Sautéed Boneless Chicken Breasts with Madeira Sauce


by: Gillian

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. 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. Makes 4 main-course servings.


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serves: 4

Sautéed Boneless, Skinless Chicken Breasts recipe

1 shallot (finely chopped)

1/2 cup Rainwater (or Malmsey Madeira)

1 cup brown chicken broth (boiled down to 1/4 cup, 1 tablespoon commercial meat glaze, or 2 tablespoons homemade meat glaze, softened with 1 tablespoon hot water) (optional)

1 tablespoon finely chopped fresh parsley

2 tablespoons butter (optional)



Nutrition Facts
Sautéed Boneless Chicken Breasts with Madeira Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 127

  • Total Fat: 9.2 g
  •     Saturated Fat: 4.5 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 18.5 mg
  • Sodium: 5782.7 mg
  • Total Carbs: 7 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 5.3 g
  • Protein: 4.4 g

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1.  Cook the chicken breasts as directed and transfer to warmed plates. Pour the burned fat out ofthe pan, add the shallot to the still-hot pan, and whisk over medium heat for about 1 minute, or until the shallot smells toasty. Add the Madeira - stand back in case it ignites - and boil down until reduced by about halt. Add the broth or glaze - if you are using the glaze, you will have to stir it around until it dissolves and perhaps add a little water if the mixture gets too thick - and simmer the sauce until it has a lightly syrupy consistency.

2.  Stir in the parsley, whisk in the butter, and season with salt and pepper. It the sauce is too thick, add a teaspoon or two of broth, water, or heavy cream. Spoon the sauce over the chicken breasts and serve right away.

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