Sauteed Chicken Uplands

1. 1

   Salt and pepper chicken breasts, which should be at room temperature.

2. 2

   In a large pan, with a lid, melt butter.

3. 3

   As it begins to brown, put in chicken and brown on both sides.

4. 4

   Add rosemary.

5. 5

   Cover; cook on low heat for almost an hour, basting with butter occasionally.

6. 6

   Toss in mushrooms; cook a few minutes. Add brandy and burn off.

7. 7

   Add Madeira and cream.

8. 8

   Simmer for a short time, spooning juice over chicken.

9. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.