How To make Creamy Maderia Chicken
3 Ea Chicken Breast Halves Without Skin
frozen
1 Tsp Vegetable Oil
1/2 C Chopped Onion (1 Small Onion)
1 8 Oz Pkg. Sliced Mushrooms
1 Red Or Green Bell Pepper :
chopped
1 Tsp Worcestershire Sauce
1/2 Tsp Chicken Bouillon Crystals low sodium
1/8 Tsp Black Pepper
1 can Cream Of Mushroom Soup, Condensed :
reduced-fat
1/2 C Skim Or Low-Fat Milk
1 C Swiss Cheese -- finely shredded
4 slice Hearty Whole-Grain Bread
If the chicken if frozen, microwave it 3 minutes, uncovered on high, to defrost slightly. Meanwhile, in a 12-inch nonstick skille,t heat the oil on medium. Peel and coarsely chop the onion, adding it to the pan as you chop. Raise the heat to medium-high. Add the mushrooms and stir from time to time. Cut the chicken into bite-sized chunks. When all of the chicken ic cut, add it to the pan and raise the heat to high. Add the Maderia wine. Seed and finely chop the green pepper and add it to the skillet. Cook the chicken for about 3 to 4 more minutes or until no longer pink, stirring from time to time. Meanwhile add the Worcestershire, chicken bouillon, if desired, and black pepper. Stir well. When the chicken is no longer pin, lower the heat to medium and add the soup, stirring thoroughly. Add the milk and continue to stir until well-mixed. Reduce the heat to simme. Sprinkle the cheese over the skillet, and stir to mix and melt the cheese. Let the skillet simmer while toasting the bread. (Do not let the mixture boil.) To serve, spoon a generous amount of the chicken mixture over each bread slice. Serve at once.
Serves 4
Source: Palm Beach Post Food Section, 08/21/97
billspa@icanect.net
How To make Creamy Maderia Chicken's Videos
Cheesecake Factory Copycat Menu - Creamy Chicken Madeira - Chicken Recipe
The Griddle Menu - Creamy Chicken Madeira
Recipe is in the link below: Live and Unedited
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This will be your favourite chicken Marsala Recipe (with wild mushrooms)
Chicken Marsala is made using a fortified wine that originated in Sicily, like Sherry or Madeira. This version has a cream sauce and reduced with dried wild forest mushrooms. The flour coated chicken breast is sautéed in butter and olive oil with fresh thyme, rosemary, mushrooms, shallots, garlic, chicken stock, Marsala and cream. The chicken is rested in a warm place and this helps in keeping the breasts juicy, it is then reheated just before serving. You can use your favourite dry mushrooms, but it's the mixture of fresh and dried that bring this recipe up a level. I used a mixture of dried wild forest mushrooms consisting of oyster, black fungus and boletes mushrooms. Other alternatives you could use are Porcini, chanterelle and morel. For the fresh I used Swiss browns also known as Cremini (Agaricus bisporus).
It’s all made using one pan and quick to make for a restaurant style dish that will impress any foodie. Enjoy Creamy Chicken Marsala!
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Chicken Madeira (Better than Cheesecake Factory!)
This Chicken Madeira is similar to what you'd order at Cheesecake Factory, but even better. It's tender, saucy, and savory-delicious. EASY RECIPE:
Luxurious Creamy Chicken Marsala!
Juicy pan-fried chicken in a rich marsala wine sauce with mushrooms and a splash of cream. I like to lightly coat the chicken in a seasoned flour mixture that adds even more flavour to this impressive dish.
I'll also show you what to do if you want a no-alcohol version.
Free printable recipe is on our site:
If you don't want to use wine in this dish (I know - it won't exactly be a chicken 'marsala' with no marsala) you can try either of the following options. It won't be exactly the same - since Marsala is a fortified wine, that has flavours of wine with a hint of brandy - but it will still taste great.
Replace the marsala wine with the same amount of chicken stock (in addition to the stock that's already in there), plus 1 tbsp of lemon juice and 1/2 tsp Dijon mustard.
Replace the marsala wine with the same amount of non-alcoholic red or white wine or non-alcoholic red vermouth.
Ingredients for the chicken marsala:
2 large chicken breasts
1 large egg
3 tbsp plain - all-purpose flour - replace with gluten-free flour blend if needed
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 tablespoon unsalted butter
1 brown onion - peeled and sliced
3 cloves garlic peeled and minced
8 ounces (250g) mushrooms, sliced - - I like to use a mixture of chestnut and button mushrooms
3/4 cup (180ml) dry Marsala wine
1 1/4 cups (300ml) chicken stock
3 tbsp double/heavy cream
2 tablespoons fresh chopped parsley
#ChickenRecipes #Recipe #CookingShow
Vlog 1 | Chicken Madeira | Madeira Sauce | Homemade | ProHomeChef
A restaurant style Chicken Madeira you can make right from the comfort of your own kitchen. This recipe features pan-fried chicken topped with a creamy Madeira sauce. The name 'Madeira' comes from the type of wine used to make this recipe the wine has a unique deep caramel, woodsy, nutty flavor.
CHICKEN MADEIRA INGREDIENTS:
¼ lbs chicken breast (2 large), or chicken tenders
1/2 Tbsp salt
1/4 Tbsp black pepper
2 Tbsp olive oil
1 Tbsp unsalted butter
8 Mushrooms thickly sliced if very large
1 Finely cut onion
2 Garlic cloves minced
3/4 Cup dry Madeira wine
1/2 Cup cream
1 Cup Mozzarella Cheese
2 Tbsp Coriander finely chopped
Cheesecake Factory Chicken Maderia CopyKat Recipe
You can make this copycat recipe for the Cheesecake Factory chicken Maderia. This is a wonderful way to use chicken breasts. This dish can be served with mashed potatoes, rice, or anything else you like.
You can find the written recipe at