4 chicken breasts, boneless and skinless
2 shallots, chopped
2 cloves garlic, chopped
1 c. mushrooms, sliced
1/2 c. Madeira
1 bunch chives, chopped
1/2 c. chicken stock
1/2 stick butter
Salt and pepper to taste
Some flour to coat the chicken breast

Season the chicken breast and dust with flour. In a large skillet melt the butter over high heat and cook the chicken breast on one side until lightly browned. Turn over and cook a few more minutes until done. Transfer the chicken to a platter.

In the same skillet, add the shallots and mushrooms. Let cook a few seconds. Add Madeira and chicken stock. Bring to a boil. Slightly thicken with cornstarch and water mixture to desired consistency. Adjust seasoning. Add the chopped chives. Pour the sauce over the chicken breast.