Chicken Madeira

• 2 whole boneless skinless chicken breasts, and split in half
• salt & freshly ground black pepper
• 1 tablespoon olive oil
• 1 lb thinly sliced mushroom
• 1/2 cup thinly sliced onion
• 2 garlic cloves, minced
• 1/4 cup madeira wine
• 1/4 cup low-fat sour cream
• 1 tablespoon unsalted butter
• 1/2 cup breadcrumbs

1. Preheat the oven to 350u0b0F.
2. Sprinkle both sides of the breasts with salt and pepper. Lightly coat the bottom of a 8 x 8-inch baking dish with vegetable or canola oil. Place the breasts in the dish in one layer.
3. In a medium skillet over medium heat, place 1/2 tablespoon olive oil. Add the mushrooms and saute for 2 to 4 minutes. Remove the mushrooms with a slotted spoon, and distribute evenly over the chicken. Add the remaining oil to the skillet; saute the onion and garlic until transparent, about 4 minutes, and place over mushrooms.
4. Combine the wine and sour cream; pour over the chicken.
5. Discard the oil and wipe the skillet clean with paper towel. Melt the butter in the skillet; add the crumbs and toss to coat. Sprinkle the crumbs over the chicken breasts. Cover the dish with foil, and bake for exactly 1 hour. Serve immediately.

chicken breasts, salt, olive oil, mushroom, onion, garlic, madeira wine, lowfat sour cream, unsalted butter, breadcrumbs

Taken from www.food.com/recipe/chicken-madeira-199106 (may not work)