Source:

Carol Welte

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

Serve with rice pilaf, salad, and crusty french bread.