6 (4-ounce) skinned, bone 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
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 serving platter, and keep warm.
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 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.
Yield: 6 servings
Light & Delicious 1994 Recipe