Categories: Chicken, Main Entree

Ingredients

• 1 tablespoon olive oil
• 4 boneless chicken breast
• 8 asparagus spears
• 4 slices mozzarella cheese
• Sauce:
• 2 tablespoons olive oil
• 2 cups fresh sliced mushrooms
• 3 cups Madeira wine
• 2 cups beef stock
• 1 tablespoon butter
• 1/4 teaspoon ground black pepper

Directions

1. Cover chicken breast with plastic wrap; pound to ¼-inch thick.

2. Sprinkle each filet with salt and pepper.

3. Heat 1 tablespoon olive oil in frying pan over medium-high heat.

4. Saute fillets 4-6 minutes per side until done and browned just a bit.

5. Remove from pan and wrap in foil to keep warm while you make the sauce.

6. In chicken pan add olive oil and sliced mushrooms; saute for about 2 minutes.

7. Add Madeira wine, beef stock, butter, and pepper.

8. Bring to boil then reduce heat; simmer 20 minutes until reduced to about ½ original volume. When sauce is done it will be a bit thicker, and brown.

9. While sauce is reducing, bring a pan of water to boil.

10. Add salt to water at boil; blanch asparagus (3-5 minutes). Drop asparagus in ice water to halt cooking.

11. Set oven to broil.

12. In baking dish arrange chicken, cross 2 asparagus stems over each piece of chicken and top with a slice of cheese.

13. Broil until cheese melts.

14. Put chicken on plate.

15. To serve, top with 3-4 tablespoons sauce on each piece.

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