4 pounded boneless chicken breasts, coated in mixture of flour, salt, pepper and a dash of paprika, oil and butter
1/2 c. Madeira wine
3/4 c. chicken broth
1 tsp. cornstarch
Fry chicken in oil and butter until done. Remove and keep warm. Drain grease from skillet; add Madeira and boil until reduced to about 2 tablespoons. Add broth to reduced wine and boil mixture, stirring occasionally. Stir in 1 teaspoon cornstarch and 1 teaspoon water and simmer sauce whisking for 1 minute.
Spoon sauce over chicken and serve.
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Chicken Parmesan
Chicken Adobo
Chicken Chili
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