Bite with Belkys: Chicken Madeira

The Chef: Jerome Cormouls

Provence Grill

1001 South Miami Avenue

Miami, FL 33130

Ingredients:

2 tablespoons blended oil (can substitute with vegetable oil)

1 chicken breast, boneless and skinless

1/2 portobella mushroom

3 shitake mushrooms

2 white mushrooms (or can substitute 5 white mushrooms in place of shitake and portobella)

1 shallot

1/3 cup madeira wine (can substitute with port or red wine)

1/2 cup veal stock (can substitute with canned beef or chicken broth)

1/3 cup heavy cream

salt and pepper to taste

Directions:

Split the chicken breast in half, remove the fat, and pound chicken lightly.

Put oil into pan, and allow to get hot.

As oil heats up, slice mushrooms and shallot.

Saute chicken on both sides, add shallots and mushrooms, and heat until vegetables are a little crispy.

Add madeira wine, then veal stock and allow to simmer for a few minutes.

If you want it creamy, add heavy cream.

Add salt and pepper to taste.

Garnish with sprig of rosemary or thyme and serve with roasted potatotes, french green beans or a roasted tomato.