4 lg. chicken breasts, skinned, boned and halved
1/2 c. flour
1 tsp. ginger
1 tsp. salt
1/4 tsp. pepper
6 tbsp. clarified butter
2 green onions, minced
1 c. mushrooms, sliced
3 tbsp. flour
3/4 c. chicken broth
1/2 c. Madeira wine
3/4 c. light cream
4 tbsp. minced candied ginger

Pound breasts to 1/4 inch thickness. Combine flour, ginger, salt, and pepper; coat breasts with mixture. Saute in butter, 2-3 minutes each side, adding onions and mushrooms when turned. Remove to plate and keep warm. Add flour to skillet. Stir over low heat 3 minutes. Blend in broth, Madeira, and cream. Stir until thickened. Mix in 2 tablespoons ginger. Pour sauce over meat and garnish with remaining ginger.