Chicken Madeira
Description
This restaurant style main dish is easy and ready in about 30 minutes. The chicken is made with chicken breasts, asparagus, mushrooms, onion, cheese all in a creamy Madeira wine sauce.
Ingredients
1 lb. fresh asparagus
water
1 lb. chicken breasts, thinly sliced
1 T. Italian seasoning
salt and pepper
2 T. olive oil divided
1 small onion, diced
8 oz. mushrooms, sliced
3 cloves garlic, diced or minced
2 T. flour
2 c. Madeira wine
1 c. Mozzarella cheese, shredded
Directions
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Snap off and discard the woody ends of the asparagus; rinse asparagus; drain; dry with paper towels.
Fill a large oven-proof skillet with 2 inches of water; bring to a boil; add the asparagus; blanch for 2-3 minutes. Remove; drain; place in an ice bath. Dry the skillet.
While the water is heating up, sprinkle Italian seasoning, salt and pepper on both sides of the chicken breasts.
Add olive oil to the same skillet; cook the chicken on medium-high heat for 5-6 minutes on each side or until golden brown and heated through. Remove the chicken from the skillet; set aside on a platter.
Add in olive oil, onion, mushrooms, and garlic; cook for 2-3 minutes or until almost tender. Add the flour; stir until veggies are coated coated.
Turn the oven broiler on.
Add in the Madeira wine and bring to a boil and simmer until reduced about 5 minutes. Add in the beef broth and simmer until sauce has started to thicken.
Transfer the chicken back into the skillet with the asparagus; top with Mozzarella cheese; broil in the oven until melted and bubbly.
Serve with mashed potatoes or egg noodles, if desired.
4 servings.