The Madeira wine sauce is the star, creating a rich, caramelized flavor that elevates simple chicken breasts into a restaurant-worthy entrée. Combining mushrooms, wine, and beef stock is a good ...

Deglaze with the Madeira and then add the stock. Cook until reduced by half. For the ceps, heat a large griddle pan until hot. Drizzle the oil over the mushrooms and place on the griddle pan.

For the Madeira sauce, heat the butter in a frying ... Allow to rest before serving and carving. For the wild mushrooms, heat a medium frying pan and add the oil, once hot add the mushrooms ...