Company Chicken Madeira Recipes

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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

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

EASY COMPANY CHICKEN



Easy Company Chicken image

Chicken breasts baked with a creamy curry, mayonnaise and Parmesan cheese sauce. Easy, fast and tasty. This is great served with rice, as you can pour the sauce over the rice. It is my family's all time favorite recipe!

Provided by Carolyn Douglas

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of chicken soup
¼ cup mayonnaise
1 teaspoon curry powder
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a 9x13 inch baking dish. In a medium bowl, combine the soup, mayonnaise, curry powder and cheese. Mix well and pour mixture over chicken.
  • Cover dish and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until chicken is cooked through and no longer pink inside. Remove cover for last 10 minutes of baking to lightly brown the top.

Nutrition Facts : Calories 410.5 calories, Carbohydrate 12.1 g, Cholesterol 94.7 mg, Fat 24.1 g, Fiber 0.2 g, Protein 34.9 g, SaturatedFat 6.2 g, Sodium 1306.8 mg, Sugar 1.1 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 AND MUSHROOM CASSEROLE



Chicken, Madeira and mushroom casserole image

This gorgeous creamy casserole has added depth of flavour from a splash of Madeira and earthy wild mushrooms.

Provided by James Martin

Categories     Main course

Yield Serves 4

Number Of Ingredients 16

1 medium chicken, jointed into 8 pieces
1 tsp plain flour
75g/2½oz butter
1 onion, finely chopped
1 garlic clove, finely chopped
5 tbsp Madeira
500ml/18fl oz chicken stock
200ml/7fl oz double cream
4 sprigs fresh thyme, leaves only, chopped
250g/9oz chestnut mushrooms, cut into quarters
100g/3½oz chanterelle mushrooms, cleaned
2 tbsp roughly chopped fresh flatleaf parsley
sea salt and freshly ground black pepper
1kg/2lb 4oz floury potatoes, such as King Edward, peeled and cut into chunks
150g/5½oz butter
150ml/5fl oz double cream

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.

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.

COMPANY CHICKEN



Company Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 10

6 boneless, skinless chicken breasts (about 3 1/2 pounds)
4 envelopes Italian dressing mix
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 pound white mushrooms, sliced
Kosher salt
One 10 3/4-ounce can cream of mushroom soup
6 ounces cream cheese
3/4 cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 350 degrees F.
  • Coat the chicken breasts in the dressing mix.
  • Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
  • To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
  • In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
  • Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.

COMPANY CHICKEN CASSEROLE



Company Chicken Casserole image

Searching for an entree that's special enough for company, yet easy on the cook? Try this memorable make-ahead meal from Harriett McKay of Cathedral City, California. It features chunks of tender chicken, mushrooms and water chestnuts in a cheesy sauce.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 10-12 servings.

Number Of Ingredients 13

6 slices bread, crusts removed
4 cups cubed cooked chicken
1/2 pound fresh mushrooms, sliced
6 tablespoons butter, divided
1 can (8 ounces) water chestnuts, drained and chopped
1/2 cup mayonnaise
6 slices Monterey Jack cheese
4 slices process American cheese
3 eggs
1-1/2 cups milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2/3 cup dry bread crumbs

Steps:

  • Place bread in a greased 13-in. x 9-in. baking dish. Top with chicken. In a skillet, saute mushrooms in 2 tablespoons butter until tender. , Using a slotted spoon, place mushrooms over chicken. Combine water chestnuts and mayonnaise; spoon over mushrooms. Top with cheeses. Beat eggs and milk; pour over cheese. Combine soups; spread over top. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour. Melt remaining butter; toss with bread crumbs. Sprinkle over the casserole; bake 10 minutes longer.

Nutrition Facts :

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