I discovered this dish many years ago and made it for my wife’s birthday.  Now, many years later, it’s a gift that keeps on giving.  She loves the dish and often asks me to recreate it and not just on birthdays.  With its delicious creamy base, I’d pair this with a Viognier, Sauvignon Blanc or a Riesling.  Although not my personal favorite, some might like a good California Chardonnay.

Ingredients

• 6 chicken breasts, boneless but with skin on
• ½ cup salt
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 5 carrots, peeled and cut into ½” chunks
• 1 ½ pounds asparagus, trimmed and peeled (optional)
• 1 tablespoon butter
• 1 cup chicken broth
• ½ cup heavy cream
• ¾ cup Madeira wine
• Salt and pepper

Directions

1. Brine chicken breasts in 1 gallon water with ½ cup salt for at least one hour. Remove and rinse breasts.
2. Preheat over to 325°F.
3. Sprinkle chicken with salt and pepper.
4. Heat oil and butter in a skillet over medium-high heat.
5. Add chicken to brown lightly on all sides, about 10 minutes. Transfer to an ovenproof platter and cover.  Cook in oven 15 minutes or until done.
6. While chicken is in the oven, add broth to skillet and reduce to about ½ cup on high.
7. Add Madeira wine and reduce remaining liquid to ½ cup.
8. Reduce temperature to medium. Add heavy cream until it simmers.  Simmer on medium to medium low until sauce thickens about 10 minutes.
9. Steam carrots and asparagus until done. Quickly sauté with butter in another saucepan on medium high heat.
10. Place one chicken breast on a plate with some carrots and asparagus. Spoon Madeira cream sauce over the chicken and serve.