8 boned chicken breasts
1 tbsp. butter
1 tbsp. virgin olive oil
2 cloves garlic, pressed
3 or 4 onion, sliced
1 c. fresh mushrooms
1/3 c. Maderia wine

Pound breast to a thickness of 1/4 inch. In a wide frying pan over medium high heat melt butter with oil. Pour half of the fat into a second frying pan. Add breasts skin side down. Add garlic, onions, and mushrooms to one of the pans. Saute contents of both pans until chicken is lightly browned (3 to 5 minutes per side) and vegetables are tender.

Add Maderia to pan with vegetables, shaking pan to distribute. Heat and ignite. Serve chicken breasts with sauce poured over. (If necessary, chicken and sauce can be covered and kept warm in a 200 degree oven until served.)

You can serve this with rice and a spinach leaf salad.