Madeira Fingers Recipes

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MADEIRA FINGERS



Madeira Fingers image

Elegant English biscuits that can be served with afternoon tea, or to accompany desserts.

Provided by Allrecipes Member

Categories     English Recipes

Yield 36

Number Of Ingredients 7

1 ½ cups all-purpose flour
½ cup butter, softened
⅜ cup white sugar
1 pinch salt
3 tablespoons Madeira wine
1 egg
⅓ cup white sugar for decoration

Steps:

  • Sift together the flour and salt into a large bowl. Cream in the butter until mixture resembles fine breadcrumbs. Mix in the sugar and Madeira, until mixture becomes stiff. Wrap dough in foil or plastic, and refrigerate for 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • On a lightly floured surface, knead dough lightly until smooth. Roll out to approximately 1/8" and prick all over with a fork. Cut dough into 36 fingers measuring 1 x 2 1/2 inches. Place on cookie sheets. In a small bowl, lightly beat the egg. Brush cookie fingers with the egg and sprinkle each with sugar.
  • Bake for about 15 minutes or until light golden in color. Let cool on wire racks. Store in an airtight container.

Nutrition Facts : Calories 60.7 calories, Carbohydrate 8.1 g, Cholesterol 11.9 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.7 g, Sodium 20.3 mg, Sugar 4.1 g

COPYCAT CHICKEN MADEIRA RECIPE



Copycat Chicken Madeira Recipe image

Our favorite recipe from The Cheesecake Factory, but made at home. The perfect at home date night with all the amazing flavor of eating out.

Provided by Steph Loaiza

Categories     Main Course

Time 1h25m

Number Of Ingredients 11

4 boneless skinless chicken breasts
1 cup balsamic vinaigrette
2 Tablespoons brown sugar
2 Tablespoons olive oil
1 cup shredded Mozzarella cheese
1 Tablespoon fresh parsley (chopped)
2 Tablespoons butter
2 cups white mushrooms (sliced)
2 cups beef stock
1/4 cup balsamic vinaigrette
2 Tablespoons brown sugar

Steps:

  • Pound chicken breasts until they are about 1/4" thick.
  • Shake balsamic vinaigrette, brown sugar, and olive oil together in a sealed Ziploc bag. Add chicken and marinade for at least 30 minutes.
  • Preheat oven to 350 degrees.
  • Remove chicken from bag and place in a large skillet with olive oil, cook 4-6 minutes on each side (until chicken is a golden brown).
  • Once browned, remove chicken and place in an oven safe dish. Bake for 10-15 minutes until chicken is cooked through.
  • In the same skillet used for cooking the chicken, melt butter over medium heat. Add mushrooms and sauté for 2-3 minutes.
  • Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20-25 minutes, until the sauce has reduced by about 50%.
  • Top cooked chicken with mozzarella cheese and broil for 3-4 minutes, until the cheese starts to turn golden. Sprinkle with fresh parsley.
  • Serve chicken immediately with sauce poured over top. We serve it with potatoes and asparagus or green beans, just like the Cheesecake Factory.

Nutrition Facts : Calories 622 kcal, Carbohydrate 21 g, Protein 34 g, Fat 44 g, SaturatedFat 8 g, Cholesterol 95 mg, Sodium 1222 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

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

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