Ingredients for Chicken Breasts And Broccoli With Madeira Sauce
- 1 1/2 lbs fresh broccoli florets
- 4 boneless skinless chicken breasts
- 2 tablespoons lemon juice, divided
- 1/4 teaspoon white pepper
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 1/4 cups chicken broth
- 1/2 cup Madeira wine
- 1/2 cup whipping cream
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
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How to Make Chicken Breasts And Broccoli With Madeira Sauce
- Preheat oven to 375°F (190°C).
- Blanch broccoli florets in boiling salted water for 3-4 minutes until bright green and slightly tender. Drain immediately and set aside.
- Season both sides of chicken breasts with salt, pepper, and a squeeze of lemon juice.
- Dredge chicken breasts in flour, shaking off any excess.
- Melt butter in a large oven-safe skillet (or Dutch oven) over medium-high heat.
- Add chicken breasts and sauté for 5-6 minutes per side, until golden brown and cooked through.
- Remove chicken from skillet and set aside.
- In the same skillet, combine chicken broth and Madeira wine. Bring to a rolling boil, then reduce heat and simmer for 6-8 minutes, or until the liquid is reduced to about 1/2 cup.
- Stir in heavy cream, salt, and pepper. Continue to simmer for another 2-3 minutes, or until the sauce has slightly thickened.
- Stir in remaining 2 tablespoons of lemon juice.
- Arrange blanched broccoli in the skillet.
- Place chicken breasts on top of the broccoli.
- Pour the Madeira sauce evenly over the chicken and broccoli.
- Sprinkle with Parmesan cheese.
- Bake for 15-20 minutes, or until the sauce is bubbly and the chicken is heated through.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
13g
Fat
159g
Carbs
7g
