Recipe: Yummy Pho Ga (Vietnamese Chicken Noodle Soup)

Pho Ga (Vietnamese Chicken Noodle Soup). Fill Your Cart With Color Today! Gourmet Food & Food Gifts for Any Occasion. Pho Ga (Vietnamese Chicken Noodle Soup) - this delicious pho recipe is made with chicken stock, chicken, rice noodles, and herbs.

Chicken Pho soup Chicken Pho - called Pho Ga in Vietnamese - is the chicken version of Beef Pho, Vietnam's most famous food export. The magic of Pho is that while the broth looks completely unassuming, it's actually full of complex-yet-delicate spice infused flavours. What is Pho Ga (Vietnamese Chicken Noodle Soup) " Pho " means rice noodles and " ga " means chicken. " Pho Ga " simply means chicken rice noodle soup. You can cook Pho Ga (Vietnamese Chicken Noodle Soup) using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pho Ga (Vietnamese Chicken Noodle Soup)

1. Prepare 1100 g of whole chicken.
2. Prepare 3 of thumb-size ginger, peeled and cut vertically.
3. It's 3-4 of medium onion, peeled and cut i to half.
4. Prepare 1 of cinnamon stick.
5. Prepare 2-3 pieces of star anise.
6. You need 4-5 pieces of cloves or 1 tbsp coriander seeds.
7. Prepare 2 tsp of salt.
8. You need 2-3 tbsp of fish sauce.
9. It's 2 liters of water.
10. You need of Pho rice noodles, cooked per packaging instruction.
11. It's of Garnish.
12. Prepare 1 cup of bean sprout.
13. It's 1 of large white onion, slices thinly.
14. Prepare 1/2 of cut spring onion, chopped.
15. You need 1 cup of coriander leaves.
16. It's of Lemon or lime.

A bowl of pho ga consists of soft slippery pho noodles, sliced or shredded chicken meat and light and fragrant broth. This Pho Ga is basically a Vietnamese Style Chicken Noodle Soup. It's a good, old chicken noodle soup recipe with some Vietnamese flair. I love to prepare this when I want to switch up my chicken soup routine.

Pho Ga (Vietnamese Chicken Noodle Soup) instructions

1. Parboil chicken per about 1 minute and then drain all the water to remove any gunks. Set aside..
2. In a pan, dry roast ginger and onion until slightly browned. Transfer into the pot with chicken..
3. In the same pan, roast over low heat cinnamon stick, star anise, and coriander seeds. The original recipe made use of a 1 black cardamon (cracked open) but I prefer to leave this one out. Roast for 1 minute until fragrant. Make sure the spices don’t burn. Place everything in a spice pouch and then transfer into the chicken pot. Note: if you are replacing coriander seed with cloves, add the cloves 20 minutes prior to end of the cook to maximize the flavor..
4. Put 2 liters if water into the chicken pot with the ginger, onion and spice pouch. Put 2 tsp salt. Bring to boil then turn to low heat and simmer for 20-25 minutes..
5. After 20-25 minutes, check if chicken is cooked through. Try to poke with a pork and see if the juice coming out is still pinkish..
6. Once you see that it is cooked, turn off heat and take the chicken out. Put it in an ice bath to stop the cooking. Once cooled, pick out the meat of the chicken off the bones and set aside..
7. Return the chicken bones and carcass into the pot and simmer for 45-60 minutes. You may want to add more salt as preferred. Add the cloves (if using) 20 minutes prior to turning the heat off..
8. To serve, put the pho rice noodles in a bowl. Top with shredded chicken meat and garnish with thinly sliced onion, bean sprouts, coriander leaves and chopped spring onion. Ladle 1-2 cups of the soup base. Serve hot..

Phở Gà (Vietnamese Chicken Noodle Soup) Phở Gà, or chicken pho is the Vietnamese version of Chicken Noodle Soup. With a light clean chicken broth and flat rice noodles it's soothing comfort food at it's best. Vietnamese chicken noodle soup (Pho Ga) Pho, pronounced "Fuh" - not 'Fo' - is probably Vietnam's most famous dish. The locals have this light, fragrant noodle soup (usually with chicken ("Ga") or beef ("Bo") for breakfast. Pho which is pronounced "Fuh" not "Fo" is a Vietnamese Noodle Soup that is a staple in Vietnamese Cuisine and is great for any season.

Easiest Way to Cook Delicious Creamy Chicken Kabocha

Creamy Chicken Kabocha. Great recipe for Creamy Chicken Kabocha. So I have turned them into plenty of delicious food. Growing up, I had associated pumpkins with something sweet, like Indonesian kolak or candil porridge.

