Breast Of Chicken Madeira
|Skinned boned chicken breast halves||24 Ounce (6 Pieces, 4 Ounce Each)|
|Freshly ground pepper||1⁄4 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|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)|
|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.