Chicken Breasts In Madeira Sauce - cooking recipe

Ingredients

4 chicken breasts (deboned and skinned)
8 to 12 Tbsp. butter
1 c. Madeira wine
1 c. beef bouillon (2 cubes in 1 c. water)
1 c. heavy cream
lemon juice
white pepper
2 to 4 c. long grain rice
approximately 24 mushrooms

Preparation

Pound each breast and generously spread each side with lemon juice.
Sprinkle white pepper on each side of the breasts.
In large skillet saute breasts over medium heat 3 to 4 minutes per side.
Remove from heat and keep warm.
Turn heat to high for about 1 minute to deglaze pan.
Add bouillon and wine and cook down to syrup consistency.
Turn heat to medium to medium-high and add cream.
Allow mixture to bubble up and settle down.
Serve breasts over rice with sauteed mushrooms and tossed salad.