Don't be deceived by the lack of added seasonings. Adding the squash makes the whole thing rich and smooth, with a color and consistency similar to Kraft Mac'N'Cheese! See recipes for Creamy Chicken Kabocha too. You can cook Creamy Chicken Kabocha using 11 ingredients and 3 steps. Here is how you cook that.

Ingredients of Creamy Chicken Kabocha

1. Prepare 250 gr of chicken fillet, diced.
2. It's 1/2 of onion, diced.
3. It's 1/3 of kabocha (about 300-400 grams, deseeded, sliced thinly (no need to peel the skin).
4. It's 4 of flowering shallot stalks, sliced (you can also use leek or spring onion).
5. Prepare 1 tbsp of powdered broth.
6. You need 1/2 tsp of crushed black pepper.
7. It's 1/2 tsp of ground mace.
8. Prepare 1/2 cup of cooking cream.
9. It's 1 tbsp of fermented garlic oil (or you can use regular oil).
10. Prepare 1 tsp of fermented garlic (you can use fresh ones, but double the portion).
11. Prepare 1/2 cup of water.

Steps to make Creamy Chicken Kabocha: Stir-fry the chicken with fermented garlic and the oil until the chicken becomes golden brown. Add onion, kabocha slices, flowering shallot, water, and stir occasionally. When the kabocha is a bit soft, add powdered broth, black pepper, and mace. Tender pieces of chicken and kabocha squash simmered in a creamy, buttery sauce and served with a side of rice.

Creamy Chicken Kabocha step by step

1. Stir-fry the chicken with fermented garlic and the oil until the chicken becomes golden brown..
2. Add onion, kabocha slices, flowering shallot, water, and stir occasionally. When the kabocha is a bit soft, add powdered broth, black pepper, and mace. Stir occasionally..
3. When the kabocha is soft and the chicken is firm, add cooking cream. Stir and correct the taste if necessary..

We love this creamed chicken dish so much we lick the plate clean every time we make it! Red Thai curry with chicken and Kabocha squash is quite simple and is delicious with a tinge of spiciness from the red curry paste. The extra creamy texture comes from the coconut milk and the Kabocha squash, creating just the perfect combination of a curry and stew dish. Season chicken with salt and pepper. Discard fat and wipe pot clean.

Easiest Way to Prepare Tasty Tandoori Chicken

Tandoori Chicken. Remove skin from chicken pieces, and cut slits into them lengthwise. Sprinkle both sides of chicken with salt and lemon juice. Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread.

Add chicken and toss until fully coated. Tandoori chicken is a popular Indian dinner. It is a main dish that is prepared by marinating the chicken in a yogurt and spice blend and then baked or roasted in a tandoor. You can cook Tandoori Chicken using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Tandoori Chicken

1. You need 2 lbs of skinless, boneless chicken thighs.
2. It's 4 tablespoons of natural yogurt.
3. Prepare 3 cloves of garlic, minced.
4. You need 1 tablespoon of ground coriander.
5. It's 1 tablespoon of ground cumin.
6. You need 2 teaspoons of turmeric.
7. You need 1 teaspoon of chilli powder.
8. Prepare 1 tablespoon of garam masala.
9. Prepare 2 tablespoons of paprika.
10. Prepare of Juice of 1 lemon.
11. It's 1/2 teaspoon of salt.
12. You need 3 tablespoons of groundnut (or sunflower or canola) oil.

A tandoor is known as a clay oven. Not everyone has a clay oven. How to make tandoori chicken Combine the tandoori paste ingredients in a food processor and process until smooth. In a large bowl, combine the tandoori paste, lemon juice, yogurt, and salt.

Tandoori Chicken step by step

1. Trim any excess fat from the chicken thighs, then cut the thighs into thirds, roughly equal in size..
2. Mix all the other ingredients together in a small bowl. Combine well..
3. Place the chicken pieces in a large bowl (or ziplock bag) and add the marinade. Mix well so that the chicken is evenly covered, cover with cling film and leave in the fridge to marinate for at least 1 hour..
4. Remove chicken from fridge and bring up to room temperature. Preheat the oven to 180°C/356°F. To cook, spread the chicken pieces out on a couple of baking trays ensuring they are not touching. Place in the preheated oven and bake for 30-35 minutes..
5. Enjoy with rice, naan bread or salad!.

