Recipe by Oxmoor House January 1994

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Recipe Summary

Yield:
6 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Light and Luscious

Nutrition Facts

309 calories; calories from fat 51%; fat 17.5g; saturated fat 6.6g; protein 28.5g; carbohydrates 7.6g; cholesterol 93mg; sodium 568mg.
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