Chicken Asparagus Madeira Food

CHICKEN MADEIRA

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.

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 & ASPARAGUS MADEIRA

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.

CHICKEN PICCATA WITH CAPERS AND ASPARAGUS

Steps:

• Hold stem end of asparagus in one hand and tip in the other. Bend the tip down until it snaps off. Discard the stem end. Cut each spear diagonally into 1-inch pieces. Transfer asparagus to a small casserole and add water. Cover and microwave on High power for 2 minutes or until asparagus is bright green and just tender. Drain.
• Trim chicken breasts and lightly pound between two sheets of plastic wrap to an even ¼-inch thickness. Season the chicken with salt and pepper and dredge in flour to coat, shaking off excess. Melt 2 tablespoons butter in a large heavy skillet over medium high heat. Cook chicken 2 minutes per side to brown lightly. Remove chicken to a plate.
• Add Madeira, chicken broth, lemon juice and capers to the skillet and bring to a simmer, stirring to scrape up any browned bits from the bottom of the pan. Return chicken to skillet and turn to coat with sauce. Reduce heat and simmer, uncovered, for 3 to 4 minutes or until chicken it cooked through, turning over once. Remove chicken to serving plates and boil sauce until slightly reduced and thickened. Add asparagus and heat through. Remove from heat and swirl in the lemon zest and 2 tablespoon butter. Spoon sauce over chicken to serve.

CHEESECAKE FACTORY CHICKEN MADEIRA (COPYCAT)

Steps:

• Put the chicken between two pieces of saran wrap and lightly flatten using a rolling pin or heavy pot or flat mallet (don't use a spiked side).
• Season with salt and pepper.
• Heat two tablespoons of butter in your skillet (that has a lid) on medium-high heat.
• Cook the chicken on medium heat for 4-5 minutes on each side, until slightly browned and just cooked through.
• Remove the chicken, add in 2 more tablespoons of butter and add the mushrooms.
• Cook on medium-high heat for 1-2 minutes before stirring, cook an additional 1-2 minutes.
• Remove the mushrooms and put with the chicken on another plate.
• Add in the Madeira wine and beef broth.
• Bring to a boil, reduce to a simmer and cook for 10-12 minutes.
• While sauce is reducing boil your asparagus for 3-5 minutes in another pot or microwave on a plate in a single layer with a wet paper towel on top for 4-5 minutes.
• Add the chicken back into the pan, top with mushrooms and asparagus.
• Cook an additional 1-2 minutes, cover the chicken with Mozzarella cheese and mushrooms.
• Cover the pan and let cook for 2-3 minutes or until cheese is melted.

CHICKEN MADEIRA

Steps:

• Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper to taste.
• Place the chicken in the pan and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the pan; place on a plate and cover to keep warm.
• Add the mushrooms to the pan and season to taste with salt and pepper. Cook until softened, 4-5 minutes.
• Add the wine and beef broth to the pan; simmer for 7-9 minutes or until liquid is reduced by half.
• Add the cornstarch and stir until smooth. Bring the mixture to a boil and cook for 1 minute or until thickened. Stir in the butter until melted and incorporated into the sauce.
• Preheat the broiler. Place the chicken and asparagus on a sheet pan coated in cooking spray. Season the asparagus with salt and pepper and sprinkle the cheese over the chicken.
• Broil for 3-4 minutes or until cheese is melted and asparagus is just tender. Remove the pan from the oven. Place a chicken breast and some asparagus onto each of 4 plates.
• Pour the mushroom sauce over each chicken breast and serve, topped with parsley.

CHICKEN WITH MORELS

Steps:

• Preheat the oven to 375 degrees F.
• Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
• Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
• Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3¿4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.

CHICKEN MADEIRA

Steps:

• 1. Add 6 cups water to a large pot. Add some salt and bring to a boil. Add the asparagus and blanch for 3 minutes. Strain and rinse with cold water to stop the cooking process. Set aside.
• 2. Place a large oven safe pan over medium high heat and add 2 tbsp butter and 1 tbsp olive oil. Add mushrooms, onions and garlic and saute until mushrooms are browned. Season with salt and pepper and add half the parsley. Remove to a plate and set aside. Wipe pan clean.
• 3. Add the remaining butter and olive oil. Season the chicken with salt and pepper. Add chicken to pan and cook until no longer pink. Remove chicken to same plate as mushroom mixture.
• 4. Add the Maderia wine to pan and bring to a boil. Reduce by half. Add the beef stock and bring back to a boil. Reduce heat and reduce again by half about 15 minutes. Add the heavy cream and simmer 2 minutes.
• 5. Return chicken and mushroom mixture to pan. Add the asparagus. Cook 2 minutes. Heat a broiler to high. Sprinkle the Mozzarella cheese on top and broil until melted and browned. Garnish with remaining parsley.
• 6. Serve over pasta or rice or even cauliflower rice

CHICKEN MADEIRA WITH ASPARAGUS AND MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Put bread crumbs, flour, and oregano in a resealable plastic bag and mix well. Add chicken to the bag and shake until evenly coated.
• Heat butter and oil in a heavy frying pan over medium-high heat. Add chicken to the hot pan and brown on each side. Transfer chicken to an oven-proof dish and set aside. Add mushrooms, wine, water, and bouillon cube to drippings in the frying pan. Bring to a boil.
• Meanwhile, place asparagus in a microwave-safe bowl with small amount of water. Cover with plastic wrap. Microwave for 3 minutes. Transfer to the chicken dish and pour any cooking liquid over top.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 30 minutes. You may have to add more wine and water, should there not be enough sauce to be poured on the chicken when serving. Turn on the oven's broiler; sprinkle mozzarella cheese over top of chicken. Broil until browned, about 3 minutes.

ROAST CHICKEN WITH ASPARAGUS AND TAHINI SAUCE

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

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.

COPYCAT CHICKEN MADEIRA RECIPE

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.