Here are all the the secrets on how to make Tandoori chicken that are juicy, tender and bursting with flavors just like Indian restaurants! Use Greek yogurt and garam masala in the marinade. The yogurt makes the chicken tender and moist while the Garam Masala gives the iconic aroma and flavors. Tandoori Chicken is an Indian dish that's traditionally marinated in yogurt and spices then roasted in a hot tandoor oven (a cylindrical shaped clay oven). It usually has a vibrant color because most often you'll find it colored with turmeric, chili powders or even food coloring.

Recipe: Appetizing Chicken with Mushroom & Asparagus Casserole

Chicken with Mushroom & Asparagus Casserole. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese.

Heat olive oil over medium-high heat in an ovenproof skillet. Spinach and Mushroom Smothered Chicken Chicken breasts stay nice and moist tucked under a blanket of melted cheese. It's extra special to serve but is not tricky to make. —Katrina Wagner, Grain Valley, Missouri The browned bits on the bottom of your skillet are flavor gold. You can have Chicken with Mushroom & Asparagus Casserole using 13 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Chicken with Mushroom & Asparagus Casserole

1. Prepare of Cream Cheese 8oz; softened.
2. Prepare of (1 1/2) Can of Cream of Mushroom soup.
3. Prepare 1 can of Cream of Chicken soup.
4. Prepare to taste of Garlic powder.
5. You need to taste of Pepper.
6. Prepare to taste of Paprika.
7. Prepare to taste of Dried Parsley.
8. Prepare 1/2 bunch of Asparagus cut into 1 inch pieces.
9. You need 1 of pouch Uncle Ben's Ready White Rice; cooked accord. to pkg.
10. Prepare 5 of chicken breast tenderloins; shredded.
11. It's 1 bag of sharp cheddar cheese.
12. Prepare 1/2 stick of butter.
13. Prepare 1 of sleeve Ritz Crackers.

For this dish, a simple pan sauce of presliced mushrooms, dry white wine, shallots, and fresh thyme enlivens basic sautéed chicken breasts. This is comfort food eating at its richest. Mushrooms act like a sponge and soak up all the delicious flavors. Place flour in a shallow bowl.

Chicken with Mushroom & Asparagus Casserole step by step

1. Boil chicken in 2 cups of water with 2 tsp Chicken Bouillon. Cook chicken until ALMOST done. It will finish cooking in the oven. Shred chicken once cooled and set aside..
2. In a large bowl Mix Cream cheese and soups.
3. Add spices, mix well..
4. Added Asparagus, mix well..
5. Add Rice, mix well.
6. Add Chicken, mix well.
7. Add cheese, leaving some for topping. Mix well..
8. Spoon Mixture in a greased casserole dish and bake for 30 min @ 350.
9. In a pan, melt 1/2 stick butter with 1/4 tsp of chicken bouillon and add crushed Ritz Crackers. Remove once crackers are moistened and set aside..
10. Top casserole with Crackers and Shredded Cheese and bake til cheese is melted. About 25 min..
11. Serve and Enjoy!.

Dip chicken in flour to coat both sides; shake off excess. Remove chicken and set aside on a plate. Add the sliced mushrooms and garlic and cook for a few minutes until tender. Tender white-meat chicken pieces start out simmering in a creamy sauce with the earthy flavors of mushrooms, garlic, and fresh thyme in this recipe, then get transferred to the oven in the same skillet, pan juices and all, to bake with Parmesan cheese to creamy, bubbly browned perfection. Remove chicken and set aside on a plate.

How to Cook Yummy Fried chicken breasts

Fried chicken breasts. Pan-fried chicken breasts are just as crispy as deep-fried, but take a little less planning (and a lot less oil). Find a recipe for tonight's dinner! Heat the vegetable oil in a skillet over medium-high heat.

Sprinkle the chicken breasts with salt and freshly ground black pepper. Put the chicken pieces in the flour mixture and shake or mix gently until well coated. Fried Chicken Breasts have been perfected and it's all thanks to four simple things — a buttermilk soak, a gallon-sized ziptop bag, a dip in hot oil, and a quick trip to the oven. You can have Fried chicken breasts using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Fried chicken breasts

1. You need Half of a bag of BBQ chips.
2. You need 1/3 cup of all-purpose flour.
3. Prepare 1 of Large egg.
4. You need of Onion powder.
5. You need of Garlic powder.
6. You need of Cajun seasoning.
7. It's 5 of chicken breasts.
8. You need of Vegetable oil.

