Best 10 Chicken Wellington With Madeira Sauce Recipes

CHICKEN WELLINGTON

Steps:

• Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.
• Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.
• Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.
• Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.

CHICKEN MADEIRA

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.

CHICKEN MADEIRA

Steps:

• Sprinkle each chicken breast liberally with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook the chicken until browned, 4 to 6 minutes per side. Transfer to a plate and cover with foil.
• Add the remaining 2 tablespoons oil to the same skillet over medium-high heat and saute the mushrooms until softened, 2 minutes. Add the wine and cook 1 minute before adding the beef broth and thyme. Bring the sauce to a simmer and let reduce by three-quarters, about 15 minutes. The sauce should have thickened and turned a rich dark brown. Just as the sauce is almost done, return the chicken to the pan and finish cooking through to 165 degrees F, about 5 minutes. Season with salt and pepper.
• Serve the chicken with the mushrooms and Madeira sauce and garnish with fresh thyme.
• Per serving: Calories 280; Total Fat 14 grams; Saturated Fat 2 grams; Protein 29 grams; Total Carbohydrate 4 grams; Sugar: 3 grams; Fiber 0 grams; Cholesterol 76 milligrams; Sodium 296 milligrams

BEST CHICKEN MADEIRA RECIPE WITH SECRET SAUCE

Steps:

• Season both sides of chicken with salt and pepper, to taste. Then place it in a flour, coating both sides.
• Heat two tablespoons of butter and 1 tablespoon of oil in the skillet on medium-high heat. Add chicken and cook for about 4-5 minutes on each side. Remove the chicken, add in 1 tablespoon of butter then add sliced mushrooms, season with salt and pepper to taste, cook for 5 minutes or until soft.
• Transfer mushrooms on to a plate. Add 1 tablespoon of butter and garlic, saute for 1 minute. Add 2 tablespoons of flour and saute for another minutes, stirring the whole time.
• Slowly pour in the Madeira wine whisking continuously to combine with flour mixture, then add chicken broth, bring to a boil and then simmer for 10-12 minutes, stirring few times. Season with salt and pepper, if needed.
• Add the chicken and mushrooms back into the pan. Sprinkle with cheese and broil on high for 3-4 minutes, or until cheese melts. Garnish with parsley. Serve with cooked buckwheat and blanched asparagus.
• How to blanch asparagus: Fill a pot with water and add 1 tablespoon of salt, bring to a boil. Add trimmed asparagus and boil uncovered until tender and bright green 2-3 minutes then remove and set aside until ready for serving.

CHICKEN WELLINGTON WITH MUSHROOM VELOUTE SAUCE

Steps:

• Prep Chicken:.
• In a mixing bowl, combine white wine, basil, oregano and mix well.
• Place chicken breasts in a shallow dish and pour the wine mixture on top to marinate. Refrigerate for 2 hours, turning the chicken breasts every half hour to insure all areas are marinated.
• Prepare the Mushroom Veloute Sauce:.
• In a saucepan, bring the chicken stock to a boil.
• In a saute pan, over medium heat, melt 2 Tablespoons butter and saute mushrooms and shallots until tender.
• In another medium saucepan, over medium heat, melt the other 2 Tablespoons of butter, slowly stir in flour to make a roux. Cook for about 2 minutes, being careful not to burn.
• Slowly add (HOT) chicken stock and whisk until smooth. Bring this sauce to a boil, then reduce heat to simmer.
• Add mushrooms and shallots, salt and pepper to taste, and simmer for 10 minutes - then keep warm OR reheat while the chicken is cooking.
• Chicken Wellington:.
• Divide each Boursin into thirds (so you have 6 portions).
• Remove chicken breasts from the marinade, reserving.
• Put the marinade in a saute pan (over medium heat) until the sauce gets hot, then add the chicken breasts and poach for 5-10 minutes, flipping halfway through. *The timing really depends on how thick the breasts are. Just make sure that the chicken is mostly cooked through*.
• Remove the chicken breasts and let cool for about 20 minutes. Meanwhile, preheat the oven to 375 degrees.
• Cut each puff pastry sheet in half. Using 6 halves, place each breast in the center and top with a portion of boursin cheese. Place each remaining puff pastry on top of eacj chicken breast, pinching the puff pastry to seal around the chicken. Cut any excess puff pastry off.
• In a small bowl, make an egg wash by mixing the egg and water together, then brush the top of the Wellington with egg wash.
• Bake for 25 minutes. (To get a golden brown color, you may need to broil for 1-2 minutes after baking.).
• Remove from oven and place each Wellington in the center of the serving plate and top with Mushroom Veloute Sauce. Sprinkle with chopped parsley and serve.

CHICKEN WELLINGTON

Steps:

• Preheat oven to 450°. Flatten chicken to an even thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until browned. , Meanwhile, in a small bowl, combine rosemary, sage, salt, pepper and remaining butter. Unroll crusts; cut each into a 9-in. square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold crust over chicken. Trim off excess crust; pinch seams to seal. , Place on a greased baking sheet; brush with egg. Bake until a thermometer reads 170°, 18-20 minutes. Let stand 10 minutes before serving., Meanwhile, for sauce, dissolve bouillon in hot water. In a small saucepan, melt butter; stir in flour until smooth. Gradually stir in bouillon and wine or broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

SAGE-ROASTED CHICKEN WITH MADEIRA SAUCE

Steps:

