Looking to impress someone special this Valentine’s Day? Forget the expensive box of chocolates and crowded restaurants, and serve them a delicious home cooked meal instead!
Welcome to Fulfill’s Chef Corner, a monthly series of providing nutritious, yet delicious recipes that will excite everyone’s taste buds. This month’s recipe, brought you by Fulfill’s Chef Lisa, is perfect for an elegant dinner for two or a gathering of friends, as these popular flavors are widely liked by all.
The first dish on this month’s menu is Chicken Madeira, sautéed with asparagus and mushrooms, and served over pasta, rice or mashed potatoes. Everything in this meal is prepared in one pan for easy clean up, and sure to warm your bellies on a chilly winter night!
For those who enjoy a glass of wine with dinner, we recommend pairing this meal with Chardonnay or Pinot Noir, as the butter in the dish pairs well with Chardonnay, and the cheese pairs well with the Pinot Noir. These “sister wines” work well together as the great wines of Burgundy and are both available at popular prices.
For dessert, keep it sweet and simple with a classic ice cream sundae featuring a rich homemade hot fudge sauce that will be sure to win over any chocolate lover. Serve the hot fudge over your favorite flavor of ice cream, and enjoy!
CHICKEN MADEIRA
INGREDIENTS:
- 1 lb boneless skinless chicken breasts, sliced thin and pounded lightly
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- Flour for dredging chicken
- 2 oz butter divided
- 1 T olive oil
- 2 shallots, finely chopped
- 2 cups white mushrooms sliced thinly, optional
- 2 cups Madeira wine
- 2 cups beef broth
- 1/2 pound asparagus trimmed
- 3 ounces mozzarella cheese
- Parmesan cheese shaved for garnish
INSTRUCTIONS:
Yield: 4 Servings
- Season chicken with salt and pepper. Dredge in flour to prepare for sauté.
- Heat 1 oz. butter plus 1 T olive oil in your skillet on medium-high heat.
- Cook the chicken on medium heat for 4-5 minutes on each side, until lightly browned and just cooked through.
- Remove the chicken, add in the remaining 2 more tablespoons of butter and add the mushrooms and shallots.
- Cook on medium-high heat for 1-2 minutes before stirring, cook an additional 1-2 minutes.
- Remove the mushrooms and put with the chicken on another plate.
- Add in the Madeira wine and reduce to ½ volume then add beef broth.
- Bring to a boil, reduce to a simmer and cook for 8-10 minutes to reduce.
- While sauce is reducing blanch your asparagus very quickly and lightly-1 minute and ice.
- Place chicken in pan top with sautéed mushroom mixture, asparagus, and pour pan sauce over. Top lightly with mozzarella.
- Place in over to melt and brown cheese.
HOT FUDGE SAUCE
Ingredients:
- 2/3 cup heavy cream
- ½ cup light corn syrup
- 1/3 cup brown sugar
- ¼ cup Dutch-processed cocoa powder
- ¼ teaspoon sea salt
- 6 ounces bittersweet chocolate, chopped, divided in half
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Directions:
makes 2 cups
- In a 2-quart saucepan over medium-high heat, bring the cream, syrup, brown sugar, cocoa powder, salt and half of the chocolate to a boil.
- Reduce the heat to medium-low or low (enough to maintain a low simmer), and cook for 5 minutes, stirring occasionally.
- Remove from the heat and stir in the remaining chocolate, the butter, and the vanilla extract, stirring until smooth.
- Let cool for 20 to 30 minutes before using (it will thicken as it cools).
- Store in a jar or airtight container in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it’s pourable but still thick.
