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Chicken Madeira

Chicken Madeira Recipe

Chicken Madeira

Chicken Madeira

Ingredients

  • boneless skinless chicken breasts- 2 lbs (about 4 trimmed breasts), pounded thin
  • mushrooms, sliced- 8 oz
  • onion, white- 1, peeled and minced
  • Madeira wine- ½ cup
  • beef broth- 1 15oz. can or 1 ½ cup
  • asparagus spears- 1 15oz. can (or fresh- 1 lb)
  • deli sliced mozzarella cheese- ½ lb
  • long grain rice- 1 cup
  • STAPLES
  • olive oil- 2 tablespoons
  • salt
  • coarse black pepper
  • butter- 4 tbspns
  • flour- 4 tbspns (*For Gluten-Free version, use 1 tablespoon corn starch mixed with 1/4 cup water instead of flour)

Instructions

    Chicken
  1. Heat olive oil in large heated or non-stick skillet over medium-high heat
  2. Season both sides of chicken breasts with salt & pepper and sauté in skillet until just cooked thoroughly (do not overcook), approximately 5 minutes each side
  3. Heat oven to 400°
  4. Transfer chicken breasts to a long baking sheet
  5. If using fresh asparagus, blanch in boiling water until just tender
  6. Arrange chicken breasts on baking sheet with two asparagus spears on top, and then covered with a slice of mozzarella cheese
  7. Bake chicken until cheese is melted, approximately 7 minutes
  8. Sauce
  9. In the same skillet used to cook chicken, melt butter over medium-high heat
  10. Add mushrooms and minced onion to sauté until tender, approximately 3 minutes
  11. Sprinkle mushrooms and onion with flour (or corn starch water) and sauté for another minute
  12. Add broth and wine to bring to a boil
  13. Once boiling, reduce heat and let simmer until ready to serve
  14. Rice
  15. In large saucepan bring 1 cup rice and 2 cups water to a boil
  16. Once boiling, cover and reduce heat to low to simmer until all liquid is absorbed, approximately 20 minutes
  17. (To cook extra rice for Weekly Meal Plan, use 3 cups rice and 6 cups of water, then store extra cooked rice in airtight container for use later in the week)
  18. Serve sauce spooned over rice and chicken
https://tonispilsbury.com/chicken-madeira-2/

 

Weekly Meal Planning For Busy Families

Weekly Meal Plan

The Organized Cook Weekly Meal Plan System

 

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Thai Chicken Curry

Thai Chicken Curry

Thai Chicken Curry

Ingredients

  • boneless skinless chicken breasts- 2 lbs (If you're cooking more chicken than needed to store for dinner later on in the week like Weekly Meal Plan, use 3-4 lbs)
  • red bell pepper - 1, diced
  • coconut milk - 1 14oz. can
  • green curry paste - 2 tbspns
  • thai fish sauce - 2 tbspns
  • bamboo shoots, sliced - 1 8oz. can, drained
  • chicken broth - 1 14oz. can
  • long grain rice, white or brown - 1 cup
  • Staples
  • canola or vegetable oil- 3 tbspns

Instructions

  1. Dice chicken breasts into 1-inch chunks
  2. Heat a few tablespoons oil over medium-high heat in deep skillet; add chicken and sauté until cooked, approximately 5 minutes
  3. If you're cooking more chicken than needed to store for dinner later on in the week like Weekly Meal Plan, once chicken is cooked, scoop out about half of the cooked chicken and store in the refrigerator.
  4. Add to chicken in skillet: red bell pepper, coconut milk, curry paste, fish sauce, drained bamboo shoots and chicken broth, then bring to boil
  5. Once boiling, reduce heat to low and simmer for approximately 5 minutes
  6. Rice:
  7. In large saucepan, bring 1 cup rice and 2 cups water to boil
  8. Cover and reduce heat to low until water is absorbed, approximately 20 minutes
https://tonispilsbury.com/thai-chicken-curry/

 

Weekly Meal Planning For Busy Families

weekly meal plan

“Around The World” Weekly Meal Plan

 

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