Recipe by HeatherFeather
This looked so good when I saw it demonstrated on QVC many years ago, that I bought the pan they were demonstrating it in and copied out the recipe. :) It is one of the "In the Kitchen with Bob" recipes from years back. I no longer have the pan, but the recipe lives on and is really quite tasty.
Top Review by Sackville
You have a winner here, HeatherFeather! I actually made this in about half an hour and it was fabulous. The chicken took no time at all to pound flat with a wooden rolling pin. After that, whipping the sauce together was a breeze. I did think it was a bit bland with just the scallions, so I added a sweet yellow pepper and some mushrooms into the gravy. The lemon really stood out, and the sauce was perfect over a side dish of boiled new potatoes. Thanks for a keeper :-)
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, pounded to a 1/4 inch thickness
- salt and pepper, to taste
- 2 tablespoons unsalted butter
- 1 1⁄2 cups canned beef gravy
- 2 tablespoons scallions, minced
- 2 tablespoons lemon juice
- 1⁄4 cup madeira wine
Directions See How It's Made
- Heat the olive oil in a large, deep skillet.
- Season chicken breasts to taste with a little salt and pepper.
- Saute chicken until lightly browned on both sides, but not cooked all the way through yet.
- Remove chicken with a slotted spoon to a covered dish and keep warm.
- Melt the butter in the same skillet and add scallions; saute scallions about 5 minutes.
- Add the brown gravy and the lemon juice and bring to a boil.
- Add the wine and simmer another 5 minutes.
- Return the chicken breasts to the pan and simmer, covered, 5 minutes more, or until the chicken is cooked through.
- Test for seasonings- add more salt and pepper if needed.
- Set breasts onto two plates and ladle the sauce over them.
- If you wish for a thicker sauce, simply simmer the sauce a bit longer by itself.