4 pounded boneless chicken breasts, dredged in a mixture of flour, salt, pepper and paprika
Oil and butter
1/2 c. Madeira wine
3/4 c. chicken broth
1 tsp. cornstarch

Fry chicken in oil and butter until done. Remove and keep warm. Drain grease from skillet; add Madeira and boil until reduced to about 2 tablespoons scraping up brown bits; add broth and boil mixture, stirring one minute. Stir in 1 teaspoon cornstarch which has been mixed with 1 teaspoon water and simmer sauce whisking for 1 minute.

Spoon sauce over chicken. Serves 4.