Chicken with a Madiera-Orange Sauce

Chicken with a Madiera-Orange Sauce
Chicken with a Madiera-Orange Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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)

Directions

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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