Page 41 - Indulgence

Madeira Mushroom Chicken Breasts

Mushrooms take on a magical taste when cooked with the fortified wine, Madeira.
Add the shredded Swiss cheese and you have a dish than will impress the most
discriminating dinner guest. With this mushroom, cheese and chicken combination,
most fruity white and red wines will match well. Avoid excessively dry wines.

Consider pairing with a white wine made from Riesling, Gewurztraminer or Viognier
grapes. For reds, a wine made from Pinot Noir, Sangiovese, Malbec or Merlot grapes.

4 boneless, skinless chicken breast halves
2 tablespoons butter
1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper
1/2 lb. Shitake mushrooms, torn into pieces
1/3 cup Madeira (alcohol wine)
1/2 cup whipping cream

1 cup shredded Swiss cheese

Brown chicken breasts in butter over medium high heat for 5

minutes.

Sprinkle with salt and pepper.

Add Madeira to the chicken in pan then turn chicken over.
Simmer another 5 minutes or until chicken breasts are cooked

through (do not overcook).

Remove to warm platter.

Turn heat to high. Boil liquid mixture down to about 1/4 cup.

Add mushrooms and sauté until mushroom liquids are

evaporated. Add cream. Boil over high heat until sauce is
thickened and reduced.

Return chicken to pan, simmer until meat is rewarmed to serving

temperature. Sprinkle with cheese. Transfer to plates and serve.

Yield: SERVES 4