Sautéed Boneless Chicken Breasts with Madeira Sauce

Since the main reason for cooking boneless, skinless chicken breasts is speed, it is handy to have an all-purpose sauce to liven them up a little. (You will find more ideas in the Sauces chapter.) The butter in this sauce gives it a silky texture, but it can also be left out. Any sweet wine, such as Marsala or port, can be substituted for the Madeira.