Chicken With Madeira Sauce

A light chicken dish I made up to used up some leftover champagne and mushrooms. I served it with rice

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  lb chicken breast, cut into pieces
•  nutmeg
•  salt & pepper
• 1⁄2 cup shallot, minced
• 1⁄4 cup parsley, minced
• 1⁄2 cup carrot, thinly sliced
• 1⁄2 cup mushroom, diced
• 2  tablespoons butter
• 1⁄2 cup madeira wine
• 1⁄2 cup  champagne
• 1 1⁄2 cups chicken broth
• 3  tablespoons flour
•  cooking spray

Directions

1. Heat a large, heavy skillet or shallow sauce pan over medium heat.
2. When warm, remove and spray generously with cooking spray.
3. Sprinkle chicken pieces with salt, pepper and nutmeg.
4. Add chicken to pan and brown both sides.
5. Remove chicken, add butter, shallots, carrots, mushrooms, parsley and sautee until softened.
6. Add champagne and the Madeira wine and allow to boil about 2 minutes.
7. Add 1/2 of the stock and return the chicken to the pan.
8. Cover and cook 5 minutes.
9. Stir the flour into the remaining broth until smooth.
10. Add the flour/broth mixture to the pan and allow to cook with the lid off until the liquid reduces about 5 minutes.
11. Serve over rice.