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In a large skillet, warm 1/4 cup of olive oil over medium heat. When it begins to shimmer, add the chicken. Cook the chicken on both sides until golden and crisp; about 4-5 minutes per side.
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Line a 7-inch loose-bottomed cake tin with greaseproof paper and preheat the oven to 325ºF. Cream the butter and sugar together until light and fluffy.
Nowadays, the English Madeira cake is often served with tea or liqueurs. [8] Dating back to an original recipe in the 18th or 19th century, [1] [8] Madeira cake is similar to a pound cake or yellow cake. [9] [10] One of the earliest published recipes was by Eliza Acton in her Modern Cookery for Private Families (1845): [11]
More recently, turkey or chicken is used. Often pieces of bell pepper, onion, and chouriço are placed between the meat pieces. Espetada is usually accompanied by white rice or potatoes, and salad. In Madeira, beef on bay laurel skewers is a typical dish, with origins in the Strait of Câmara de Lobos. The meat, after being cut into cubes and ...
1-1/2 pounds chicken breast, butterflied and pounded thin (about 1/4-inch thick) 1/2 cup all-purpose flour. 2 teaspoons Cajun seasoning, store-bought or see below for a homemade Cajun blend. 1 cup ...
Slices of chicken breast are coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding garlic. The sauce is then poured over the chicken, which has been kept in a warming oven, and served ...