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Jim Coleman Recipes

Chicken Tenderloin with Mushrooms and Madeira Over Pasta

The Ingredients you will need are:

14 ounces of dried penne pasta
1 cup of fresh pearl onions
1 pound of chicken tenders
1 cup each of stemmed and sliced portabello, shitake, cremeni and button mushrooms
2 tablespoons of minced garlic
1/2 cup plus 2 tablespoon of dry madeira wine
2 cups of low sodium chicken stock
2 tablespoons each of minced fresh parsley, rosemary and sage
2 tablespoons of finely sliced scallions
2 tablespoons of cornstarch

Bring a saucepan of water to a boil. Add the pasta and boil for 9 minutes. Drain and set aside.

Blanch the pearl onions in a saucepan of boiling water for 3 to 4 minutes. Drain, peel and set aside.

Coat a large nonstick saute pan with cooking spray. Place the pan over medium-high heat, add the chicken tenders and sear for 2 to 3 minutes, stirring constantly. Add the mushrooms and saute for 4 minutes. Add the onions and the garlic and increase the heat to high. Saute until all the liquid has evaporated, stirring so the ingredients don't stick to the pan.

Deglaze the pan with 1/2 cup of Madeira, taking care because the Madeira may ignite. Add the stock and reduce for 2 minutes. Lower the heat to medium-low and stir in the herbs.

Mix together the cornstarch and the remaining 2 tablespoons of Madeira wine in a cup. Stir this into the pan until the mixture thickens. Add the cooked pasta, toss together, and heat thoroughly until the pasta is well coated.

Serve this entree for 4 immediately.

©2005 WHYY