->Madeira 01 <-

Serves 4 2 teaspoons extra-virgin olive oil

4 boneless, skinless chicken breasts,

4 ounces each 1/2 teaspoon salt, divided use

2 garlic cloves, pressed or minced

1/4 cup Madeira wine

2/3 cup beef stock

3 cups sliced mushrooms

1 tablespoon cornstarch

2/3 cup low-fat (2 percent) milk

1/8 teaspoon white pepper

1 tablespoon chopped chives

1 tablespoon chopped chervil

Heat the olive oil in a large skillet over medium heat. When the

skillet is hot, add the chicken breasts and sprinkle them with 1/4

teaspoon of the salt. Brown the breasts well on both sides. Cover

tightly and turn off the heat. While the chicken is cooking, lightly

spray a medium saucepan with nonstick cooking spray. Add the garlic

and cook over medium heat until soft. Add the Madeira, beef stock

and mushrooms, and bring to a boil. In a small bowl, combine the

cornstarch and milk, and mix until the cornstarch is completely

dissolved. Add it to the stock mixture and cook, stirring constantly,

until thickened. Add the remaining 1/4 teaspoon salt, white pepper,

chives and chervil, and mix well. Pour the sauce over the browned

chicken breasts and simmer for about one minute. To serve, place a

chicken breast on each of 4 plates. Ladle the sauce evenly over the

top of each serving.