Chicken Breasts And Broccoli With Madeira Sauce Recipes

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

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.

Steps:

• Bring salted water to a boil. Parboil the broccoli for a minute and remove. Add the penne and cook for 8 to 10 minutes or until al dente.
• In a large skillet heat the olive oil. When hot, add the onion and saute for 3 to 4 minutes. Add the chicken and saute, stirring continuously until no longer pink. Add the garlic and saute a few moments, then add the white wine, oregano and tomato sauce. Add the parboiled broccoli and simmer just to reheat. Season to taste with salt and pepper and garnish with Italian parsley. Drain penne and transfer to a bowl. Top with chicken and broccoli saute and serve.

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.

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.

Steps:

• Melt 3 tablespoons of the butter and when it is gently bubbling, add the flour, stirring constantly until brown and smooth.
• Add beef stock and wine - keep stirring and stir until thickened. Takes about 15 minutes over medium heat.(This step is more fun while you are sipping some of the Madeira wine that you are using in your recipe).
• In a separate pan, saute mushrooms in 4 tablespoons of butter until "fork tender." Add these to the sauce.
• Serve warm over beef tenderloins, beef kabobs, etc.

Steps:

• Sprinkle chicken with salt and pepper. In a shallow bowl, mix flour, garlic powder and paprika. In another shallow bowl, whisk egg and 1 tablespoon lemon juice. Dip chicken in egg mixture, then in flour mixture; shake off excess., In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove and keep warm. Add broth, lemon zest and remaining lemon juice to skillet; bring to a boil. Stir in broccoli. Reduce heat; simmer, covered, 8-10 minutes or until broccoli is tender. Serve with chicken, lemon wedges and, if desired, rice.