Chicken Madeira

Updated at: Wed, 16 Aug 2023 20:28:41 GMT

Step 1

in a large skillet over medium heat olive oil.

Step 2

Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick.

Step 3

Sprinkle each fillet with salt and pepper.

Step 4

Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit.

Step 5

Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce.

Step 6

Don't clean the pan.

Step 7

You want all that cooked-on goodness to stay in the skillet to help make the sauce.

Step 8

With the heat still on medium, add two tablespoons of oil to the skillet.

Step 9

Add the sliced mushrooms and sauté for about two minutes.

Step 10

Add the madeira wine, beef stock, butter and pepper.

Step 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.

Step 12

When the sauce is done it will have thickened and turned a dark brown color.

Step 13

As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil.

Step 14

Add a little salt to the water.

Step 15

Toss the asparagus into the water and boil for 3 to 5 minutes, or until just tender.

Step 16

Drop the asparagus in a bowl of ice water.

Step 17

Set oven to broil.

Step 18

To Prepare the dish: Arrange the cooked chicken fillets on a baking pan.

Step 19

Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese.

Step 20

Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.

Step 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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