Set oven to broil. Prepare the dish by arranging 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 tbsp of Madeira sauce over the chicken.
ASPARAGUS AND CHICKEN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
- Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
- Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.
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
PARMESAN-CRUSTED CHICKEN AND ASPARAGUS WITH SAUCE MALTAISE
Categories Chicken Poultry Vegetable Bake Dinner Parmesan Asparagus Spring Bon Appétit Sugar Conscious
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 500°F. Butter large rimmed baking sheet with 2 tablespoons butter. Melt remaining 4 tablespoons butter in small saucepan and set aside. Whisk eggs and mustard in bowl to blend. Mix panko, Parmesan, salt, and pepper in large bowl. Dip chicken into egg mixture, then panko mixture, coating generously. Place on prepared baking sheet. Drizzle reserved melted butter over chicken. Bake chicken until browned and cooked through, turning once, about 10 minutes.
- Garnish chicken with watercress; serve with Asparagus with Sauce Maltaise.
- *Available in the Asian foods section of some supermarkets and at Asian markets.
CHICKEN AND ASPARAGUS FETTUCCINE
This is so rich and filling that one serving goes a long way. Crusty bread and a salad is all this creamy dish needs to make a complete and hearty meal.
Provided by STEPHNDON
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
- In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
- Pour sauce over pasta and asparagus, and toss to coat.
Nutrition Facts : Calories 567.1 calories, Carbohydrate 46.6 g, Cholesterol 113.7 mg, Fat 30.9 g, Fiber 2.9 g, Protein 27.6 g, SaturatedFat 18.3 g, Sodium 365 mg, Sugar 3 g
CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET
Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta, and a glass of white wine!!!
Provided by Paula Stotts
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
- Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 7.3 g, Cholesterol 106.6 mg, Fat 33.5 g, Fiber 2.9 g, Protein 26.9 g, SaturatedFat 13.5 g, Sodium 491 mg, Sugar 2.8 g
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 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
CREAMY CHICKEN WITH ASPARAGUS & TARRAGON
A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes
Provided by Good Food team
Categories Dinner, Main course
Time 28m
Number Of Ingredients 9
Steps:
- Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
- Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
- Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.
Nutrition Facts : Calories 318 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
CHICKEN MADEIRA
Make and share this Chicken Madeira recipe from Food.com.
Provided by cookiedog
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Sprinkle both sides of the breasts with salt and pepper. Lightly coat the bottom of a 8 x 8-inch baking dish with vegetable or canola oil. Place the breasts in the dish in one layer.
- In a medium skillet over medium heat, place 1/2 tablespoon olive oil. Add the mushrooms and saute for 2 to 4 minutes. Remove the mushrooms with a slotted spoon, and distribute evenly over the chicken. Add the remaining oil to the skillet; saute the onion and garlic until transparent, about 4 minutes, and place over mushrooms.
- Combine the wine and sour cream; pour over the chicken.
- Discard the oil and wipe the skillet clean with paper towel. Melt the butter in the skillet; add the crumbs and toss to coat. Sprinkle the crumbs over the chicken breasts. Cover the dish with foil, and bake for exactly 1 hour. Serve immediately.
Nutrition Facts : Calories 306.9, Fat 10.7, SaturatedFat 4, Cholesterol 82, Sodium 189.5, Carbohydrate 17, Fiber 2.1, Sugar 3.7, Protein 33.3
CHICKEN ASPARAGUS PASTA
We enjoy this dish often in the spring when asparagus is fresh on the market. It's a favorite with family and friends and a welcome surprise to those who think they don't like asparagus. -Taralynn Plastina, McHenry, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.
Nutrition Facts : Calories 497 calories, Fat 21g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 823mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.
MARSALA CREAM CHICKEN WITH ASPARAGUS
I use a deli-roasted chicken from our local grocery store to speed up prep time on this dish. You can change the vegetables to suit your tastes. Serve with a loaf of crusty french bread and a glass of wine.
