6 Park Farms chicken breast halves, skinless and boneless
     1/2 cup flour (for dredging) seasoned with 1/2 tsp salt and 1/4 tsp pepper
     4 tablespoons unsalted butter
     2 tablespoons canola, corn or soybean oil
     1 tablespoon minced shallot, or the whites of scallions
     8 oz. fresh mushrooms, sliced or quartered
     1 tablespoon Bertman Original Ball Park Mustard
     1 cup 3-Islands Madeira wine
     1/4 teaspoon dried tarragon
     1 tablespoon whipping cream (or 1 tbs. cold unsalted butter)
     2 tablespoons minced fresh parsley
     
   Lightly dredge each chicken breast half in the seasoned flour, shaking away any excess. In a sauté pan or skillet large enough to hold all 6 pieces, heat 2 of the tablespoons of unsalted butter along with the 2 tablespoons of vegetable oil over medium high heat. When the oil no longer sizzles and seems about to smoke, place each breast piece, topside down, into the oil. Sauté for 1 minute, then reduce the heat to medium. Sauté for 2 additional minutes, then turn the chicken. Sauté for another 2 minutes on the other side. If the tenderloin filet is attached, it will probably require a minute or two longer. When the chicken pieces are just set, transfer them to a warmed platter and lightly drape with foil to keep them warm, but not tightly fitted enough to cause more cooking.

   Pour any excess fat out of the skillet or sauté pan. Still off the heat, add the remaining 2 tablespoons of unsalted butter. When it has melted, still off the heat, add the minced shallot. There should still be enough heat to very lightly sauté them until transparent.

   Return the skillet or sauté pan over medium heat. Add the mushrooms, stirring constantly. They will immediately absorb all of the liquid in the pan. Continue to sauté the mushrooms for a few minutes until they release their juices. Stir in the mustard and the 3-ISLAND MADEIRA. Raise the heat to high until the mushrooms and the wine are bubbling. Allow this bubbling to continue, evaporating the liquid until the original volume has been reduced by a little over two thirds. Add the 1/4 teaspoon of dried tarragon. Taste the sauce for seasoning and if necessary, adjust to taste with salt and pepper. If there have been any juices leeched out of the chicken breasts, add them to the sauce. Finally, stir in the tablespoon of whipping cream and allow the sauce to boil for another minute or two.

   To serve, spoon the mushroom sauce equally divided, over each breast. Sprinkle with parsley and serve at once, accompanied by a specialty pasta.

Enjoy!

(Recipe Copyright © Tom Johnson)