Chicken Madeira
Ingredients:
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
pepper
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!
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
pepper
-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 warmadd 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!
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