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Quick, impressive dish...
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4 boneless |
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skinless
chicken breast halves |
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salt and
freshly ground black pepper |
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1 Tbs |
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vegetable
oil |
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1 Tbs |
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unsalted
butter |
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1 medium |
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onion,
finely chopped |
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½ lb |
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fresh
mushrooms, sliced |
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1/8 tsp |
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dried thyme |
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¼ cup |
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Madeira wine |
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¼ cup |
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heavy
whipping cream |
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¼ tsp |
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salt |
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¼ tsp |
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pepper |
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1 |
Pat chicken breasts
dry, sprinkle with salt and pepper, and cook in oil over
medium-high heat until firm to the touch, 4 to 5 minutes
per side. Remove chicken and keep warm. |
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2 |
In the same pan,
combine butter, onion, mushrooms, and thyme and cook
over medium heat, stirring occasionally, 5 minutes. Add
Madeira and cook until almost all liquid is absorbed, 2
minutes. Stir in cream, salt and pepper and continue
cooking until sauce is slightly thickened, 3 to 5
minutes. Spoon sauce over chicken. |
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Servings: 4 |
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Recipe Source |
| Come on
In! Recipes from the Junior League of Jackson, Mississippi |
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