Ingredients:
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:
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.
Servings: 2
Time preparation: 15 min.
Time total: 50 min.