Ingredients
4 chicken breast halves, boneless, skinless
salt and freshly ground pepper to taste
1 tbs vegetable oil
1 tbs unsalted butter
1 medium onion, finely chopped
1/2 lb fresh mushrooms, sliced
1/8 tsp dried thyme
1/4 cup Madeira wine
1/4 cup heavy cream
1/4 tsp salt
1/4 tsp pepper
Preparation
Pat chicken breasts dry, sprinkle with salt and pepper, and cook in oil over medium-high heat until firm to the touch. 4-5 minutes per side. Remove chicken and keep warm. In 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.
