Chicken Madeira

Heat the olive oil in a large skillet over medium heat. When the skillet is hot, add the chicken breasts and sprinkle them with 1/4 teaspoon of the salt. Brown the breasts well on both sides. Cover tightly and turn off the heat.

While the chicken is cooking, lightly spray a medium saucepan with nonstick cooking spray. Add the garlic and cook over medium heat until soft. Add the Madeira, beef stock and mushrooms, and bring to a boil.

In a small bowl, combine the cornstarch and milk, and mix until the cornstarch is completely dissolved. Add it to the stock mixture and cook, stirring constantly, until thickened. Add the remaining 1/4 teaspoon salt, white pepper, chives and chervil, and mix well.

Pour the sauce over the browned chicken breasts and simmer for about one minute. To serve, place a chicken breast on each individual plate. Ladle the sauce evenly over the top of each serving.

NOTE: Using this same recipe, you can substitute veal, beef or pork for the chicken with great success.