Chicken Madeira Food

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CHICKEN MADEIRA



Chicken Madeira image

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

3 pounds chicken tenders
½ cup flour
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon paprika
4 tablespoons butter
4 tablespoons olive oil
2 (8 ounce) packages white mushrooms, sliced
⅓ cup chopped shallots
3 cloves garlic, minced
2 ½ cups water
2 ½ teaspoons roasted beef base (such as Better then Bouillon®)
2 ½ cups Madeira wine
½ tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh parsley

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 MADEIRA



Chicken Madeira image

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

1 tablespoon olive oil
4 boneless skinless chicken breasts
8 asparagus spears
4 slices mozzarella cheese
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
ground black pepper

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



Chicken Madeira image

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

2 whole boneless skinless chicken breasts, and split in half
salt & freshly ground black pepper
1 tablespoon olive oil
1 lb thinly sliced mushroom
1/2 cup thinly sliced onion
2 garlic cloves, minced
1/4 cup madeira wine
1/4 cup low-fat sour cream
1 tablespoon unsalted butter
1/2 cup breadcrumbs

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 MADEIRA



Chicken Madeira image

Add this Chicken Madeira recipe to the weeknight dinner lineup. With just 35 minutes of cook time, this Chicken Madeira dish offers rich flavor with a DIY gravy consisting of mushrooms, garlic, olive oil and Madeira wine.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 Tbsp. olive oil
4 small boneless skinless chicken breasts (1 lb.)
1/2 lb. sliced fresh mushrooms
2 cloves garlic, minced
3/4 cup madeira wine
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1 cup HEINZ Fat Free Classic Chicken Gravy
2 Tbsp. chopped fresh parsley

Steps:

  • Heat oil in large skillet on medium-high heat. Add chicken; cook 3 to 4 min. on each side or until golden brown on both sides. Remove chicken from skillet, reserving drippings in skillet; set chicken aside.
  • Add mushrooms to reserved drippings; cook 8 to 10 min. or until golden brown, stirring occasionally. Add garlic, wine and Worcestershire sauce; stir. Bring to boil; simmer on medium-low heat 5 to 6 min. or until wine is reduced by half, stirring occasionally. Stir in gravy.
  • Return chicken to skillet; cook 4 to 5 min.or until done (165°F). Remove from heat. Sprinkle with parsley.

Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 430 mg, Carbohydrate 7 g, Fiber 0.6612 g, Sugar 2 g, Protein 25 g

CHICKEN MADEIRA



Chicken Madeira image

Provided by Kelsey Nixon

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

4 boneless skinless chicken breasts
Kosher salt and cracked black pepper
3 tablespoons olive oil
2 cups sliced cremini mushrooms
3 cups Madeira wine
2 cups low-sodium beef broth
2 sprigs fresh thyme, plus more for garnish

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

PORTUGUESE CHICKEN MADEIRA



Portuguese Chicken Madeira image

A roasted chicken marinated in a black peppercorn, garlic and Madeira wine paste. Prep time is marinating time. Found online for Zaar World Tour 5.

Provided by Mami J

Categories     Whole Chicken

Time 2h1m

Yield 1 chicken, 4-6 serving(s)

Number Of Ingredients 6

1 roasting chicken (2.5 lbs, aprox.)
4 garlic cloves
8 whole black peppercorns
1/3 cup madeira wine
3 tablespoons olive oil
salt

Steps:

  • Rinse chicken inside and out. Drain well and pat dry with paper towels. Place chicken on a roasting pan, tempered glass or ceramic.
  • In a food processor or with a mortar and pestle, grind the garlic cloves and the peppercorns, making a paste. Place in a small bowl and incorporate the Madeira. Marinate, covered, in the refrigerator for at least 2 hours. Bring to room temperature before baking.
  • Heat oven to 375 degrees.
  • Pour the olive oil over the chicken. Place chicken in oven and bake 1 hour and 15 minutes, or until juices run clear. Let rest 15-20 minutes before carving.

Nutrition Facts : Calories 831.9, Fat 63.1, SaturatedFat 16.5, Cholesterol 243.8, Sodium 228.8, Carbohydrate 1.5, Fiber 0.1, Sugar 0.2, Protein 57.5

CHICKEN & ASPARAGUS MADEIRA



Chicken & Asparagus Madeira image

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

1 tablespoon olive oil
4 boneless skinless chicken breasts
8 asparagus spears
4 slices mozzarella cheese
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper

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.

MADEIRA CHICKEN WITH MUSHROOMS



Madeira Chicken With Mushrooms image

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

2 boneless skinless chicken breast halves
1/2 cup skim milk
1 tablespoon cornstarch
1/4 teaspoon dried sage, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon vegetable oil
2 teaspoons butter
1/4 cup water
1 cup sliced mushrooms
1/4 cup madeira wine or 1/4 cup dry sherry
chopped chives, garnish

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.

COMPANY CHICKEN MADEIRA



Company Chicken Madeira image

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

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground coriander
6 boneless skinless chicken breasts (5 ounces each)
4 tablespoons butter, divided
2 medium leeks (white portion only), halved and thinly sliced
1 fennel bulb, chopped
3/4 pound sliced baby portobello mushrooms
2 tablespoons all-purpose flour
3/4 cup Madeira wine
3/4 cup chicken stock
1/2 cup shredded Parmesan cheese
1/2 cup shredded Gruyere or Swiss cheese
2 tablespoons chopped fennel fronds

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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EASY CHICKEN MADEIRA RECIPE WITH SECRET SAUCE - MUNCHKIN TIME
Chicken Madeira – This Cheesecake Factory copycat recipe has luscious bites of juicy chicken breasts, creamy sauce, buttery vegetables, and melted cheese. It’s an easy restaurant-quality meal that’s sure to delight your family or guests! This creamy, savory, and Cheesecake Factory Chicken Madeira recipe is so divine. Tender and juicy chicken breasts …
From munchkintime.com


CHICKEN MADEIRA - RV COOKING MADE SIMPLE
Remove chicken from the skillet, transfer to a plate and cover with foil. In the same 12” Nonstick Fry Pan , over medium heat, add two tablespoons of oil to the skillet.Add the mushrooms, onions and sauté for about 6 minutes, until softened. Add the madeira wine, beef stock, butter, and freshly ground black pepper.
From rvcookingmadesimple.com


CHICKEN MADEIRA (CHEESECAKE FACTORY COPYCAT) - CHEW OUT LOUD
This Chicken Madeira is easy enough for weeknights yet delicious enough for serving to friends on the weekend. The low down: Brown the chicken breasts to a gorgeous golden brown. We could just stop right there, but it gets better. Combine the other ingredients to form the stunning Madeira sauce. Both the browning and sauce are done in the same skillet, keeping things nice …
From chewoutloud.com


CHICKEN MADEIRA - AHEAD OF THYME
Assemble the chicken madeira: In the same skillet, add wine and stir well to deglaze the bottom of the pan. Stir in chicken broth and heavy cream. Mix well and bring the sauce to a simmer. Continue to simmer until thickened to a desired consistency, about 2-3 minutes. Turn off the heat.
From aheadofthyme.com


CREAMY CHICKEN MADEIRA - KEVIN IS COOKING
To the sauté pan over medium heat add the chicken stock, madeira and scrape the bits of cooked pieces on bottom of pan. Add the cream, whisking to incorporate, bring to a boil and allow sauce to reduce and thicken, 2-3 minutes. Turn off heat then add the remaining 1 tablespoon of butter, stirring to incorporate. Pour sauce over chicken and serve.
From keviniscooking.com


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