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!
Ingredients
- 3 pounds chicken tenders
- ½ cup flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon paprika
- 4 tablespoons butter
- 4 tablespoons olive oil
- 2 (8 ounce) packages white mushrooms, sliced
- 1/3 cup chopped shallots
- 3 cloves garlic, minced
- 2 ½ cups water
- 2 ½ teaspoons roasted beef base (such as Better then Bouillon®)
- 2 ½ cups Madeira wine
- ½ tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons chopped fresh parsley (Optional)
Directions
Step 1
Place chicken tenders between 2 pieces of plastic wrap and pound with a meat tenderizer to flatten slightly.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Mix cornstarch and cold water together in a small bowl. Add to the skillet and boil until sauce thickens slightly, at least 1 minute.
Step 7
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 (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 393 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat5g | 25% |
Cholesterol95mg | 32% |
Sodium348mg | 15% |
Total Carbohydrate16g | 6% |
Dietary Fiber1g | 3% |
Total Sugars6g | |
Protein33g | |
Vitamin C3mg | 14% |
Calcium30mg | 2% |
Iron2mg | 11% |
Potassium485mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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