Shelly's Recipe

CHICKEN MADEIRA I

Category: Chicken

4 skinless, boneless chicken breast halves
Salt & pepper
1/4 cup flour
1 tbsp butter or margarine
2 tbsp olive oil
1 cup Madeira*
1/4 cup orange juice
1 to 1-1/2 cups chicken broth
1/2 cup canned evaporated skim milk
1/8 tsp each salt & pepper

Sprinkle chicken with salt and pepper, and dredge in flour. Combine butter and oil in a nonstick skillet over medium high heat. Add chicken and cook for 4 minutes on each side, or until juices run clear. Transfer chicken to a platter and keep warm.

Discard drippings, add Madeira and orange juice to skillet, and cook until reduced to about 1/2 cup, 6 to 8 minutes. Add broth and cook until mixture reduces to about 3/4 cup. Add canned milk, and cook until mixture turns caramel colored and thickens slightly. Season with salt and pepper.

To serve, overlap thinly sliced orange pieces on plate, top with chicken breast, and drizzle sauce over chicken. NOTE: Can substitute use 1/2 cup Madeira and 1 cup orange juice. Non-alcoholic Cold Duck may be substituted for Madeira.