Updated: Apr 27, 2020
Here is a recipe I came up with a few weeks ago when I was faced with making chicken but did not want the same old thing.
1 3lb chicken cut up
4 to 6 tablespoons of butter
1/3 cup heavy cream
1/3 cup Madeira wine
1/3 cup of a dry white wine
1 large lemon, zest, and juice
2 lemons cut in half
1 additional lemon as a garnish
3 cloves of garlic, minced
2 tablespoons fresh parsley, minced
Salt and Pepper to taste
In a large skillet over medium-high heat place the chicken that has been seasoned with salt and pepper along with the butter. I start out with 4 tablespoons of butter and add the balance if the skillet gets a bit dry. First, brown the lemons that were cut in half, cut side down in the butter. This will flavor the butter, remove it. Next brown chicken on all sides, reduce heat and cover until chicken is cooked through, about 30 minutes.
Remove chicken from skillet, raise heat to medium-high and deglaze the skillet with the Madeira and the white wine. Whisking continuously, add the lemon zest, juice, and garlic. Once the sauce has reduced by about half, lower the heat and whisk in the cream, thyme, and the parsley. Return chicken to skillet, coating the chicken on all sides, cover, and simmer for about 5 minutes. Remove chicken to serving platter, whisking sauce, pour over the chicken and garnish with the sliced lemons and serve.