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CHICKEN BREASTS & BROCCOLI W/MADEIRA SAUCE 9 oz. pkg. Green Giant harvest fresh frozen broccoli spears 2 large chicken breasts, skinned, halved, boned 2 tsp. lemon juice 1/4 to 1/2 tsp. white pepper 1/4 c. flour 2 Tbsp. butter or margarine Sauce: 2/3 c. chicken broth 2/3 c. Madeira wine 1 pt. (2 c.) whipping cream 1/4 tsp. salt 1/8 tsp. white pepper 1 tsp. lemon juice 1 Tbsp. grated Parmesan cheese In bowl of hot water, thaw unopened broccoli pouch for 15 minutes. Meanwhile, sprinkle each side of chicken breasts with lemon juice and pepper. Coat each chicken breast with flour. In large skillet, melt butter. Add chicken; saute 5 to 6 minutes on each side or until chicken is tender. Set aside. Using large saucepan to prevent boiling over, combine chicken broth and wine; bring to a rolling boil. Boil over medium heat about 6 minutes or until liquid is reduced to 2/3 cup. Add cream, salt and pepper; continue to boil until liquid is reduced to 1 3/4 cups, about 8 to 10 minutes. Stir in lemon juice. Heat oven to 375 degrees. In 12 x 8-inch (2 quart) baking dish, arrange undrained broccoli spears. Place chicken breasts over broccoli, overlapping if necessary. Pour sauce over chicken and broccoli; sprinkle with Parmesan cheese. Bake at 375 degrees for 15 to 20 minutes or until hot and bubbly. Yield: 4 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |