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Chicken Madeira - Chicken With Mushrooms and Madeira
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Carol Welte


  • 1 lb (.5 kg). fresh mushrooms, sliced
  • 4 skinless, boneless chicken breast halves
  • 2/3 cup (150 ml) Madeira wine
  • 3 tbsp (45 ml). butter or margarine
  • 2/3 cup (150 ml) dry white wine
  • 2 tbsp (30 ml). butter or margarine
  • In large skillet, saute sliced mushrooms in 3 tbsp (45 ml). butter.
  • Remove mushrooms to bowl.
  • Add 2 tbsp (30 ml). butter, melt.
  • Saute chicken brests in melted butter till brown on both sides.
  • Remove from pan.
  • Add Madeira and white wine to skillet and reduce by 1/2.
  • Add chicken breasts and sauteed mushrooms back in skillet.
  • Salt and pepper to taste.
  • Cover and simmer gently for 15 minutes or till chicken is just cooked.
  • Remove chicken breasts to heated platter or plates.
  • Reduce sauce briefly and spoon with mushrooms over chicken.
Serve with rice pilaf, salad, and crusty french bread.

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