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 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
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 IN PUFF PASTRY WITH MADEIRA SAUCE
This is a special occasion recipe that is not all that difficult to make and is very elegant to serve. The pastry bundles can be made up in advance and refrigerated in which case the baking time might need to be extended. The prep time does not reflect the refrigeration time for the chicken breasts.
Provided by Normaone
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1086, Fat 61.9, SaturatedFat 20.1, Cholesterol 152, Sodium 702.1, Carbohydrate 75.8, Fiber 4.7, Sugar 4.4, Protein 44.7
COPYCAT CHICKEN MADEIRA RECIPE
Our favorite recipe from The Cheesecake Factory, but made at home. The perfect at home date night with all the amazing flavor of eating out.
Provided by Steph Loaiza
Categories Main Course
Time 1h25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 622 kcal, Carbohydrate 21 g, Protein 34 g, Fat 44 g, SaturatedFat 8 g, Cholesterol 95 mg, Sodium 1222 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
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.
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