Chicken Scaloppine in Madera-Cream Sauce
I made this a few weeks ago and everybody loved it. It's very quick and easy. The Madera gives the pan sauce a different (in a nice way) flavor:
Chicken Scaloppine with Madera-Cream Sauce
2 Skinless boneless chicken breasts
2 tablespoon high heat oil: grapeseed oil, tea oil, etc. (or 1 tablespoon butter and 1 tablespoon olive oil)
1 large shallot, minced
1/4 cup Madera
1/3 cup heavy whipping cream
Slice each chicken breast crosswise on the diagonal into four cutlets. Place cutlets one-at-a-time into a heavy plastic bag or between two sheets of waxed paper and use a mallet to pound each piece to about a 1/3-inch thickness. Sprinkle each cutlets with salt and pepper.
Heat oil in a large saute pan over medium-high heat. Add the cutlets to the pan a few at a time (don't crowd them). Saute until lightly browned and cooked through. Transfer the cutlets to a plate, cover with foil, and keep warm.
When you've finished cooking all the chicken, add the shallots to the pan and saute until tender, about three minutes. Add the Madera, de-glaze the pan, and bring to a boil. Add the cream, boil until sauce thickens slightly. Serve sauce over cutlets
Serves 4
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