Remove chicken breasts from marinade and roll meat on both sides in flour, then in eggs and in bread crumbs. Fried Boneless Skinless Chicken Breasts are a delicious option if you want to make a sandwich, or if you simply want to eat fried chicken without worrying about the bones. Normally, when you make fried chicken from pieces of a whole chicken with the skin still on, the skin really helps the breading stick to the pieces as they fry. Set up dredging station: In one shallow bowl, whisk together milk and egg.

Fried chicken breasts step by step

1. Put half a bag of BBQ chips in a ziplock bag, use the roller, to roll them out and crush them up. (regular sized bag, not the party size or individual size) it is a 7.75 oz bag, only use half of it. (Honestly idk why he didn't use the blender or chopper, I think it would work just as well, if not better).
2. In a bowl, mix the crushed up chips, with the flour, and add in your seasonings.
3. Cut the chicken breasts in half, down the middle, to make 10 chicken breasts. That way they aren't to thick, and they cook and get done better..
4. Break the egg open in a separate bowl. Beat the egg up, until the yolk is broken and mixed together good. Now dip the chicken in the egg, covering both sides. And then dip the chicken in the chip and flour batter..
5. In a skillet, pour some vegetable oil in there, enough to fry the chicken. Keep on medium to low heat. Let the oil heat up..
6. Cook chicken, flipping occasionally, until golden brown or done in the middle, white meat..
7. Serve with your choice of vegetables or sides and enjoy!.

Fried chicken breast that is exceptionally tasty, tender and juicy. Frying full chicken breasts is usually a problem because lean breasts tend to dry out by the time they cook all the way through. This results in a dry, chalky texture that no one likes. Dip chicken breast first into the flour mixture, then dip breast into the milk mixture and cover generously with bread crumbs on all sides. Drain cooked chicken on paper towels and serve immediately along side you favorite side dish.

Recipe: Appetizing Iceberg Salad with Paprika Chicken

Iceberg Salad with Paprika Chicken. Iceberg Salad with Paprika Chicken The Pineapple Cooks Chicago, IL. This easy lunch is perfect for busy weeks, meal prep or even lunch boxes. The Best Iceberg Lettuce Salad Chicken Recipes on Yummly

This mouth-watering Avocado Bacon Chicken Iceberg Lettuce Wedge Salad is not only delicious, it's also healthy! With only one tablespoon of bacon crumbles, you don't have to feel guilty for eating it. It's low-carb, low-fat, low-calories and gluten free! You can cook Iceberg Salad with Paprika Chicken using 25 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Iceberg Salad with Paprika Chicken

1. It's 4 of Chicken thighs.
2. It's 10 of Garlic Cloves.
3. It's 1 Tbsp of Sweet Paprika.
4. You need 1 Tsp of Cumin.
5. Prepare 1 Tsp of Brown Sugar.
6. It's 1 Tbsp of Dried Oregano.
7. Prepare 2 Tbsp of Olive Oil.
8. You need of Juice from half lemon.
9. You need of Salt & Pepper.
10. You need 8 Cups of Iceberg lettuce, chopped.
11. You need 2 Cups of Cherry Tomatoes, halved.
12. It's 1 Cup of Carrot, shredded.
13. It's 1 Cup of Red Cabbage, shredded.
14. You need 4 of Eggs.
15. It's 6 of Bacon Strips.
16. Prepare 1 Cup of Parmesan cheese, shredded.
17. You need of Chili Flakes (optional), for garnish.
18. You need of Everything bagel seasoning (optional), for garnish.
19. It's of For the Dressing.
20. It's 1 Cup of Olive oil.
21. It's 1/3 Cup of Red Wine Vinegar (White wine vinegar or balsamic work too).
22. It's 2 Tbsp of Red onion, finely chopped.
23. You need 1 Tbsp of Garlic, finely chopped.
24. You need 1 Tbsp of Dried Oregano.
25. It's of Salt & Pepper to taste.

Looking at this iceberg wedge makes me want to get a fork and knife and start digging in. Place the chicken breasts in a frying pan with the vinegar, white wine or water and bring to the boil. Meanwhile, to start the salad, heat the grill to the highest setting and grill the whole red peppers until they are blistered and blackened all over. Slice the rested chicken and divide between the plates.

