CHICKEN MADEIRA RECIPE RECIPES
BEST MADEIRA CHICKEN RECIPE - HOW TO MAKE CHEESECAKE ...
The Cheesecake Factory is worshipped for their Chicken Madeira, a saucy dish served with asparagus and topped with mozzarella. This one-pan recipe comes together in no time.
Provided by Laura Manzano
Categories nut-free easy chicken spring dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4
Number Of Ingredients 14
Steps:
- Bring a large skillet filled with water to a boil and add 2 tablespoons of salt. Add asparagus and cook just until bright green and slightly tender, 3 to 4 minutes. Drain and transfer asparagus to a plate. Return skillet to the stove. (Make sure skillet is dry before proceeding to next step.) Season chicken cutlets on both sides with ½ teaspoon salt and ¼ teaspoon black pepper. Add 2 tablespoons oil to the skillet and heat over medium high. Once the oil shimmers, sear cutlets until golden brown and cooked through, about 2 to 3 minutes per side. Transfer chicken to a plate and set aside. In the same skillet, heat 1 tablespoon oil until it shimmers. Add onions and season with ½ teaspoon salt. Cook, stirring frequently, until softened slightly, about 4 to 5 minutes. Add mushrooms and season again with ½ teaspoon salt. Cook, stirring occasionally, until mushrooms soften and release much of their moisture, about 5 to 7 minutes. Add minced garlic and cook just until garlic is fragrant, about 1 minute more. Add 1 tablespoon of oil to the skillet, then add the flour. Stir well to evenly coat mushroom mixture and to cook raw flour, about 2 minutes. Add Madeira and scrape/stir well, dislodging the brown bits from the skillet, about 30 seconds. Add beef broth and lower the heat to medium, stirring continuously to thicken the sauce. Add lemon juice and parsley, and season to taste with salt and pepper. Preheat broiler to high. Return chicken cutlets and any accumulated juices to the pan with the sauce and turn to coat. Add asparagus to the skillet and sprinkle evenly with mozzarella. Broil until mozzarella is melted and golden in spots, about 2 minutes. Remove from the oven and garnish with parsley.
WENDY'S SPICY CHICKEN FILLET SANDWICH RECIPE | TOP SECRET ...
Wendy's kicked it up a notch in 1996 when the burger chain introduced the Spicy Chicken Fillet Sandwich. The deep-fried chicken fillet is breaded with a secret coating containing just a bit of sting for those who like their food with heat. It's not knock-your-socks-off hot, but the spice gives the chicken a great flavor that's got customers coming back for more.In this Top Secret Recipes reduced-fat Wendy's spicy chicken fillet sandwich recipe, you'll learn how to get that heat in the chicken, and then how to use a special baking technique that will give the clucker meat a breaded-and-fried consistency without too much oil.Nutrition Facts Serving size–1 sandwich Total servings–4 Calories per serving–380 (Original–410) Fat per serving–8g (Original–15g) Source: Low-Fat Top Secret Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 16 minutes0S
Prep Time 8 minutes0S
Cook Time 8 minutes0S
Number Of Ingredients 15
Nutrition Facts : Calories 380 calories
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CHICKEN LIVER PâTé RECIPE - BBC GOOD FOOD
James Martin's luxuriously rich dinner party starter can be made up to two days in advance for fuss-free entertaining - serve with toasted brioche, cornichons and chutney.
From bbcgoodfood.com
Total Time 25 minutes
Category Starter
Cuisine British
Calories 539 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Starter
Cuisine British
Calories 539 calories per serving
- Before serving, toast the brioche, then cut into triangular quarters for serving. Stir the diced apple through the chutney. Serve the pâté on small wooden boards with the toasted brioche, cornichons and chutney.
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CHICKEN-LIVER PâTé RECIPE - NYT COOKING
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 207 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 207 per serving
- Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.
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JACQUES PEPIN’S BASIC ROAST CHICKEN RECIPE - NYT COOKING
Changing a meal’s status requires more than a change of name, but not much more. Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking; even calling it “poulet roti” will not transmogrify this simple bird. Move, however, from the kitchen to the dining room and from everyday dishes to fine china, then add an appetizer and dessert, and a family meal becomes a festive dinner for guests.
From cooking.nytimes.com
Reviews 5
Total Time 55 minutes
Calories 583 per serving
From cooking.nytimes.com
Reviews 5
Total Time 55 minutes
Calories 583 per serving
- When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.
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MADEIRA LOAF CAKE RECIPE - BBC GOOD FOOD
A classic English sponge cake, delicately flavoured with lemon and almond - perfect for afternoon tea.
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Afternoon tea, Treat
Cuisine English
Calories 397 calories per serving
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Afternoon tea, Treat
Cuisine English
Calories 397 calories per serving
- Tip the batter into the tin and smooth over the top. Bake for 55 mins – 1hr until a skewer inserted in the middle comes out clean. Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing. The loaf will keep in an airtight container for three days.
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TOP SECRET RECIPES | BJ'S RESTAURANT AND BREWHOUSE ...
Menu Description: "Our marinated chicken breast coated with Parmesan cheese and crunchy panko breadcrumbs, lightly pounded and pan fried to a golden brown. Served with white cheddar mashed potatoes and steamed broccoli and topped with a lemon Chardonnay butter sauce, sun-dried tomatoes, fresh basil and Parmesan cheese." This re-creation lays out a great way to prepare that 4-pack of chicken breasts you dropped into your shopping cart. While you're at the market, head down the aisle where the Asian foods are parked and pick up some Japanese breadcrumbs, also called "panko" breadcrumbs. Combining these coarse breadcrumbs with shredded Parmesan cheese makes a crispy breading for the chicken that doesn't even need a sauce to taste good. Still, the lemony Chardonnay butter sauce used at the restaurant is cloned here too, so you'll have the complete flavor experience. You'll want to plan ahead a bit for this dish since the chicken fillets will need to marinate in the brine solution for 2 to 3 hours. This dish goes great with the clone recipe for BJ's White Cheddar Mashed Potatoes. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 3 hours 40 minutes0S
Calories 600 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 3 hours 40 minutes0S
Calories 600 calories per serving
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TOP SECRET RECIPES | BJ'S RESTAURANT AND BREWHOUSE ...
Menu Description: "Our marinated chicken breast coated with Parmesan cheese and crunchy panko breadcrumbs, lightly pounded and pan fried to a golden brown. Served with white cheddar mashed potatoes and steamed broccoli and topped with a lemon Chardonnay butter sauce, sun-dried tomatoes, fresh basil and Parmesan cheese." This re-creation lays out a great way to prepare that 4-pack of chicken breasts you dropped into your shopping cart. While you're at the market, head down the aisle where the Asian foods are parked and pick up some Japanese breadcrumbs, also called "panko" breadcrumbs. Combining these coarse breadcrumbs with shredded Parmesan cheese makes a crispy breading for the chicken that doesn't even need a sauce to taste good. Still, the lemony Chardonnay butter sauce used at the restaurant is cloned here too, so you'll have the complete flavor experience. You'll want to plan ahead a bit for this dish since the chicken fillets will need to marinate in the brine solution for 2 to 3 hours. This dish goes great with the clone recipe for BJ's White Cheddar Mashed Potatoes. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 3 hours 40 minutes0S
Calories 600 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 3 hours 40 minutes0S
Calories 600 calories per serving
See details
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