Basil Madeira Chicken with Portobello Mushrooms

This elegant dish is great for a family dinner but would be equally appropriate for entertaining. The chicken breasts are pan-seared then the sauce is made in the same pan making this dish as easy to prepare as it is delicious.
 
Ingredients
Yield: 4 Servings
boneless chicken breasts, skin and all fat removed
yellow onion sliced julienne
1 lb – portobello mushrooms sliced
1 T – fresh crushed garlic
1 T – whole grain mustard
8 oz – Madeira
2 C – defatted, reduced-sodium chicken stock
2 – tomatoes, seeds removed and diced
1 C – fresh chopped basil leaves
2 T – olive oil

Instructions
Saute the onions until well browned.
Flame with brandy.
Cover with veal stock and red wine.
Cover and braise until soft but not mushy. About 1/2 hour.

Veal Oscar

Ingredients
Yield: 4 Servings
12 – 2 oz portions, sliced and thinly pounded veal loin
16 – Pieces whittled and steamed asparagus
8 oz – King crab meat
4 TBSP – Butter
2 TBSP – Olive Oil
1 – Lemon
8 oz – Béarnaise Sauce
Salt & Pepper
Directions

Instructions

In a heavy medium sauté pan, heat 2 TBSP of the butter with the olive oil.
Quickly brown the veal portions, season with salt and pepper and reserve in a warm place.
Heat the remaining butter and toss the crab meat lightly with the butter, and drizzle with lemon juice.
Steam the asparagus to warm.
Place the asparagus on top of the veal and the crab on top of the asparagus and nap with Béarnaise Sauce.

Tags: Janos and J-Bar