The Godwulf Manuscript ch. 12

The following recipe was contributed by Jacob Sconyers.  He notes that it is an easy variation on a basic wine sauce and all amounts and times are approximate.

Ingredients:
4 boneless, skinless chicken breasts
2 1/2 cups sweet white wine OR Marsala wine (I suggest trying this with marsala
   wine, because the rest of the ingredients sound like a standard chicken
   marsala.  Parker makes no mention of the wine variety)
1 cup mushrooms, washed and sliced
1/4-1/2 cup heavy whipping cream
4 scallions, thinly sliced (another non-Parker addition, but good for flavor.)
Olive oil
Salt & Pepper

Directions:
Coat the bottom of a large, stainless steel, straight-sided frying pan with olive oil, probably about a
tablespoon. Use only enough to skim coat the pan. Do NOT use a nonstick pan.

Preheat the oiled pan over a medium-high flame (God help you if you have an electric stove, you need
precise temperature control.) until the oil thins and gives off a distinct odor.

Add chicken breasts; they should sizzle upon hitting the pan.

Cook chicken until golden brown on both sides, about 5 minutes. Add salt and pepper according to taste.

Add mushrooms, and scallions if you have chosen to use them. Stir and turn the vegetables often, so they
don't stick to the pan. Turn the chicken several more times, so it will cook evenly.

When the chicken is done (about 10 minutes; a fork should easily penetrate properly cooked chicken),
remove it from the pan and set it aside on a covered plate.

Pour your wine into the pan. The first drops should sizzle and foam, but you will need to turn the flame
up high to bring the full volume to a boil.

When the wine boils, turn the heat down to achieve a "vigorous simmer." As the wine is simmering, deglaze
the pan by scraping it with a steel spatula and stirring to dissolve the chicken residue in the wine.

Continue simmering and stirring until the wine reduces by at least half its original volume, about 3 minutes.

Reduce the heat until the wine barely simmers, then add your cream, stirring constantly and vigorously to
prevent it from scorching.

Return the pan to a "vigorous simmer," stirring constantly. The cream will reduce slightly in only a minute
or two. Test the consistency of your concoction, and if it is sufficiently saucy, remove it from the heat.

Taste test your sauce while it is still hot. If it seems "sharp," or tangy, you can swirl in a small pat
of butter to make it milder.

Serve with rice, as Spenser does, or over angel hair. Put two breasts on each plate, and drizzle sauce over
both the chicken and your side dish of choice.