3 whole boneless chicken breasts with skin, halved
1 ½ tablespoons olive oil
3 ½ tablespoons unsalted butter
1 onion, sliced thin
¾ pound mushrooms, sliced thin
½ cup Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves
Season the chicken with salt and pepper. Melt 1 ½ tablespoons butter and oil over moderately high heat. Brown chicken in 2 sets; transfer to a plate once browned.
Keep 1 tablespoon fat from skillet and discard the rest. Sauté onion and mushrooms until there is no liquid remaining from the mushrooms. Add Marsala and cook, stirring occasionally until the Marsala is almost evaporated.
Add chicken and broth along with the juice drained from the chicken and simmer. Turn once and simmer until cooked through.
Move the chicken to a plate.
Simmer the mushroom sauce until the liquid is reduced to about ½ cup.
Remove from heat. Mix remaining butter, salt and pepper. Stir until butte is well mixed.
Spread mushroom sauce on the chicken and sprinkle with parsley. Serve hot.
½ cup white-wine vinegar
1 tablespoon salt
1 cup vegetable oil
5 whole chicken breasts (with skin and bone), halved
10 chicken thighs
10 chicken drumsticks
10 chicken wings
Maple barbecue sauce (recipe follows) for basting and as an accompaniment
For maple barbecue sauce:
2 large onions, chopped fine
2 ½ tablespoons vegetable oil
2 ½ tablespoons Worcestershire sauce
1 tablespoon Dijon-style mustard
1 ¼ cups ketchup
2 ½ cups chicken broth
¾ cup cider vinegar
½ cup plus 2 tablespoons pure maple syrup
Whisk vinegar and salt in a bowl. Pour oil into the mixture in thin steam. Continue to whisk until it is emulsified
Pour the marinade over the chicken and let it keep overnight in the refrigerator.
Grill chicken until it is cooked through, about 10 minutes on each side. Brush with the barbecue sauce and grill for 2 minutes turning it once.
Serve the chicken with the remaining barbecue sauce.
To prepare maple barbecue sauce:
Combine the onions, oil, Worcestershire sauce, ketchup, mustard, vinegar, broth and the maple syrup in a saucepan. Bring the mixture to boil. Reduce to simmer. Let simmer for about 50 minutes stirring occasionally. The end product should yield about 3 1/3 cups.
This sauce can be made up to 1 week in advance. Keep it covered, in a refrigerator.
Madeira wine is similar to that of masala wine with a little tawny undertone to it. The wine also is sweeter and goes wonderful with sautéed mushrooms and chicken for classic Italian dish. There a few easy techniques to make this dish in less than 20 minutes; pounding the chicken will speed up the cooking time and keep it moist.
Sautéed spinach and mashed potatoes or fresh pasta would be a great side dish to prepare with the Madeira chicken and mushrooms. It is best to be served family style and right away as the sauce thickens as it sits. Serves 4 to 6 generously.
· 2 lbs. chicken breast
· ½ cup flour
· Salt and pepper to taste
· 5 oz. plus 1 oz. butter, unsalted
· 1 Tbs. olive oil
· 1 lbs. button mushrooms, sliced
· 1 yellow onion, thinly sliced
· 3 garlic cloves, minced
· 2 cups Madeira wine
· ½ cup chicken stock
· ½ cup heavy cream
· 1 Tbs. Dijon mustard
· 2 oz. fresh thyme
Cut the chicken breasts in half then pound out to ¼ thick.
Season the chicken with salt and pepper then dredge in the flour and set aside
Preheat the oven to 325 F. then heat a large sauté pan over medium heat.
Add the butter and olive to the pan and start browning the chicken on both sides. This may take a few batches. Place the browned chicken on a baking sheet and place in the oven to cook through.
Scrape any dark bits out of the pan; then add the onion, mushrooms, and garlic to the pan and sauté for 7 minutes over medium heat.
Add the Madeira wine and reduce to ½ cup of liquid.
Add the chicken stock, Dijon mustard, and heavy cream to the pan and stir to combine.
Bring the sauce to a simmer and swirl in the remaining ounce of unsalted butter; check for seasoning and then add the chicken back to the pan.
Cook the dish for five minutes, place on a serving platter and sprinkle with the fresh thyme.