Wednesday, April 25, 2007

Chicken Madeira

4 boneless skinless chicken breasts
8 asparagus spears
4 slices mozzarella cheese
2 cups mushrooms; 1 cup of button and 1 cup of shitake
3 cups of madeira wine
2 cusp of beef stock
2 1/2 tablespoons of olive oil
1 tablespoon butter

-Heat 1 tablespoon of oil in large pan over medium heat. Pound chicken breasts thin if not thin already. Season chicken with salt and pepper.

-Saute for about 5-6 minutes per side until it browns. Remove chicken and keep warm
add 2 tablespoons of oil to pan, add mushrooms and cook for about two minutes.

-Add the wine, stock, butter and pepper to taste. Scrape any bits that are stuck on the bottom of the pan.

-Bring to a boil then reduce heat and simmer for about 20 minutes to allow it to reduce and thicken.

-Meanwhile boil salted water and cook asparagus for about 5 minutes.

-Arrange chicken in baking pan, place asparagus over chicken and then cover with cheese. Broil until cheese melts and starts bubbling.
Spoon sauce over each chicken breast and serve!