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Breast Of Chicken Madeira

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  Skinned boned chicken breast halves 24 Ounce (6 Pieces, 4 Ounce Each)
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Margarine 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Madeira 1 Cup (16 tbs)
  Unsweetened orange juice 1⁄4 Cup (4 tbs)
  Canned ready to serve chicken broth 1 1⁄2 Cup (24 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Salt 1⁄8 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon

Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Dredge chicken in flour.
Combine margarine and oil in a large skillet.
Place over medium-high heat until margarine melts.
Add chicken, and cook 4 to 5 minutes on each side or until done.
Transfer chicken to a serving platter, and keep warm.
Discard pan drippings; add Madeira and orange juice to skillet.
Cook over medium-high heat 6 minutes or until mixture is reduced to about 1/2 cup, deglazing pan by scraping particles that cling to pan.
Add broth, and cook 10 minutes or until mixture is reduced to about 3/4 cup.
Add cream, and cook 5 minutes or until mixture turns caramel colored and is reduced to about 1/4 cup.
Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper.
Drizzle sauce evenly over chicken breast halves.

Recipe Summary

Main Dish

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