Chicken Wellington With Madeira Sauce Recipes

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

Steps:

• Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.
• Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.
• Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.
• Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.

CHICKEN WELLINGTON

Steps:

• Preheat oven to 450°. Flatten chicken to an even thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until browned. , Meanwhile, in a small bowl, combine rosemary, sage, salt, pepper and remaining butter. Unroll crusts; cut each into a 9-in. square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold crust over chicken. Trim off excess crust; pinch seams to seal. , Place on a greased baking sheet; brush with egg. Bake until a thermometer reads 170°, 18-20 minutes. Let stand 10 minutes before serving., Meanwhile, for sauce, dissolve bouillon in hot water. In a small saucepan, melt butter; stir in flour until smooth. Gradually stir in bouillon and wine or broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

INDIVIDUAL LAMB WELLINGTON PARCELS WITH A MADEIRA SAUCE

Steps:

• Melt butter in a pan add mushrooms, cook until soft, add onion, cooking stirring until onion softens, add herbs, cream and salt and pepper, cook until liquid has evapourated., set to one side.
• Lightly flour a surface and roll out puff pastry, cut in half so you have 2 separate sheets, enough to cover both fillets completely, depending on the size of your fillets, you will either use all or have a little left over. I usually make some jam tarts if this is the case.
• Take a lamb fillet and spread half the pate over the top and sides of the meat, press half the mushroom onto the pate.
• Take a pancake and place it on top of the mushroom mixture, carefully turn it over laying it, pancake, mushroom side down onto the pastry, fold up the other part of the pancake to cover underside of lamb, fold remaining pastry over the pancake to form a little parcel, brush joining ends of pastry with milk or eggs to seal. Decorate top of pastry if desired.
• Place lamb parcels on a lightly oiled baking tray and bake in pre-heated oven of 200 degrees Celsius for 30-40 Min's or until pastry is browned and risen.
• Sauce:.
• Bring Madeira and stock to the boil, mix a little water with the cornflour add to sauce and stir until it thickens slightly, add morels and stir to combine.
• To Serve: I served mine over parsnip mash and vegetables and drizzled with the sauce.

BEEF WELLINGTON WITH MADEIRA SAUCE

Steps:

• Preheat oven to 475°. Place the tenderloin in a greased 15x10x1-in. baking pan; fold ends under tenderloin. Bake, uncovered, for 20-25 minutes or until browned. Cover and refrigerate for at least 2 hours or until chilled., For sauce, in a large saucepan, combine the consomme, tomato paste and bouillon granules. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until reduced to 2 cups. , Combine butter and flour until smooth. Stir into sauce, a teaspoon at a time. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in wine and set aside., For the filling, in a large skillet, combine the mushrooms, shallots, ham and 2 tablespoons Madeira sauce. Cook over low heat for 10 minutes, stirring occasionally. Stir in the parsley; cook 10 minutes longer or until liquid has evaporated, stirring occasionally. Set aside., Preheat oven to 425°. On a lightly floured surface, unfold both puff pastry sheets; moisten short side of one sheet with water. Slightly overlap the edge of the remaining sheet over the moistened edge; press edges together. Transfer to an ungreased baking sheet., Spread half of the filling down the center of pastry. Place the tenderloin on the filling. Spread the remaining filling over the top of meat. Bring edges of pastry over the filling and pinch together. Roll to place seam side down. Brush pastry edges with milk; fold edges under meat. If desired, lightly score puff pastry with a sharp knife to form diamond pattern and brush with beaten egg. , Bake, uncovered, until deep golden brown, 40 minutes, covering lightly with foil if needed to prevent overbrowning (meat will be medium-rare). Transfer to a serving platter. Let stand for 15 minutes before slicing. Rewarm Madeira sauce if necessary. Serve with tenderloin.

CHICKEN WELLINGTON WITH MUSHROOM VELOUTE SAUCE

Steps:

• Prep Chicken:.
• In a mixing bowl, combine white wine, basil, oregano and mix well.
• Place chicken breasts in a shallow dish and pour the wine mixture on top to marinate. Refrigerate for 2 hours, turning the chicken breasts every half hour to insure all areas are marinated.
• Prepare the Mushroom Veloute Sauce:.
• In a saucepan, bring the chicken stock to a boil.
• In a saute pan, over medium heat, melt 2 Tablespoons butter and saute mushrooms and shallots until tender.
• In another medium saucepan, over medium heat, melt the other 2 Tablespoons of butter, slowly stir in flour to make a roux. Cook for about 2 minutes, being careful not to burn.
• Slowly add (HOT) chicken stock and whisk until smooth. Bring this sauce to a boil, then reduce heat to simmer.
• Add mushrooms and shallots, salt and pepper to taste, and simmer for 10 minutes - then keep warm OR reheat while the chicken is cooking.
• Chicken Wellington:.
• Divide each Boursin into thirds (so you have 6 portions).
• Remove chicken breasts from the marinade, reserving.
• Put the marinade in a saute pan (over medium heat) until the sauce gets hot, then add the chicken breasts and poach for 5-10 minutes, flipping halfway through. *The timing really depends on how thick the breasts are. Just make sure that the chicken is mostly cooked through*.
• Remove the chicken breasts and let cool for about 20 minutes. Meanwhile, preheat the oven to 375 degrees.
• Cut each puff pastry sheet in half. Using 6 halves, place each breast in the center and top with a portion of boursin cheese. Place each remaining puff pastry on top of eacj chicken breast, pinching the puff pastry to seal around the chicken. Cut any excess puff pastry off.
• In a small bowl, make an egg wash by mixing the egg and water together, then brush the top of the Wellington with egg wash.
• Bake for 25 minutes. (To get a golden brown color, you may need to broil for 1-2 minutes after baking.).
• Remove from oven and place each Wellington in the center of the serving plate and top with Mushroom Veloute Sauce. Sprinkle with chopped 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.