From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 6 chicken breast halves
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup sliced mushrooms
  • 2 teaspoons butter
  • 1/4 cup beef broth
  • 1/4 cup Madeira
  • 1 cup heavy cream
  • Salt and freshly ground pepper, to taste
  • 1/2 teaspoon fresh lemon juice
  • 2 tablespoons finely chopped parsley, to garnish

In a large skillet, heat butter until slightly browned.  Add chicken and brown lightly, 30 seconds on each side.  Place chicken and drippings in a casserole and cover.  Bake in a 400-degree oven for 6 to 8 minutes until chicken feels springy when touched.  Do not overcook.  Remove chicken to a hot serving dish, cover and keep warm while making sauce.

For sauce:  Saute mushrooms in butter.  Add broth and Madeira to pan juices from chicken.  Simmer until reduced by half.  Add cream and simmer until slightly thickened.  Add salt, pepper, lemon juice and mushrooms.  Heat thoroughly.

To serve, spoon enough sauce over chicken to cover completely and sprinkle with parsley.


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