8 chicken breasts (boneless)
1/2 c. all-purpose flour
1 lb. fresh mushrooms (sliced)
1/2 c. Madeira wine or dry sherry
1 c. chicken bouillon
2 to 3 tbsp. oil

Sauté mushrooms in frying pan with 3 to 4 tablespoons chicken bouillon. Dredge chicken in flour mixed with salt and pepper to taste. Put 2 to 3 tablespoons oil in frying pan - heat. Add dredged chicken.

Brown chicken on both sides. After brown add rest of chicken bouillon and Madeira. Lower heat and simmer 1/2 hour - liquid will thicken. Add sliced mushrooms. Cook another 2 minutes until mushrooms warm. Serve with wild rice and green vegetables.

Serves 8.