Chicken Breasts In Madeira Sauce

• 4 chicken breasts (deboned and skinned)
• 8 to 12 Tbsp. butter
• 1 c. Madeira wine
• 1 c. beef bouillon (2 cubes in 1 c. water)
• 1 c. heavy cream
• lemon juice
• white pepper
• 2 to 4 c. long grain rice
• approximately 24 mushrooms

1. Pound each breast and generously spread each side with lemon juice.
2. Sprinkle white pepper on each side of the breasts.
3. In large skillet saute breasts over medium heat 3 to 4 minutes per side.
4. Remove from heat and keep warm.
5. Turn heat to high for about 1 minute to deglaze pan.
6. Add bouillon and wine and cook down to syrup consistency.
7. Turn heat to medium to medium-high and add cream.
8. Allow mixture to bubble up and settle down.
9. Serve breasts over rice with sauteed mushrooms and tossed salad.

chicken breasts, butter, madeira wine, beef bouillon, heavy cream, lemon juice, white pepper, long grain rice, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=380773 (may not work)