Chicken Madeira

This is one I'm still toying around with. There are a few suggestions at the bottom that may improve the recipe.

Ingredients:

  • 1 Tbsp olive oil
  • 4 boneless skinless chicken breast fillets
  • 8 asparagus spears
  • 4 mozarella cheese slices
Madeira Sauce:
  • 2 Tbsp olive oil
  • 2 c sliced fresh mushrooms
  • 3 c madeira wine
  • 2 c beef stock
  • 1 Tbsp butter
  1. cover each chicken breast and use a mallet to flatten the chicken to about 1/4 in. thick.
  2. Saute the chicken fillets 4 - 6 min per side, or until chicken has browned just a bit. Remove chicken , but wrap in foil to keep warm.
  3. W/ heat still on medium, add 2 Tbsp of oil skillet. Add sliced mushrooms and saute for about 2 min. Add madeira wine, beef stock, butter, and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 min. Sauce should reduce to about 1/4 of original volume and thicken and turn to a dark brown color.
  4. As sauce simmers, fill medium saucepan half w/ water to prepare asparagus. Add little salt to water. Once water boils, toss asparagus spears and boil for about 3 - 5 min.
  5. Set oven to broil. Prepare baking dish with chicken fillets, crossed each with 2 asparagus spears, then cover with slice of mozarella. Broil 3 - 4 min until light brown spots appear on cheese.
  6. To serve, arrange chicken on dish, then spoon 3 - 4 Tbsp of sauce over chicken.
Suggestions:
  • half sauce
  • add corn starch to help thicken sauce