Type what you have

Ingredients

• ✓ madeira wine
• butter
• mushroom
• shrimp
• whipping cream
• garlic powder
• black pepper

Instructions

1. 1 In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
2. 2 In the same saucepan, melt the remaining butter. Slowly mix in cream. Stir in shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in Madeira wine.

By Mitra Made This

Ingredients

• ✓ madeira wine
• all-purpose flour
• butter
• white sugar
• salt
• egg
• white sugar

Instructions

1. 1 Sift together the flour and salt into a large bowl. Cream in the butter until mixture resembles fine breadcrumbs. Mix in the sugar and Madeira, until mixture becomes stiff. Wrap dough in foil or plastic, and refrigerate for 30 minutes.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 On a lightly floured surface, knead dough lightly until smooth. Roll out to approximately 1/8" and prick all over with a fork. Cut dough into 36 fingers measuring 1 x 2 1/2 inches. Place on cookie sheets. In a small bowl, lightly beat the egg. Brush cookie fingers with the egg and sprinkle each with sugar.
4. 4 Bake for about 15 minutes or until light golden in color. Let cool on wire racks. Store in an airtight container.

By Dan Stanley

Ingredients

• ✓ madeira wine
• chicken tender
• flour
• salt
• black pepper
• paprika
• butter
• olive oil
• white mushroom
• shallot
• garlic
• water
• beef base
• cornstarch
• water
• parsley

Instructions

1. 1 Place chicken tenders between 2 pieces of plastic wrap and pound with a meat tenderizer to flatten slightly.
2. 2 Mix together the flour, salt, pepper, and paprika in a shallow bowl. Coat chicken pieces in flour mixture and set aside on a sheet pan until all pieces have been coated.
3. 3 Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Place half of the chicken in the pan and cook until browned, about 5 minutes per side. Remove chicken to a sheet pan. Heat the remaining butter and oil in the pan, and repeat with the remaining chicken pieces. Set chicken aside.
4. 4 Combine mushrooms and shallots in the same skillet and cook until the mushrooms release their juices, about 5 minutes. Add garlic and cook for 1 more minute. Transfer mixture to a bowl and set aside.
5. 5 Bring 2 1/2 cups water to a boil in the same skillet and whisk in beef base until dissolved. Add Madeira wine, bring to a boil, and cook until mixture has reduced by about 1/3. Return mushrooms, shallots, and garlic to the skillet and let simmer.
6. 6 Mix cornstarch and cold water together in a small bowl. Add to the skillet and boil until sauce thickens slightly, at least 1 minute.
7. 7 Return chicken to skillet, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes more. Remove from heat, sprinkle with parsley, and serve.

By Kim's Cooking Now