Alternative for beef stock?
#267007 - 06/01/06 02:19 PM
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mikeg
Reged: 10/23/05
Posts: 4
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First a quick hello! This is my first (second?) post. It's great to see such an active community.
I'm looking for an IBS-friendly alternative to beef stock. Any suggestions? How about chicken stock?
I'm trying to make this...
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Cheesecake Factory Chicken Madeira
4 servings
Preparation time
20 minutes
Cook time
30 minutes
Ingredient list
Chicken
1 tablespoon olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices
Madeira Sauce
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper
Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.
Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don\'t clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.
With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.
As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.
Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.
To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken.
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Welcome to the boards!!
You can use chicken or veg broth...look for fat free or at least reduced fat and make sure there it not MSG in it...read lables.
Also, replace your dairy like the butter & cheese with an alternative like soy or rice.
Hope that helps....
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Somewhere - maybe at Whole Foods - I saw mushroom broth. I haven't tried it, but it seems like it would work well here.
This recipe sounds good. I'd probably just skip the cheese altogether - I think it would be fine without and that would help keep the calories from fat down. I'd also skip the extra oil in the sauce and use just a touch of non-dairy butter (maybe a teaspoon) to give a little gloss. Yum.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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