2 whole chicken breasts (about 1 lb. each), skinned, boned & split
1 tsp. crushed black peppercorns
2 to 3 tbsp. butter
1/2 c. Madeira or sherry
1/2 c. whipping cream
1/4 tsp. crushed dry rosemary

Place chicken between sheets of plastic wrap. With flat mallet pound until 1/4 inch thick. Sprinkle each side with crushed peppercorns. In a wide frying pan melt 2 tablespoons butter. Add chicken breasts, cook turning once until meat is no longer pink. Lift out to a platter and keep warm. Stir Madeira into pan. Add cream and rosemary. Boil until reduced by half. Pour over chicken. 4 servings.