Chicken and Mushrooms

INGREDIENTS

2    tablespoons butter

4    cups sliced Crimini mushrooms (6-8 ounces)

¼   cup Madeira wine, full rich

2    tablespoons olive oil

1    cup chopped white onion

1    cup finely chopped celery

2    chicken breast halves, skinless, boneless

2    teaspoons garlic powder

1    teaspoon yellow mustard seeds

½   cup chicken broth

1    tablespoon dried marjoram

½    cup sour cream

METHOD

Cut the chicken breasts into bite-sized pieces. In a medium to large skillet, melt the butter over medium heat and add the mushrooms. Cook the mushrooms, stirring, until they begin to give up their liquid, about 4 to 5 minutes. Remove to a large bowl and set aside. Pour the Madeira wine over the mushrooms.

Add the olive oil to the same skillet and warm over medium heat. Add the onions and celery and, stirring, cook them until they are tender, about 4 to 5 minutes. Add them to the mushrooms in the large bowl. Add the chicken pieces to the skillet and, stirring, brown them on all sides, about 4 to 5 minutes.

Add the mushrooms and vegetables to the chicken in the skillet and stir to combine. Add the garlic powder, mustard seeds, broth and marjoram, mixing them in. Bring to a bnoil, reduce heat to a simmer, cover and cook for 12 minutes. Remove from the heat and stir in the sour cream. Serve immediately over rice or pasta or by itself.