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4
Main-Course ServingsEasy
Published 2007
Since the main reason for cooking boneless, skinless chicken breasts is speed, it is handy to have an all-purpose sauce to liven them up a little. (You will find more ideas in the Sauces chapter.) The butter in this sauce gives it a silky texture, but it can also be left out. Any sweet wine, such as Marsala or port, can be substituted for the Madeira.