Sauteed Chicken Uplands - cooking recipe

Ingredients

6 chicken breasts
good sized piece of butter
pinch of dried rosemary
handful of sliced mushrooms
wine glass heavy Madeira (preferably mild)
3 oz. good brandy
1 c. heavy cream

Preparation

Salt and pepper chicken breasts, which should be at room temperature.
In a large pan, with a lid, melt butter.
As it begins to brown, put in chicken and brown on both sides.
Add rosemary.
Cover; cook on low heat for almost an hour, basting with butter occasionally.
Toss in mushrooms; cook a few minutes. Add brandy and burn off.
Add Madeira and cream.
Simmer for a short time, spooning juice over chicken.
Serve very hot with dry rice, a bottle of Good Bordeaux and if the right season, young small green peas cooked for a few minutes on very wet lettuce, a lump of butter, a tiny pinch of thyme, salt and a slight dusting of sugar.