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The Cheesecake Factory serves chicken Madeira with a rich mushroom sauce (it’s actually the same sauce served with the equally beloved steak Diane). The sauce is a reduction of sauteed onions ...
This chicken Madeira recipe is inspired by the divine dish at The Cheesecake Factory. It's made with chicken, mushrooms, Madeira wine and asparagus. The post How to Make Chicken Madeira Just Like ...
Slices of chicken breast are coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding garlic. The sauce is then poured over the chicken, which has been kept in a warming oven, and served ...
Alternatives to madeira are mentioned in Gustav Carlin's 1889 Le cuisinier moderne, which suggests champagne, [1] and in James Bentley's 1986 Life and Food in the Dordogne, which replaces madeira with white wine and cognac. [8] Sauce Périgueux is the classic accompaniment to a Tournedos Rossini. [10]
In French cuisine, à la zingara (lit. "gypsy style"), sometimes spelled as à la singara, [1] is a garnish or sauce consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira. [2] [3] [4] Additional ingredients may include white wine, cayenne pepper, lemon juice and orange rind.
Nutrition (Per order): Calories: 580 Fat: 20 g (Saturated fat: 4.5 g) Sodium: 1,250 mg Carbs: 52 g (Fiber: 6 g, Sugar: 36 g) Protein: 33 g. The Rise and Shine breakfast at Bob Evans offers a ...
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Laetiporus is a genus of edible mushrooms found throughout much of the world. Some species, especially Laetiporus sulphureus, are commonly known as sulphur shelf, chicken of the woods, the chicken mushroom, or the chicken fungus because it is often described as tasting like and having a texture similar to that of chicken meat.