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Breast of Chicken Madeira

Yield 6 servings.

Ingredients

  • 6 (4-ounce) skinned, boned chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons margarine
  • 2 tablespoons vegetable oil
  • 1 cup Madeira
  • 1/4 cup unsweetened orange juice
  • 1 1/2 cups canned ready-to-serve chicken broth
  • 1/2 cup whipping cream
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Nutrition Information

  • calories 309
  • caloriesfromfat 51 %
  • fat 17.5 g
  • satfat 6.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 28.5 g
  • carbohydrate 7.6 g
  • fiber 0.0 g
  • cholesterol 93 mg
  • iron 0.0 mg
  • sodium 568 mg
  • calcium 0.0 mg

How to Make It

  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.

  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