INSTRUCTIONS
1. In a medium bowl, combine the chicken, 1 cup of the Madeira, the oil, basil, parsley, rosemary, thyme, garlic, shallots, and a sprinkling if salt and pepper. Cover with plastic wrap and marinate in the refrigerator at least 6 hours or overnight.
2. Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels.
3. Dredge the chicken in flour and shake off any excess.
4. Melt the butter in a large skillet over medium heat and add the chicken breasts. Cook for 3-4 minutes per side until browned. Add the mushrooms and sautee about 2 minutes until golden. Add the remaining ½ cup of Madeira and the wine to deglaze the pan, loosening any brown bits on the bottom of the pan with a wooden spoon. Cook for 3 minutes, until the sauce reduces slightly.
5. Stir in the demi-glace and bring to a boil over high heat. Reduce the heat and simmer for 3-5 minutes, until reduced and thickened.
6. Serve over linguine or egg noodles.
