Chicken Madeira
Per serving
Tried and True
Ingredients
2 serv.Step-by-step instructions
- 1
in a large skillet over medium heat olive oil.
- 2
Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick.
- 3
Sprinkle each fillet with salt and pepper.
- 4
Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit.
- 5
Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce.
- 6
Don't clean the pan.
- 7
You want all that cooked-on goodness to stay in the skillet to help make the sauce.
- 8
With the heat still on medium, add two tablespoons of oil to the skillet.
- 9
Add the sliced mushrooms and sauté for about two minutes.
- 10
Add the madeira wine, beef stock, butter and pepper.
- 11
Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume.
- 12
When the sauce is done it will have thickened and turned a dark brown color.
- 13
As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil.
- 14
Add a little salt to the water.
- 15
Toss the asparagus into the water and boil for 3 to 5 minutes, or until just tender.
- 16
Drop the asparagus in a bowl of ice water.
- 17
Set oven to broil.
- 18
To Prepare the dish: Arrange the cooked chicken fillets on a baking pan.
- 19
Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese.
- 20
Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.
- 21
To serve: Arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.
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