Chicken With Mushrooms In A Madeira Sauce Food

CHICKEN AND MUSHROOM IN MADEIRA SAUCE

Steps:

• Pound the chicken breasts flat so they are of even thickness. Season each side with the salt and black pepper.
• Over medium heat, add the olive oil to a large skillet. When hot, add the chicken. Cook for about 6 minutes on each side.
• Once browned and cooked through, remove to a plate.
• Add the butter to the same skillet. Reduce the heat just a bit. When the butter is melted, add the shallot and the mushrooms. Add the thyme, stir, and cook for just a few minutes.
• Add the wine to the skillet and increase the heat to high. Cook for a few minutes before adding the broth. Bring the mixture to a boil, then reduce the heat to a simmer.
• Simmer for about 15 minutes until the liquid reduces by about half. Add the chicken to the skillet and cook for 5-7 minutes.
• Serve warm and spoon the sauce and mushrooms over the chicken.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

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

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, MADEIRA AND MUSHROOM CASSEROLE

Steps:

• For the casserole, season the chicken pieces with salt and freshly ground black pepper, then dredge them in the flour to coat.
• Heat two-thirds of the butter in a frying pan over a medium heat. When foaming, add the chicken pieces, in batches if necessary, and fry for 2-3 minutes, or until golden-brown on each side. (Do not overcrowd the pan.) Remove the chicken pieces from the pan and transfer to a casserole or a large heavy-based saucepan.
• Place the casserole over a medium heat. Add the onion, garlic, Madeira, chicken stock, cream and thyme, stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 12-15 minutes.
• Stir in the mushrooms and continue to simmer for a further 12-15 minutes, or until the chicken pieces are cooked through and the sauce has thickened slightly. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a knife, and no trace of pink remains.) Season, to taste, with salt and freshly ground black pepper, then stir in the remaining butter and the parsley.
• Meanwhile, for the mash, boil the potatoes in a pan of salted water, then reduce the heat and simmer for 12-15 minutes, or until tender. Drain well and return to the pan, then place over a low heat for a couple of minutes to dry them slightly.
• Mash or rice the potatoes until smooth, then stir in the butter and cream until smooth and well combined, and season to taste.
• Serve the casserole with a spoonful of mash.

SAUTEED CHICKEN BREASTS WITH MUSHROOM MADEIRA SAUCE

Steps:

• Pat chicken breasts dry, sprinkle with salt and pepper, and cook in oil over medium-high heat until firm to the touch. 4-5 minutes per side. Remove chicken and keep warm. In same pan, combine butter, onion, mushrooms and thyme and cook over medium heat, stirring occasionally, 5 minutes. Add Madeira and cook until almost all liquid is absorbed, 2 minutes. Stir in cream, salt and pepper and continue cooking until sauce is slightly thickened, 3 to 5 minutes. Spoon sauce over chicken.

CHICKEN WITH MADEIRA SAUCE

Steps:

• Heat a large, heavy skillet or shallow sauce pan over medium heat.
• When warm, remove and spray generously with cooking spray.
• Sprinkle chicken pieces with salt, pepper and nutmeg.
• Add chicken to pan and brown both sides.
• Remove chicken, add butter, shallots, carrots, mushrooms, parsley and sautee until softened.
• Add champagne and the Madeira wine and allow to boil about 2 minutes.
• Add 1/2 of the stock and return the chicken to the pan.
• Cover and cook 5 minutes.
• Stir the flour into the remaining broth until smooth.
• Add the flour/broth mixture to the pan and allow to cook with the lid off until the liquid reduces about 5 minutes.
• Serve over rice.

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.

MADEIRA CHICKEN WITH MUSHROOMS

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.

MUSHROOM STUFFED CHICKEN BREASTS WITH MADEIRA WINE SAUCE

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.