I was thinking of a rich, flavorful sauce to coat the savory chicken tenders I pan-fried and seasoned with Italian Seasonings. This classic combination of aromatic herbs is an equal mix of usually thyme, oregano, basil and marjoram and the use of homemade chicken stock makes it just all the better. White wine, Madeira or Port would be the basis of the sauce, alcohol burned off of course, and the resulting flavor napped over each crispy piece of chicken served over rice and steamed vegetables was the result.
I made this with steamed broccoli that had lemon zest tossed in and steamed rice, which takes 20 minutes to cook so plan accordingly.
Chicken in a Shallot Madeira Cream Sauce
- 10 thawed chicken tenders
- flour to coat
- salt and freshly cracked black pepper
- 1 to 2 tsp Italian seasoning
- 3 tbsp butter
- 1 tbsp olive oil
- 1/2 cup chopped shallots
- 1/2 cup chicken stock
- 1/2 cup Paul Masson Madeira
- 1/2 cup heavy cream
- In a saute pan, melt 2 tablespoons of the butter and olive oil. Saute the shallots until translucent.
- With a paper towel pat dry the thawed chicken tenders, sprinkle with Italian seasonings, salt and pepper and coat with flour, shaking off excess. Add to sauté pan.
- Cook for several minutes on each side until golden brown and crispy, adding salt and pepper after each side is cooked. Remove from pan and drain on a paper towel on a plate - keep warm in a low temp oven to make sauce.
- To the sauté pan add the chicken stock and scrape the bits of cooked pieces to clean pan. This is called deglazing the pan.
- Next add the Madeira over low heat and continue to cook for several minutes until reduced by half.
- Add the cream to the pan, whisking to incorporate, then the 1 tablespoon of butter. Pour sauce over chicken and serve!