Iceberg Salad with Paprika Chicken instructions

1. Preheat the oven to 425F. In a small bowl add the paprtika, cumin, brown sugar oregano, salt & pepper, olive oil and lemon juice. Mix well..
2. Place the eggs into a small pot and fill with water. Bring to boil and turn it off. Cover and let the eggs cook for 15 minutes. After 15 minutes remove them from the hot water and place them in an ice bath (fill a bowl with ice and cold water) for a minute or two. I keep them in there until I am ready to peel them..
3. Pat the chicken dry with paper towels. Brush the mixture on both sides and place the thighs on a baking sheet. Drizzle with a little bit of olive oil. Arrange the garlic cloves around it. Bake for 25 minutes..
4. In the last 15 minutes, arrange the bacon on a wire rack which is put on top of a foil layered baking sheet (no mess, you are welcome). Place in the oven next to the chicken and bake for 15 minutes. Chop into small pieces when done..
5. Make the dressing. In a mixing bowl add the dressing ingredients and whisk well..
6. Make the salad mix. In a large mixing bowl add the iceberg lettuce, carrots and cabbage. Pour the dressing and toss to combine..
7. When the eggs are ready peel them and cut them in two. Take the chicken out of the oven and cut into cubes or stripes..
8. Arrange your salad. Put the salad mix as a base, arrange the chicken thighs in the middle, top it with bacon. Add the tomatoes, parmesan cheese and eggs. Top with more dressing if desired. Top with some chili flakes and Everything Bagel Seasoning. Enjoy!.

Spoon over a little of the dressing and top with the croutons. Stir chicken, celery, pecans, mayonnaise, yellow onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a bowl until well combined. Season the chicken with lemon juice, garlic, cumin, oil, salt and spices. Heat oil in a pan, then add chicken chunks and paprika, then stir fry until the chicken begins to crisp up around the edges. Cut the lettuce into wedges and place onto a platter.

Easiest Way to Cook Delicious Chicken mayonnaise sandwiches

Chicken mayonnaise sandwiches. Butter your bread and toast them until golden while you chop the onion and garlic. Take onion to a small bowl and squeeze up a bit of lemon juice. Fry the onion in a little oil until soft and translucent.

Place another buttered side on it and cut the sandwich diagonally. Chicken Mayonnaise Sandwich Recipe - Chicken Mayo Sandwich Recipe. One of my favourite sandwich is this one. You can have Chicken mayonnaise sandwiches using 21 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chicken mayonnaise sandwiches

1. It's 1 packet of brown bread slices.
2. Prepare 1 cup of boiled boneless chicken.
3. You need 3 tbsp of mayonnaise (for chicken).
4. It's 1 tbsp of cream cheese.
5. It's 1/2 cup of green and yellow capsicum(chopped).
6. It's 1/2 cup of cabbage(chopped).
7. It's 1 of carrot(peeled and grated).
8. You need 1 of cucumber(peeled & chopped).
9. It's 1 tsp of sugar.
10. You need 1 tsp of white pepper powder.
11. Prepare 1 tsp of black pepper powder.
12. Prepare of Mayo-ketchup:.
13. Prepare 1 tbsp of mayo.
14. Prepare 1 tsp of ketchup.
15. You need of Mayo-mustard:.
16. Prepare 1 tbsp of mayo.
17. Prepare 1 tsp of mustard sauce.
18. You need of Mayo-chutney:.
19. It's 1 tbsp of mayo.
20. You need 1 tsp of green chutney.
21. It's As needed of Some olives, frenchfries,salad leaves to garnish.

It has a mayonaise based and taste amazing when served cold or at room temp. You can toast the bread if you want to, but i had some soft bread slices on hand so i used it without. DIRECTIONS Place chopped chicken breast, pinenuts, celery, lemon zest, chives, mayonnaise, salt and pepper into a large bowl and combine all ingredients. To assemble sandwiches: Spread the chicken mixture on one side of bread and place another piece of bread on top.

Chicken mayonnaise sandwiches step by step

1. Chop all the vegetables. Shredded the chicken pieces. Now take shredded chicken into a bowl and add mayonnaise and cheese.
2. Now add the white pepper powder,black pepper powder and sugar and mix well.now add the vegetables and again mix well.now the chicken batter is ready.
3. Now make all the 3 mayo sauces with the above ingredients..
4. Now apply 1 sauce to 2 bread slices fill up with chicken batter and add some veggies if you like.repeat same process with other sauces..
5. Now assemble all together and cut into triangles or squares. Serve with French fries,some salad and enjoy😋.

Continue with the other slices of bread. Fat-free mayonnaise can be used instead of mayonnaise. The sauce is delicious in the chicken sandwich and is used to make the spicy version of Popeyes chicken sandwich. DIY Popeyes Buttermilk Fried Chicken Sandwich Learn how to make Popeyes Buttermilk fried chicken at home. Spicy mayo works great on burgers, chicken sandwiches, with any Asian dish as a drizzle (think fried rice/noodles), or as a dipping sauce for fries, nuggets, and just about anything else!

