Chicken Breasts in Madeira Sauce

A quick to make meal that will impress! I could make a meal of just the sauce. Though I've never tried it on pasta, such as bowties, or noodles I imagine it would be wonderful!

6 fresh boneless chicken breasts
juice of 1 lemon
salt
1/2 cube butter, melted (not margarine)

Cream Sauce
1/2 cup chicken broth
1/4 cup Madeira
1 cup cream
1/2 tbsp. lemon juice
salt and pepper (white is good) to taste

Preheat oven to 400 degrees.
Rub the chicken breasts with fresh lemon juice and sprinkle to taste with salt. Dip the chicken in the butter and place in shallow baking dish. Cover the dish with foil and bake for 6 minutes or until done. Do not overcook. You want the chicken to be moist and sometimes the difference in being done and being overdone is only a minute or two. Remove the chicken from the cooking pan and keep warm on a platter.

For sauce place madeira and chicken broth in pan and boil until it is reduced by half. Ad the cream and return to a boil cooking until slightly thickened. Remove from heat and add lemon juice, salt and pepper. Pour over warm chicken breasts and serve immediately.

NOTE: In a rush? While the above method is preferred and will yield the best taste, you can also microwave chicken breasts and serve with the sauce. The entire dish can be done in less than 15 minutes using this method and will still be wonderful (as long as the chicken is not overcooked.