Chicken Wellington With Madeira Sauce Food

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 WELLINGTON WITH MADEIRA SAUCE RECIPE

Steps:

• Preheat broiler. Arrange chicken breast halves on baking sheet. Season with salt, pepper. Broil until almost cooked through, about 4 inutes per side. Chill until cool about 30 min. Set oven temp at 375. Saute spinach in large nonstick skillet over medium heat, just until wilted, about 3 min. transfer to bowl. Melt butter in same skillet over med. heat. Add shallots and garlic, saute til tender 3 min. Add all mushrooms, saute til soften, about 2 min add wine and terragon, simmer til all liquid evaporates, 7 min. remove from heat, season with salt, pepper, cool. Oil heavy large baking sheet, roll out pastry sheets to 12 ' squares, cut each in half crosswise, creating 4 12X 6 rectangles. Place one chicken breast crossways at short end of each rectangle. Place spinach on top chicken top each with 1/4 of mushroom mixture, fold along sides of pastry, roll up jell roll style, pinching edges of pastry to seal, brush egg glaze over pinched edges. Place pastries seam side down on prepared baking sheet. brush with glaze. Bake to golden brown, 25 min. Transfer to plate. Maderia Sauce Melt 2 Tbs. butter in sauce pan, medium high heat. Add minced shallots, saute til golden, add 2 Tbs flour, stir until golden, 3 min. Add broth, 1/2 C madeira, boil til reduced to sauce- 15 min. Strain into small sauce pan, add remaining1 Tbs. Madeira to pan. Season with salt , pepper. drizzle over chicken pouches.