Easiest Way to Cook Delicious Chicken and Corn Soup

Chicken and Corn Soup. Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals—one reason why soups are my favorite thing to make. —Beverly Hoffman, Sandy Lake, Pennsylvania I'm from Lancaster County and grew up eating chicken corn soup! This is a good recipe for it.

There is no mystery and almost no way to mess up. In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Remove the chicken from the soup. You can cook Chicken and Corn Soup using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken and Corn Soup

1. It's 200 gr of chicken thigh fillet, cubed.
2. You need 2 of garlic, chopped.
3. You need 1 tsp of oil (I used fermented garlic chicken, but you can use regular oil).
4. Prepare 2 of eggs.
5. Prepare 1 can of corn.
6. Prepare 1 1/2 cup of water (I used the corn can as measurement).
7. Prepare 2 tbsp of katakuriko + 125 ml water (you can use cornstarch as well).
8. Prepare 2 tsp of bouillon powder.
9. It's 1/2 tsp of black pepper.

Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat. Bring to boil, then turn down the heat to medium and stir occasionally. Chicken and corn soup is the grander version of egg drop soup, enhanced with chicken meat and sweet corn. By now you should know that I am showing how to make the thick soup in this post, which is called 羹 (pronounce as geng), much like a chowder or western cream soup.

Chicken and Corn Soup instructions

1. Heat oil in a pan. Stir-fry chicken until it's cooked. Add garlic and stir continuously..
2. Add corn (and the water from the can), then add 1 1/2 water using the can as measurement. Add black pepper and bouillon powder..
3. Break the eggs and whisk. When the soup is boiling, pour the eggs bit by bit..
4. Mix katakuriko (potato starch) with water. Pour into the soup and continue stirring until the soup thickens..

Chicken and Corn soup is a simple yet nutritious soup recipe that requires boneless chicken and shredded corn kernels. This is an easy to follow budget friendly recipe that you will surely love. In a large saucepan, saute the carrots, celery and onion in oil until tender. Add the broth, corn, chicken, parsley, salt, tarragon and pepper. Meanwhile, for rivels, place the flour in a bowl; mix in egg with a fork just until blended.

Recipe: Appetizing Chicken Madeira

Chicken Madeira. Juicy chicken is smothered in a rich mushroom sauce, which gets its depth of flavor from combining beef broth and sweet Madeira wine. Easy enough for a weeknight dinner, but elegant enough to serve for a dinner party! By Kim's Cooking Now Juicy chicken and mushrooms in a madeira cream sauce under melty cheese and asparagus… all you need is mashed potatoes to go with it.

Directions Sprinkle each chicken breast liberally with salt and pepper. Add the Madeira, stirring and scraping the bottom of the pan, and bring it to a boil. Add the broth, let it come back to a boil, and return the chicken to the pan. You can cook Chicken Madeira using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken Madeira

1. Prepare 4 of Chicken Breast.
2. You need 1 Bundle of Asparagus.
3. Prepare 1 1/2 Stick of Butter.
4. You need 2 Packages of Mushroom.
5. It's 1 of Yellow Onion.
6. It's 3 of Large Cloves of Garlic.
7. Prepare of Fresh Parsley.
8. Prepare 1 1/2 Cup of Madeira Wine.
9. Prepare 1 1/2 Cup of Beef Stock.
10. Prepare 1/2 Cup of Whipping Cream.
11. It's 1 Cup of Mozzarella.

Remove the chicken to a warm platter. in a large skillet over medium heat olive oil. Sprinkle each fillet with salt and pepper. This Chicken Madeira featuring a rich mushroom and wine sauce is made with simple every day ingredients. In under an hour you can have restaurant quality flavor on the dinner table.

Chicken Madeira instructions

1. To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside)..
2. Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.
3. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms..
4. In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it's original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste..
5. Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley..

It's a guaranteed hit to serve guests or a family night in! This chicken Madeira is a favorite dish of mine! CHICKEN MADEIRA Chicken Madeira is like chicken marsala's cousin. They're both cooked in a savory, mushroom studded sauce that's spiked with wine. In this case, Madeira Wine which lends a slightly sweet flavor to the sauce that's light and aromatic, Chicken breasts are smothered in mozzarella cheese, the most delicious mushroom sauce, and served alongside asparagus.