Ingredients
-
2
-
2
-
-
2
-
1 1/2
-
2
-
2
-
1/4
-
-
-
-
-
-
-
Directions
Chicken Breasts With Madeira, This looked so good when I saw it demonstrated on QVC many years ago, that I bought the pan they were demonstrating it in and copied out the recipe 🙂 It is one of the In the Kitchen with Bob recipes from years back I no longer have the pan, but the recipe lives on and is really quite tasty , You have a winner here, HeatherFeather! I actually made this in about half an hour and it was fabulous The chicken took no time at all to pound flat with a wooden rolling pin After that, whipping the sauce together was a breeze I did think it was a bit bland with just the scallions, so I added a sweet yellow pepper and some mushrooms into the gravy The lemon really stood out, and the sauce was perfect over a side dish of boiled new potatoes Thanks for a keeper :-), This looked so good when I saw it demonstrated on QVC many years ago, that I bought the pan they were demonstrating it in and copied out the recipe 🙂 It is one of the In the Kitchen with Bob recipes from years back I no longer have the pan, but the recipe lives on and is really quite tasty
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Steps
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1
Done
|
Heat the Olive Oil in a Large, Deep Skillet. |
|
2
Done
|
Season Chicken Breasts to Taste With a Little Salt and Pepper. |
|
3
Done
|
Saute Chicken Until Lightly Browned on Both Sides, but not Cooked All the Way Through Yet. |
|
4
Done
|
Remove Chicken With a Slotted Spoon to a Covered Dish and Keep Warm. |
|
5
Done
|
Melt the Butter in the Same Skillet and Add Scallions; Saute Scallions About 5 Minutes. |
|
6
Done
|
Add the Brown Gravy and the Lemon Juice and Bring to a Boil. |
|
7
Done
|
Add the Wine and Simmer Another 5 Minutes. |
|
8
Done
|
Return the Chicken Breasts to the Pan and Simmer, Covered, 5 Minutes More, or Until the Chicken Is Cooked Through. |
|
9
Done
|
Test For Seasonings- Add More Salt and Pepper If Needed. |
|
10
Done
|
Set Breasts Onto Two Plates and Ladle the Sauce Over Them. |
|
11
Done
|
If You Wish For a Thicker Sauce, Simply Simmer the Sauce a Bit Longer by Itself. |