Provided by Challengergurl
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
- Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
- Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.
Nutrition Facts : Calories 951.7 calories, Carbohydrate 60.2 g, Cholesterol 211.1 mg, Fat 41.8 g, Fiber 4.1 g, Protein 65.1 g, SaturatedFat 16.4 g, Sodium 380.4 mg, Sugar 8.4 g
MADEIRA CHICKEN WITH MUSHROOMS
This is really good and so easy to prepare. Serve with roasted potatoes and asparagus. This recipe can be prepared in teh morning and reheated at meal time.
Provided by Sageca
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
ROAST CHICKEN WITH ASPARAGUS AND TAHINI SAUCE
Categories Chicken Poultry Vegetable Roast Quick & Easy Dinner Asparagus Spring Sesame Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Put oven racks in middle and lower thirds of oven and preheat oven to 450°F.
- Toss asparagus with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 15- by 10-inch shallow baking pan. Roast on bottom rack, shaking pan once or twice, until just tender, about 10 minutes.
- Meanwhile, pat chicken dry and sprinkle all over with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a 12-inch heavy ovenproof skillet (not nonstick) over moderately high heat until hot but not smoking, then brown chicken, turning over once, until golden, about 6 minutes total. Transfer skillet to middle of oven and roast until just cooked through, about 5 minutes.
- While chicken roasts, purée tahini, water, lemon juice, sugar, garlic, and remaining 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add more water if sauce is too thick.)
- Serve chicken and asparagus drizzled with some of sauce and with remaining sauce on the side.
SAGE-ROASTED CHICKEN WITH MADEIRA SAUCE
Provided by Guy Ferri
Categories Chicken Roast Pea Carrot Fortified Wine White Wine Fall Sage Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- For brown chicken stock:
- Heat heavy large pot over medium-high heat. Working in batches, add chicken wings to pot and sauté until deep brown, about 10 minutes per batch. Using slotted spoon, remove chicken wings from pot; transfer to large bowl. Add onion and carrots to drippings in pot; sauté until brown, about 10 minutes. Return chicken wings to pot. Add stock and wine and simmer, covered, 1 1/2 hours. Strain stock, discarding solids. (Stock can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cool, then cover and chill.)
- For chicken:
- Preheat oven to 400°F. Place 2 sage leaves under skin of each chicken breast and thigh. Heat oil in heavy large skillet over high heat. Add chicken breasts and thighs and sauté until brown on both sides, about 10 minutes. Transfer chicken thighs to large rimmed baking sheet. Roast 10 minutes. Add breasts to baking sheet and continue roasting chicken until cooked through, about 20 minutes.
- Meanwhile, prepare sauce:
- Discard fat from skillet. Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sauté 2 minutes. Add Madeira and bring to boil, scraping up browned bits. Add stock, thyme, and sage to skillet and bring to boil. Add carrots and cook over high heat until crisp-tender, about 8 minutes. Add peas; simmer until sauce is slightly reduced, about 10 minutes. Whisk remaining 4 tablespoons butter, 1 tablespoon at a time, into sauce. Season sauce to taste with salt and pepper. Serve chicken with sauce.
CHICKEN ASPARAGUS DIVAN
You could call cooking my hobby...I love to do it, trying new recipes whenever I get the chance. This is the recipe that gets the most requests.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a skillet, place chicken, onion, celery, water to cover and salt. Bring to a boil; reduce heat and simmer until chicken is tender. Drain and discard liquid. Combine chopped onion, 1/3 cup Parmesan cheese and soup. Spread half of the mixture in the bottom of a 13x9-in. baking pan. Top with asparagus, then chicken and remaining soup mixture. Bake at 350°, covered, for 25 minutes or until heated through. Combine cream and mayonnaise. Spread over chicken. Sprinkle remaining Parmesan cheese on top. Brown lightly under broiler. Serve immediately.
Nutrition Facts :
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4.9/5 (314)Calories 582 per servingCategory Easy/Medium
- To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside).
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- Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.
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