There is just enough fudge to hold the fruit and nuts together, similar to fruitcake batter.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 10 servings |
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
- ⅓ 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)
Instructions
- 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.
Nutrition Facts
| Calories | 393 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 5 g |
| Sodium | 348 mg |
| Sugars | 6 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect just as it is!
Did not find Madeira wine at the grocery store so I used Marsala wine. It was delicious.
I only had canned mushrooms but it still was delicious. For our taste, I used the thickening twice (same proportions). Loved it!!
Easy to make it was delicious
Moist and delicious… company dish with many compliments!!!