Chicken Aficionado

• 6 chicken breasts, boned and split
• 6 tblsp butter
• salt and pepper to taste
• 1 tblsp minced shallots
• 1/4 lb. Prosciutto ham or Rosemary ham, thinly sliced and slivered
• 1/4 lb. mushrooms, washed and thinly sliced
• 3/4 lb. chicken livers, each cut in quarters
• flour for dusting
• pinch of thyme
• 1 cup Madeira wine
• 1/4 cup butter

1. 1. Pound the chicken breasts between two pieces of waxed paper until about 1/3 inch thick.
2. 2. Melt the butter in two skillets and heat over a moderate heat until foamy. Add the chicken and saute both sides for a few minutes until the flesh turns opaque. Remove the chicken from pan, season lightly with salt and pepper and transfer to a warm plate.
3. 3. Increase heat to high, adding more butter to pans if necessary, and add the shallots, Prosciutto and mushrooms. Dust the chicken livers with flour and add to pan with salt, pepper and thyme. Saute until the chicken livers are nicely browned, shaking the pan to prevent sticking.
4. 4. Pour 1/2 cup Madeira into each pan and deglaze, scarping with a wooden spatula to dissolve congealed meat juices.
5. 5. Transfer the Prosciutto, mushrooms and chicken livers to the chicken platter with a slotted spoon.
6. 6. Combine the juices in one pan and boil until thick and syrupy - approximately 1/2 cup should remain. Swirl in the remaining butter and pour sauce over the chicken. Serve at once.

chicken breasts, butter, salt, shallots, ham, mushrooms, chicken livers, flour, thyme, madeira wine, butter

Taken from www.epicurious.com/recipes/member/views/chicken-aficionado-50054320 (may not work)