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 BREASTS AND BROCCOLI WITH MADEIRA SAUCE
Make and share this Chicken Breasts and Broccoli With Madeira Sauce recipe from Food.com.
Provided by loof751
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Blanch broccoli spears in boiling water (or the microwave) for a few minutes; drain.
- Sprinkle each side of chicken breasts with lemon juice and pepper. Coat each chicken breast with flour.
- In large skillet, melt butter. Add chicken; saute 5 to 6 minutes on each side or until chicken is tender. Set aside.
- Using large saucepan to prevent boiling over, combine chicken broth and wine; bring to a rolling boil. Boil over medium heat about 6 minutes or until liquid is reduced to 2/3 cup.
- Add cream, salt and pepper; continue to boil until liquid is reduced to 1 3/4 cups; about 8-10 minutes. Stir in lemon juice.
- Heat oven to 375 degrees F. In 12x8 inch (2 quart) baking dish, arrange broccoli spears. Place chicken breasts over broccoli, overlapping if necessary. Pour sauce over chicken and broccoli; sprinkle with Parmesan cheese.
- Bake at 375 degrees F. for 15-20 minutes or until hot and bubbly.
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
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
MUSHROOM STUFFED CHICKEN BREASTS WITH MADEIRA WINE SAUCE
Make and share this Mushroom Stuffed Chicken Breasts with Madeira Wine Sauce recipe from Food.com.
Provided by Frank Cooper
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
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
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.
THYME-ROASTED CHICKEN BREAST WITH MOREL-MADEIRA GRAVY
Categories Chicken Mushroom Bake Sauté Fortified Wine Thyme Bon Appétit
Yield Serves 2
Number Of Ingredients 10
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.
CHICKEN BREASTS WITH MADEIRA
This looked so good when I saw it demonstrated on QVC many years ago, that I bought the pan they were demonstrating it in and copied out the recipe. :) It is one of the "In the Kitchen with Bob" recipes from years back. I no longer have the pan, but the recipe lives on and is really quite tasty.
Provided by HeatherFeather
Categories Chicken
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large, deep skillet.
- Season chicken breasts to taste with a little salt and pepper.
- Saute chicken until lightly browned on both sides, but not cooked all the way through yet.
- Remove chicken with a slotted spoon to a covered dish and keep warm.
- Melt the butter in the same skillet and add scallions; saute scallions about 5 minutes.
- Add the brown gravy and the lemon juice and bring to a boil.
- Add the wine and simmer another 5 minutes.
- Return the chicken breasts to the pan and simmer, covered, 5 minutes more, or until the chicken is cooked through.
- Test for seasonings- add more salt and pepper if needed.
- Set breasts onto two plates and ladle the sauce over them.
- If you wish for a thicker sauce, simply simmer the sauce a bit longer by itself.
Nutrition Facts : Calories 474.1, Fat 30.6, SaturatedFat 11.6, Cholesterol 104.2, Sodium 1059.7, Carbohydrate 11, Fiber 0.9, Sugar 1.1, Protein 34.1
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