Main Dishes, Poultry

CHICKEN BREASTS WITH MUSHROOM MADEIRA SAUCE

  • 1 tablespoons Vegetable oil
  • 4 Chicken breasts, boneless, skinless
  • Salt and pepper to taste
  • 1 tablespoons Butter
  • 1 medium Onions, chopped
  • 1/2 pounds Mushrooms, fresh, sliced
  • 1/8 teaspoons Thyme, dried
  • 1/4 cups Madeira
  • 1/4 cups Heavy cream
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Pepper

    • Heat the oil in a large skillet. Pat the chicken dry and season with salt and pepper. Add the chicken a nd over medium-high heat for 4 to 5 minutes or until cooked through. Remove the chicken to a serving dish and keep warm. Melt the butter in the skillet, add onion, mushrooms and thyme and cook over medium heat for 5 minutes, stirring occasionally. Add the madiera and cook for 2 minutes or until almost all the liquid is absorbed. Stir in the cream, salt and pepper and cook 3 to 5 minutes or until the sauce has thickened. Spoon sauce over chicken.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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