{"id":53729,"date":"2024-06-15T16:06:41","date_gmt":"2024-06-15T16:06:41","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=53729"},"modified":"2024-06-25T22:26:58","modified_gmt":"2024-06-25T22:26:58","slug":"chicken-madeira","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2024\/06\/15\/chicken-madeira\/","title":{"rendered":"Chicken Madeira"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 2<\/h4>\n<h6 style=\"text-align: center;\">Jean-Pierre<\/h6>\n<p>Explore the rich and flavorful world of Chicken Madeira, inspired by a classic Cheesecake Factory dish. This version enhances the original with deeper flavors and a more refined technique, perfect for impressing at dinner. This recipe combines succulent chicken, earthy mushrooms, and asparagus in a luscious Madeira wine sauce, all served over creamy mashed potatoes.<\/p>\n<p><strong>For the chicken:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb chicken breast, sliced horizontally into 2 thinner cutlets<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt and pepper, to taste<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS clarified butter, or garlic olive oil for frying<\/span><\/li>\n<li><span class=\"id-ingredient-name\">mozzarella cheese sliced, for topping<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup beef stock<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">bunch asparagus ends trimmed and peeled and poached until cooked through<\/span><\/li>\n<\/ul>\n<p><strong>For the sauce:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS clarified butter or extra virgin olive oil<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">large shallot, finely chopped<\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz baby Bella mushrooms, sliced<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS garlic, minced<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp freshly chopped tarragon or thyme<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">oz madeira wine<\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz beef stock<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt and pepper, to taste<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS corn starch diluted into 2 TBS water optional<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS parsley, chopped, for finishing<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS butter, to enrich the sauce<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nPrepare the chicken:<\/strong><\/p>\n<p>Preheat the oven to 375\u00b0F.<\/p>\n<p>Season the <strong>chicken cutlets<\/strong> with <strong>salt<\/strong> and <strong>pepper.<\/strong><\/p>\n<p>In a frying pan, heat <strong>clarified butter<\/strong> over medium heat. Add <strong>chicken,<\/strong> and fry until golden-brown on one side, flip on other side, top with <strong>mozzarella cheese.<\/strong><\/p>\n<p>Add the <strong>asparagus<\/strong> and \u00bd cup <strong>beef stock<\/strong> to the pan and finish in oven until <strong>cheese<\/strong> is melted and bubbly. It should not take more than 10 to 15 minutes.<\/p>\n<p><strong>Prepare the sauce:<\/strong><\/p>\n<p>In a reduction pan, heat the <strong>olive oil,<\/strong> and saut\u00e9 <strong>shallots<\/strong> until light golden-brown. Add <strong>mushrooms,<\/strong> season with <strong>salt<\/strong> and <strong>pepper<\/strong> to help release the water. and cook them until their moisture evaporates.<\/p>\n<p>Stir in <strong>garlic<\/strong> and <strong>tarragon<\/strong> and cook until fragrant.<\/p>\n<p>Deglaze with \u00bd cup <strong>Madeira wine,<\/strong> and 1 cup <strong>beef stock<\/strong> and simmer to desired thickness.<\/p>\n<p>If the <strong>sauce<\/strong> is too thin, you may use a little <strong>corn starch<\/strong> diluted in <strong>water<\/strong> to bring to the consistency you like.<\/p>\n<p>Finish with <strong>parsley<\/strong> and swirl in <strong>butter<\/strong> off the heat for a glossy sauce.<\/p>\n<p><strong>Cook the asparagus: <\/strong><\/p>\n<p>Blanch <strong>asparagus<\/strong> in boiling water until tender, then shock in <strong>ice water<\/strong> to stop the cooking process. This method preserves the bright green color and ensures the <strong>asparagus<\/strong> is tender yet crisp.<\/p>\n<p><strong>Assemble the dish: <\/strong><\/p>\n<p>Place a generous serving of <strong>mashed potatoes<\/strong> on each plate. Arrange <strong>chicken cutlets<\/strong> on top or beside the <strong>potatoes.<\/strong> Ladle the <strong>Madeira mushroom sauce<\/strong> over the <strong>chicken.<\/strong> Serve <strong>asparagus<\/strong> alongside the <strong>chicken<\/strong> and <strong>potatoes.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 2 Jean-Pierre Explore the rich and flavorful world of Chicken Madeira, inspired by a classic Cheesecake Factory dish. This version enhances the original with deeper flavors and a more refined technique, perfect for impressing at dinner. This recipe combines succulent chicken, earthy mushrooms, and asparagus in a luscious Madeira wine sauce, all served over creamy mashed potatoes. For the chicken: 1lb chicken breast, sliced horizontally into 2 thinner cutlets salt and pepper, to taste 2TBS clarified butter, or garlic&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2024\/06\/15\/chicken-madeira\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":53763,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[14],"tags":[34,286,158],"class_list":["post-53729","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-poultry","tag-asparagus","tag-chicken-breast","tag-mushrooms"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2024\/06\/ChickenMadeira2.jpg?fit=605%2C454&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53729","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=53729"}],"version-history":[{"count":3,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53729\/revisions"}],"predecessor-version":[{"id":53760,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53729\/revisions\/53760"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/53763"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=53729"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=53729"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=53729"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}