Heathly Version Of Chicken Madeira - cooking recipe

Ingredients

1 tablespoon olive oil
4 boneless skinless chicken breasts
2 tablespoons olive oil
2 cups fresh mushrooms, sliced (I used baby bella)
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper
1 lb whole grain pasta (uncooked)

Preparation

Heat 1 Tablespoon olive oil in a large skillet over medium heat.
Cover each chicken breast with plastic wrap and using a mallet flatten to about 1/4 inch thick.
Sprinkle with salt and pepper.
Saute chicken for 6 minutes or until the chicken has browned and fully cooked.
Remove from pan and keep warm.
Do not clean pan.
Keeping the heat on medium, add two Tablespoons olive oil to the skillet.
Add the sliced mushrooms and saute for about two minutes.
Add the Madeira wine, beef stock, butter and pepper.
Bring the sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has thickened.
The sauce will be done when it has thickened and turned a dark brown in color.
As the sauce is simmering, bring a a large pot filled halfway with water to a boil.
Cook pasta in a pot.
When pasta is cooked, plate pasta.
Prepare the dish by arranging the cooked chicken fillets ontop of the pasta. Then spoon a couple of tablespoons of Madeira sauce over the chicken on each plate.