Child called the dish, featuring ham steaks basted in a mushroom and Madeira sauce, one of her "fast entrées for fancy people." She recommended serving them with steamed spinach and mashed potatoes.

This dish combines tender chicken breasts with a rich, complex Madeira wine sauce, melted fresh mozzarella, and perfectly ...

Add Madeira to pan. Place roasting pan over medium-high heat and simmer liquids briskly, scraping up browned bits, until sauce thickens and is reduced to 2 cups, about 15 minutes. Strain sauce ...

For the Madeira sauce, heat the butter in a frying pan over a medium heat. When foaming add the shallots and fry for 2-3 minutes, or until just softened. Add the Madeira and thyme, stir well and ...

Traditional ones have reappeared, such as herbed fish quenelles in white-wine-butter sauce or quenelles of chicken breast in Madeira sauce with wild mushrooms. And new spins include tuna quenelles ...

The sauce packs a great hazelnut crunch, and Madeira's nutty flavors bring it all together. Remove tenderloins from chicken breast halves. Slice each chicken breast half on diagonal into 4 cutlets.

Q: I am planning to make Susan Spicer’s goat cheese croutons with wild mushrooms and Madeira cream from her “Crescent City Cooking.” I don’t have any Madeira. Is Marsala an acceptable ...

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 ...

Slice each Madeira cake into eight 2cm/¾in slices. Stir the reserved quarter of berries gently into the cooled sauce. Tip the mixture into a large sieve placed over a medium bowl. Leave for two ...

Simmer sauce on low heat until sauce has reduced by half and has become thickened, 18-20 minutes. Add in butter and remaining 1/2 teaspoon salt and pepper. Remove from heat.