Chicken Breasts With Madeira

• 2 tablespoons olive oil
• 2 boneless skinless chicken breasts, pounded to a 1/4 inch thickness
• salt and pepper, to taste
• 2 tablespoons unsalted butter
• 1 12 cups canned beef gravy
• 2 tablespoons scallions, minced
• 2 tablespoons lemon juice
• 14 cup madeira wine

1. Heat the olive oil in a large, deep skillet.
2. Season chicken breasts to taste with a little salt and pepper.
3. Saute chicken until lightly browned on both sides, but not cooked all the way through yet.
4. Remove chicken with a slotted spoon to a covered dish and keep warm.
5. Melt the butter in the same skillet and add scallions; saute scallions about 5 minutes.
6. Add the brown gravy and the lemon juice and bring to a boil.
7. Add the wine and simmer another 5 minutes.
8. Return the chicken breasts to the pan and simmer, covered, 5 minutes more, or until the chicken is cooked through.
9. Test for seasonings- add more salt and pepper if needed.
10. Set breasts onto two plates and ladle the sauce over them.
11. If you wish for a thicker sauce, simply simmer the sauce a bit longer by itself.

olive oil, chicken breasts, salt, unsalted butter, beef gravy, scallions, lemon juice, madeira wine

Taken from www.food.com/recipe/chicken-breasts-with-madeira-41884 (may not work)