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Breast Of Chicken Madeira Recipe
|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|
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 mg
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
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.