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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1990 Calories from Fat 916

% Daily Value*

Total Fat 103 g157.9%

Saturated Fat 37 g185%

Trans Fat 0.2 g

Cholesterol 560.3 mg186.8%

Sodium 2631.8 mg109.7%

Total Carbohydrates 40 g13.2%

Dietary Fiber 1.3 g5.4%

Sugars 10.6 g

Protein 162 g324.7%

Vitamin A 24.4% Vitamin C 40.8%

Calcium 17.7% Iron 41.9%

*Based on a 2000 Calorie diet

Breast Of Chicken Madeira Recipe