• For brown chicken stock:
• Heat heavy large pot over medium-high heat. Working in batches, add chicken wings to pot and sauté until deep brown, about 10 minutes per batch. Using slotted spoon, remove chicken wings from pot; transfer to large bowl. Add onion and carrots to drippings in pot; sauté until brown, about 10 minutes. Return chicken wings to pot. Add stock and wine and simmer, covered, 1 1/2 hours. Strain stock, discarding solids. (Stock can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cool, then cover and chill.)
• For chicken:
• Preheat oven to 400°F. Place 2 sage leaves under skin of each chicken breast and thigh. Heat oil in heavy large skillet over high heat. Add chicken breasts and thighs and sauté until brown on both sides, about 10 minutes. Transfer chicken thighs to large rimmed baking sheet. Roast 10 minutes. Add breasts to baking sheet and continue roasting chicken until cooked through, about 20 minutes.
• Meanwhile, prepare sauce:
• Discard fat from skillet. Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sauté 2 minutes. Add Madeira and bring to boil, scraping up browned bits. Add stock, thyme, and sage to skillet and bring to boil. Add carrots and cook over high heat until crisp-tender, about 8 minutes. Add peas; simmer until sauce is slightly reduced, about 10 minutes. Whisk remaining 4 tablespoons butter, 1 tablespoon at a time, into sauce. Season sauce to taste with salt and pepper. Serve chicken with sauce.

MEATLOAF WELLINGTON WITH MADEIRA SAUCE

Steps:

• In a bowl, beat 2 eggs, ketchup, season salt, Worcestershire, mustard and pepper.
• Crumble meat over mixture and mix well.
• Sprinkle with onion and bread crumbs; mix gently.
• Shape into two loaves, about 9 in x 3 inches.
• On a lightly floured surface, roll out each pastry sheet into an 18in x 16in rectangle.
• Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf.
• Fold long sides over loaf and pastry seal seams.
• Place, seam side down, on a rack in a large baking pan.
• Beat remaining egg; brush over pastry.
• Bake at 350 degrees for 60 to 70 minutes or until a meat thermometer reads 160-170 degrees.
• Meanwhile, for sauce, melt butter in saucepan.
• Whisk in flour until smooth.
• Stir in the consommé, tomato paste, thyme rosemary browning sauce and cloves.
• Bring to a boil;cook and stir for 2 minutes or until thickened.
• Stir in wine.
• In a skillet, sauté mushrooms in oil until tender.
• Serve the mushrooms and sauce over meatloaf slices.

CHICKEN IN PUFF PASTRY WITH MADEIRA SAUCE

Steps:

• Preheat broiler.
• Place chicken breasts on baking sheet and season with salt and pepper.
• Broil until almost cooked through, about 4 minutes per side.
• Chill until cool, about 30 minutes.
• Preheat oven to 375^F.
• In a large nonstick saucepan, saute spinach over medium heat until just wilted, about 3 minutes.
• Transfer to a bowl.
• In the same skillet, melt butter over medium high heat and add shallots.
• Saute until tender, about 3 minutes.
• Add all of the mushrooms and saute until beginning to soften, about 2 minutes.
• Add wine and tarragon and simmer until almost all of the liquid has evaporated, about 7 minutes.
• Season and cool.
• Oil a large heavy baking sheet.
• Roll out each sheet of puff pastry to 12 inch squares.
• Cut each square in half crosswise to form four 12x6 inch rectangles.
• (If the chicken breasts are large, either cut to fit the pastry or roll out the pastry into larger squares.) Place chicken breasts crosswise at the short end of the rectangle.
• Spoon the spinach on top of chicken.
• Spoon mushroom mixture on top of spinach.
• Fold long sides of rectangle over chicken and roll up jellyroll style.
• Pinch edges to seal.
• Brush pinched edges with beaten egg.
• Place pastries seam side down on prepared baking sheet.
• Brush with beaten egg.
• Bake until golden brown, about 25 minutes.
• Place on plates and spoon sauce over.
• For the Madeira Sauce: In a medium saucepan, melt butter over medium high heat.
• Add minced shallots and saute until golden, about 3 minutes.
• Add both broths and the 1/2 cup Madeira.
• Boil until reduced to sauce consistency, about 15 minutes.
• Strain into small saucepan and add additional tablespoon of Madeira.
• Season.
• The sauce can be prepared well in advance and kept covered in the refrigerator.

CHICKEN WELLINGTON WITH MADEIRA SAUCE RECIPE

Steps:

• Preheat broiler. Arrange chicken breast halves on baking sheet. Season with salt, pepper. Broil until almost cooked through, about 4 inutes per side. Chill until cool about 30 min. Set oven temp at 375. Saute spinach in large nonstick skillet over medium heat, just until wilted, about 3 min. transfer to bowl. Melt butter in same skillet over med. heat. Add shallots and garlic, saute til tender 3 min. Add all mushrooms, saute til soften, about 2 min add wine and terragon, simmer til all liquid evaporates, 7 min. remove from heat, season with salt, pepper, cool. Oil heavy large baking sheet, roll out pastry sheets to 12 ' squares, cut each in half crosswise, creating 4 12X 6 rectangles. Place one chicken breast crossways at short end of each rectangle. Place spinach on top chicken top each with 1/4 of mushroom mixture, fold along sides of pastry, roll up jell roll style, pinching edges of pastry to seal, brush egg glaze over pinched edges. Place pastries seam side down on prepared baking sheet. brush with glaze. Bake to golden brown, 25 min. Transfer to plate. Maderia Sauce Melt 2 Tbs. butter in sauce pan, medium high heat. Add minced shallots, saute til golden, add 2 Tbs flour, stir until golden, 3 min. Add broth, 1/2 C madeira, boil til reduced to sauce- 15 min. Strain into small sauce pan, add remaining1 Tbs. Madeira to pan. Season with salt , pepper. drizzle over chicken pouches.