Trim chicken of all fat and pat dry. Season chicken with salt and freshly ground pepper; coat with flour. Set aside. Melt 2 Tablespoons butter in large skillet over medium-high heat. Add mushrooms; sauté until golden, about 5 minutes. Transfer to a bowl. Melt remaining 2 Tablespoons butter in same skillet. Add prepared chicken and sauté until just cooked through, about 4 minutes per side. Transfer to a place; tent with foil and keep warm. Add garlic to same skillet and sauté 1 minute. Add Madeira and bring to a boil, scraping up any browned bits. Add chicken stock, whipping cream and rosemary; boil until slightly thickened, about 5 minutes. Return mushrooms to skillet; stir until heated through, about 1 minute. Slice chicken on diagonal; arrange on plates. Spoon sauce over and serve. Yield: 4 servings. |