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Breast of Chicken Portobello

List of Ingredients




from the Raphael


6 entrée portions

6 6oz.Boneless, skinless chicken breasts. Flour for dredging
2-3 Tbsp. Butter
3 Tbsp. Minced shallot
2 Tbsp. Minced garlic
4-5 each Portobello mushrooms, grilled, stemmed, marinated, roasted and cut into thin strips
1 Cup Madeira wine
1 Cup Balsamic vinegar
4 Cups Good beef or veal stock, or canned beef consomme
3 Tbsp. Butter




Recipe



Method: Heat 2 large skillets over high heat, meanwhile flour the chicken breasts and season well with salt and pepper. Melt the butter in hot skillets and add the chicken. Brown well on the first side, turn, and add the shallot, garlic and portobello mushrooms. Cook for 4 or 5 minutes, or until the second side is browned and deglaze the skillets with the Madeira. Add the jelly, vinegar and stock, and cook until the liquid has reduced to a thick, syrupy consistency. Remove the skillet from the heat, remove chicken from skillet, and stir in the butter. Place the chicken breasts over pasta or rice, and dividing evenly, spoon the sauce over the chicken.