CHICKEN BREASTS AND BROCCOLI WITH MADEIRA SAUCE
Make and share this Chicken Breasts and Broccoli With Madeira Sauce recipe from Food.com.
Provided by loof751
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Blanch broccoli spears in boiling water (or the microwave) for a few minutes; drain.
- Sprinkle each side of chicken breasts with lemon juice and pepper. Coat each chicken breast with flour.
- In large skillet, melt butter. Add chicken; saute 5 to 6 minutes on each side or until chicken is tender. Set aside.
- Using large saucepan to prevent boiling over, combine chicken broth and wine; bring to a rolling boil. Boil over medium heat about 6 minutes or until liquid is reduced to 2/3 cup.
- Add cream, salt and pepper; continue to boil until liquid is reduced to 1 3/4 cups; about 8-10 minutes. Stir in lemon juice.
- Heat oven to 375 degrees F. In 12x8 inch (2 quart) baking dish, arrange broccoli spears. Place chicken breasts over broccoli, overlapping if necessary. Pour sauce over chicken and broccoli; sprinkle with Parmesan cheese.
- Bake at 375 degrees F. for 15-20 minutes or until hot and bubbly.
CHICKEN MADEIRA
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
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
CHICKEN AND BROCCOLI WITH DILL SAUCE
I've had this chicken and broccoli recipe for so many years, I don't remember when I first made it. Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies. -Kallee Krong-Mccreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan., Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm., In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.
Nutrition Facts : Calories 274 calories, Fat 9g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 620mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 39g protein. Diabetic Exchanges
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