Chicken Madeira Pastry Recipes

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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 IN PUFF PASTRY WITH MADEIRA SAUCE



Chicken In Puff Pastry with Madeira Sauce image

This is a special occasion recipe that is not all that difficult to make and is very elegant to serve. The pastry bundles can be made up in advance and refrigerated in which case the baking time might need to be extended. The prep time does not reflect the refrigeration time for the chicken breasts.

Provided by Normaone

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

4 boneless skinless chicken breast halves
8 ounces fresh spinach, stems removed,rinsed,drained
2 tablespoons butter
1/3 cup chopped shallot
6 ounces fresh shiitake mushrooms
6 ounces button mushrooms
3/4 cup dry red wine
1 teaspoon dried tarragon
1 (17 1/4 ounce) package puff pastry sheets, thawed
1 egg, beaten
2 tablespoons butter
3 shallots, minced
2 tablespoons flour
1 cup reduced-sodium chicken broth
1 cup beef broth
1/2 cup madeira wine, plus
1 tablespoon madeira wine

Steps:

  • Preheat broiler.
  • Place chicken breasts on baking sheet and season with salt and pepper.
  • Broil until almost cooked through, about 4 minutes per side.
  • Chill until cool, about 30 minutes.
  • Preheat oven to 375^F.
  • In a large nonstick saucepan, saute spinach over medium heat until just wilted, about 3 minutes.
  • Transfer to a bowl.
  • In the same skillet, melt butter over medium high heat and add shallots.
  • Saute until tender, about 3 minutes.
  • Add all of the mushrooms and saute until beginning to soften, about 2 minutes.
  • Add wine and tarragon and simmer until almost all of the liquid has evaporated, about 7 minutes.
  • Season and cool.
  • Oil a large heavy baking sheet.
  • Roll out each sheet of puff pastry to 12 inch squares.
  • Cut each square in half crosswise to form four 12x6 inch rectangles.
  • (If the chicken breasts are large, either cut to fit the pastry or roll out the pastry into larger squares.) Place chicken breasts crosswise at the short end of the rectangle.
  • Spoon the spinach on top of chicken.
  • Spoon mushroom mixture on top of spinach.
  • Fold long sides of rectangle over chicken and roll up jellyroll style.
  • Pinch edges to seal.
  • Brush pinched edges with beaten egg.
  • Place pastries seam side down on prepared baking sheet.
  • Brush with beaten egg.
  • Bake until golden brown, about 25 minutes.
  • Place on plates and spoon sauce over.
  • For the Madeira Sauce: In a medium saucepan, melt butter over medium high heat.
  • Add minced shallots and saute until golden, about 3 minutes.
  • Add both broths and the 1/2 cup Madeira.
  • Boil until reduced to sauce consistency, about 15 minutes.
  • Strain into small saucepan and add additional tablespoon of Madeira.
  • Season.
  • The sauce can be prepared well in advance and kept covered in the refrigerator.

Nutrition Facts : Calories 1086, Fat 61.9, SaturatedFat 20.1, Cholesterol 152, Sodium 702.1, Carbohydrate 75.8, Fiber 4.7, Sugar 4.4, Protein 44.7

CHICKEN IN PUFF PASTRY



Chicken in Puff Pastry image

You'll never believe a dish this scrumptious, comforting and impressive-looking could be made with just five ingredients! It offers such an easy way to entertain friends. -Gina Hobbs, Tifton, Georgia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 8

4 chicken tenderloins
1/8 teaspoon salt
1/8 teaspoon pepper
1 sheet frozen puff pastry, thawed
1/2 cup spreadable spinach and artichoke cream cheese
4 slices Muenster cheese, halved
1 egg
1 tablespoon water

Steps:

  • Sprinkle chicken with salt and pepper; set aside. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares. , Spoon 2 tablespoons cream cheese into the center of each square; top with Muenster cheese and chicken., Whisk egg and water; lightly brush over edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg mixture. , Bake at 400° for 18-22 minutes or until golden brown.

Nutrition Facts : Calories 496 calories, Fat 30g fat (12g saturated fat), Cholesterol 115mg cholesterol, Sodium 571mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 5g fiber), Protein 19g protein.

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

Nutrition Facts : Calories 280, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 76 milligrams, Sodium 296 milligrams, Carbohydrate 4 grams, Protein 29 grams, Sugar 3 grams

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