Chicken with a Madiera-Orange Sauce
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Ingredients
- 6 boneless, skinless chicken breasts, trimmed and
- pounded to 1/4" thickness between 2 sheets
- of waxed paper
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup flour, for dredging
- 1 cup madiera wine
- 1/4 cup orange juice
- 2 tablespoons butter
- 2 teaspoons vegetable oil
- 1-1/2 cups chicken broth
- 1/2 Cup whipping cream
- 1/8 teaspoon Orange zest (long slivers of orange peel)
Details
Preparation
Step 1
1. Sprinkle the chicken with the salt and pepper, then dredge in the flour. Combine the butter with the oil in a large skillet over medium heat, then add the chicken and cook 4-5 minutes on a side until done. Transfer to a warmed serving platter and keep warm.
2. Add the wine and orange juice to the pan over medium heat and reduce the sauce to about ½ cup, deglazing the pan in the process.
3. Add the broth and cook until the sauce is further reduced to about ¾ cup. Add the cream and cook 5 minutes or until the mixture turns caramel colored and is reduced to about ¼ cup. Stir in the salt and pepper to taste, and drizzle the sauce over the chicken breasts and serve.
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