Yield
6 servings.

How to Make It

Step 1

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.

Step 2

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.

Light and Luscious

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