Recipe - Chicken Madiera

4 Chicken cutlets; pounded
thin
Flour for dusting
1 tablespoon Olive Oil
2 tablespoon Butter
2 Shallots; finely minced
1/3 pound Mushrooms; cut or sliced up thin
One half cup Madeira
One half cup Chicken Stock
1 tablespoon Butter
1 teaspoon Tarragon
Salt and pepper; to taste

Heat large skillet, add butter and olive oil. Dust cutlets with flour,
shaking off any excess and slip into hot skillet when butter melts. Saute
until golden brown on both sides, over high heat. This should take about 3
minutes, total. Don't overcook the chicken. Remove from skillet, add
shallots and mushrooms and saute until mushrooms begin to give up their
liquid. With heat still on high, add Madeira and scrape up any brown bits
on the bottom of the skillet. Add the chicken stock and reduce the liquid
in the pan by half. When the liquid is reduced, add 1 tsp. dried tarragon,
salt and pepper to taste. Add the final tablespoon of butter, whisking to
thoroughly incorporate it into the sauce. Return the chicken cutlets to
the skillet, cover with sauce and serve.
Recipe By : Susan Aaronson

Posted to MCRecipe Digest V1 #279

Date: Mon, 04 Nov 1996 21:25:25 0800

From: Connie Halliday connieh@earthlink.net