- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts
- 8 asparagus spears
- 4 slices mozzarella cheese
- 2 tablespoons olive oil
- 2 cups fresh mushrooms, sliced (I used baby bella)
- 3 cups madeira wine
- 2 cups beef stock
- 1 tablespoon butter
- 1/4 cup cornstarch (optional)
- 1/4 teaspoon ground black pepper
Heat 1 Tablespoon olive oil in a large skillet over medium heat.
cover each chicken breast with plastic wrap and using a mallet flatten to about 1/4 inch thick.
Sprinkle with salt and pepper.
Saute chicken for 4 to 6 minutes or until the chicken has browned just a bit.
Remove from pan and keep warm.
Do not clean pan.
Keeping the heat on medium, add two Tablespoons olive oil to the skillet.
Add the sliced mushrooms and saute for about two minutes.
Add the Madeira wine, beef stock, butter and pepper.
Bring the sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has thickened.
The sauce will be done when it has thickened and turned a dark brown in color.
(optional-Make a paste from cornstarch and some of the sauce. Stir into sauce until thickened.).
As the sauce is simmering, bring a medium saucepan filled halfway with water to a boil.
Add a little salt.
Toss the asparagus into the water and boil for 3 to 5 minutes.
Drop the asparagus in a bowl of ice water to halt the cooking.
Set the oven to broil.
Prepare the dish by arranging 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 the fillets for 3 to 4 minutes.
To serve, arrange two chicken breast on each plate, then spoon 3 or 4 tablespoons of Madeira sauce over the chicken on each plate.