Breast Of Chicken Madeira Recipe
Ingredients
| 6 (4-ounce) skinned, boned chicken breast halves | ||
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Margarine | 2 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Madeira | 1 Cup (16 tbs) | |
| 1/4 cup unsweetened orange juice | ||
| 1 1/2 cups canned ready-to-serve chicken broth | ||
| Whipping cream | 1/2 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
Directions
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.
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.
Chef
