Sauteed Chicken Uplands

• 6 chicken breasts
• good sized piece of butter
• pinch of dried rosemary
• handful of sliced mushrooms
• wine glass heavy Madeira (preferably mild)
• 3 oz. good brandy
• 1 c. heavy cream

1. Salt and pepper chicken breasts, which should be at room temperature.
2. In a large pan, with a lid, melt butter.
3. As it begins to brown, put in chicken and brown on both sides.
4. Add rosemary.
5. Cover; cook on low heat for almost an hour, basting with butter occasionally.
6. Toss in mushrooms; cook a few minutes. Add brandy and burn off.
7. Add Madeira and cream.
8. Simmer for a short time, spooning juice over chicken.
9. Serve very hot with dry rice, a bottle of Good Bordeaux and if the right season, young small green peas cooked for a few minutes on very wet lettuce, a lump of butter, a tiny pinch of thyme, salt and a slight dusting of sugar.

chicken breasts, butter, rosemary, handful, wine glass, brandy, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433916 (may not work)