This elegant dish is great for a family dinner but would be equally appropriate for entertaining. The chicken breasts are pan-seared then the sauce is made in the same pan making this dish as easy to prepare as it is delicious.
Ingredients
Yield: 4 Servings
boneless chicken breasts, skin and all fat removed
yellow onion sliced julienne
1 lb - portobello mushrooms sliced
1 T - fresh crushed garlic
1 T - whole grain mustard
8 oz - Madeira
2 C - defatted, reduced-sodium chicken stock
2 - tomatoes, seeds removed and diced
1 C - fresh chopped basil leaves
2 T - olive oil
Instructions
Saute the onions until well browned.
Flame with brandy.
Cover with veal stock and red wine.
Cover and braise until soft but not mushy. About 1/2 hour.
