2 boneless chicken breast halves
(with skin)
Salt and pepper
All-purpose flour for dredging
3 to 4 tablespoons clarified butter
(see note)
2 tablespoons minced shallots
1½ cups quartered fresh mushrooms
2 tablespoons Jack Daniel bourbon
6 tablespoons Madeira wine
1 cup whipping cream
4 tablespoons butter
2 teaspoons chopped fresh parsley
Season the chicken breast with salt and pepper to taste. Lightly dredge in flour.
Heat a large skillet over medium-high heat and add clarified butter. Saute the chicken breasts in the clarified butter until lightly browned on both sides. Add the shallots and mushrooms and saute 1 minute.
Add the bourbon and wine and very carefully ignite. When flames have subsided, add the cream and boil until reduced by half. Season to taste with salt and pepper. Whisk in the butter and remove from heat. Place chicken breast and top with sauce. Garnish with parsley.
Note: to make clarified butter, melt butter over low heat. When completely melted, let stand for a few minutes, allowing the milk solids to settle to the bottom. Skim the butterfat from the top and place in a container; this clarified, drawn butter is ready for use. Makes 2 servings.