Madeira Chicken

 This is an early version of the recipe and may see change, but it's already tasty.

 

Seared chicken breast with a rich, creamy, mushroom sauce and a little sweetness from the Madeira wine.  This goes well served with mashed potatoes (I like them with roasted garlic and Parmesan) and a simple vegetable side.

Ingredients:

2 chicken breasts, trimmed of fat and sinew but otherwise whole.
8-12 oz mushrooms in bite sized chunks (oyster mushrooms are very nice)
1/2 C Madeira wine
1 C cream
1 1/2 C of chicken stock
3 cloves garlic, minced
1-2 shallots, thinly sliced
1/2 t dried thyme
Olive oil or butter
salt and pepper to taste
Parsley, chopped to finish the dish

Directions:

Liberally season both sides of the chicken with salt and pepper while heating the butter or oil in a large skillet on medium high.  Sear the chicken on both sides until nicely browned, then remove the chicken and set aside to rest (the chicken shouldn't be fully cooked). 

Add the mushrooms to the same pan with additional oil or butter if necessary, and cook for several minutes over medium high.  Add the shallots and garlic to the pan and drop the heat to medium; until the shallots and garlic are well cooked and aromatic.

Add the Madeira wine to de-glaze the pan and cook for a minute or two to cook out the alcohol flavor.  Add the stock and thyme and drop the heat to medium low and bring to a simmer.  Add in the cream.  When the chicken has thoroughly rested slice in to strips and add to the pan to finish cooking along with any juices.  Adjust the seasoning if needed, sprinkle with parsley, and serve.