CHICKEN MADIERA

4 chicken cutlets, pounded thin
flour for dusting
2 to 3 tbsp. good olive oil
2 tbsp. sweet butter
2 shallots, finely minced
1/3 lb. mushrooms, sliced thin
1/2 cup chicken stock
1//3 cup madiera wine
1 tsp. terragon
salt & pepper (to taste)
1 tsp. butter

Melt butter and olive oil in large skiller. Dredge chichen cutlets in flour and shake off any extra flour. Add chicken to pan and saute on high heat until golden on both sides about 3 minutes. DO NOT OVER COOK. Remove chicken from pan.

Add shallots and mushrooms to pan and saute until mushrooms give to give up their liquid.

With heat still on high, add Madeira and scrape up any brown bits on the bottom of the skillet. Add the chicken stock and reduce the liquid in the pan by half.

When the liquid is reduced add 1 tsp dried tarragon, salt and pepper. Add the final tbsp. of butter and whisk to incorporate into the sauce.

Return chicken to skillet and cover with sauce and serve.

Top with some asparagus spears that have been steemed and mozzarella cheese.