Chicken Madeira with Asparagus and Mushrooms
Description
If you love Chicken Madeira in your favorite restaurant, but don't love the cost, make your own! It is simple and can be ready in just a little over 45 minutes. Serve with mashed potatoes or rice.
Ingredients
1 T. olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears, cleaned and ends trimmed
4 Mozzarella cheese slices
Madeira Sauce:
2 T. olive oil
2 c. sliced fresh mushrooms
3 c. Madeira wine
2 c. beef stock
1 T. butter
¼ t. ground black pepper
Directions
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Over medium heat, heat 1 T. olive oil in a large skillet.
Using a meat mallet, flatten the chicken to about ¼ inch thickness. Sprinkle each chicken fillet with salt and pepper.
Saute chicken 4 - 6 minutes on each side, or until the chicken has browned a little. Remove chicken from the pan and wrap them together in foil to keep warm while making the sauce.
In the same pan with all of the meat drippings, make the sauce. With the heat still on medium, add two T. oil to the skillet. Add the sliced mushrooms and saute for about 2 minutes. Add the wine, stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes, or until sauce is reduced to about ¼ of its original volume. When the sauce is done, it will have thickened and turned a dark brown color.
As the sauce is simmering, bring a medium saucepan filled about halfway with salted water to a boil. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to stop the cooking. The asparagus should be slightly tender when done, but not mushy.
Set oven to broil.
Arrange the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil fillets for 3 - 4 minutes or until light brown spots begin to appear on the cheese.
To serve, arrange 1 or 2 chicken breasts on each plate, then spoon 2 - 4 T. of Madeira sauce over the chicken.