Sautéed Boneless Chicken Breasts with Madeira Sauce

Preparation info

  • Makes

    4

    Main-Course Servings
    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

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.

Ingredients

Method