Chicken Madeira

 

I make two recipes with chicken, mushrooms and wine and I love them both.  While they’re are basically prepared the same way, they each have distinctive flavors. If I want something that is savory and rustic, I go for the Chicken Madeira.  If I want a dish that is like something you would order at a fine Italian restaurant, I make Chicken Marsala.  Both recipes taste like you've spent hours in the kitchen, but they’re surprisingly easy to whip up.  

Chicken Madeira is a combination of tender chicken breasts and a rich Madeira cream sauce and is simply out of this world.  Let’s go with the Chicken Madeira today.  

Chicken Madeira

 

1 pound chicken breasts, cut into pieces

1/2 teaspoon salt

1/4 teaspoon pepper

4 tablespoons butter

8 ounces of Cremini, Baby Bella, Shiitake mushrooms

Madeira wine sauce (see below)

2 tablespoons butter, cut into small pieces

 

Preheat the oven to 350 degrees.  Spray the bottom of a baking dish with non-stick spray.  Add half the sliced mushrooms to the pan and spread out evenly. 
 

  

 

 

 

 

 

 

 

 

 

 

 

Cut the chicken breast into pieces and add on top of mushrooms. 

  

 

 

 

 

 

 

 

 

 

 

 

Spread remaining mushrooms on top of chicken and all around the sides of the dish.   

 

 

 

 

 

 

 

 

 

 

 

 

 Pour the Madeira wine sauce over the entire dish. Dot with butter.

 

 

 

 

 

 

 

 

 

 

 

 

Cover with foil and bake for 20 minutes or until temp reads 165 degrees. Remove foil and bake for an additional 10 minutes until hot and bubbly.

 

Madeira Wine Sauce

1 cup beef stock 

1 tablespoon all purpose flour 

1 cup Madeira wine 

2 tablespoons butter

salt and pepper 

Pour the Madeira wine and beef broth to a small saucepan and turn the heat up to medium high bringing the mixture to a boil. Boil for about 5 minutes, stirring constantly, and then reduce to a simmer. Keep cooking until the mixture is reduced by half and the sauce coats the back of a spoon. Approximately 10 minutes. Stir in butter until melted.

 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home. 

Creamy Fried Corn Nuggets

 

I loved when my Mom made Hush Puppies or Corn Fritters.  When I was little I remember giggling when she would say the names.  I still use her same old southern recipe...crisp on the outside and creamy on the inside.  Usually when you order corn nuggets or Fritters out, you get a dry dough-like inside.  Her secret was using creamed corn.

Creamy Fried Corn Nuggets

1 cup of self-rising flour

1/2 teaspoon of sugar

Pinch of salt

Pinch of pepper

1 tablespoon of butter, melted

1 egg, beaten

1/2 (15 ounce) can of creamed corn

Peanut oil for frying 

Whisk together the flour, sugar, salt and pepper.  Stir in butter, egg, and corn. Set batter aside for 10 minutes.

Heat oil in a heavy skillet until very hot.  Drop batter by spoonfuls into a hot oil and fry until lightly browned, turning with a spoon as needed to brown on all sides.  Drain on paper towels.

Serve immediately as a side dish or an appetizer or even a main meal. 

Photography is the property of and copyrighted to ©Welcome Home.

Creamy Corn Salad

 

I love fresh sweet corn. This is the time of the year when you can buy the best corn at the best prices at the local Farmers.  I like to buy half a dozen ears of fresh sweet corn, husk it, and make a delicious corn salad.  It’s so fresh and so good.  The sweetness and crunchiness of the corn mixed carrots and cabbage in a creamy dressing is the perfect summer salad. I like to serve it alongside a grilled steak or barbecued chicken.  A real treat! 

Creamy Corn Salad

6 ears of shucked fresh sweet corn

1 tablespoon sugar

1/2 cup sour cream

1/3 cup mayonnaise

1/8  head cabbage, cored, coarsely shredded

2 carrots, peeled

Salt and Pepper

Chop the cabbage and julienne the carrots and set aside in a large bowl.  Add salt and pepper. 

Husk the corn and remove the silk. In a large pot of boiling water, add the sugar and the corn and cook for 1-2 minutes. Do not cook longer. Place the corn in a bowl of ice water and let stand 3-4 minutes.

Cut the corn off the cob using a sharp knife. Combine the corn kernels in  the large bowl with the cabbage and carrots. 

In a small bowl, mix together the mayo, sour cream, and basil. Pour this dressing over the corn mixture and toss gently to coat. Chill for 1-2 hours before serving.

For a real treat add some cherry tomatoes and top with crisp fried bacon! 

Photography is the property of and copyrighted to ©Welcome Home.