Prep 30 mins
Cook 30 mins
Tried and True
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts
- 8 asparagus spears
- 4 slices mozzarella cheese
- 2 tablespoons olive oil
- 2 cups sliced fresh mushrooms
- 3 cups madeira wine
- 2 cups beef stock
- 1 tablespoon butter
- ground black pepper
- in a large skillet over medium heat olive oil.
- Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick.
- Sprinkle each fillet with salt and pepper.
- Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit.
- Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce.
- Don't clean the pan.
- You want all that cooked-on goodness to stay in the skillet to help make the sauce.
- With the heat still on medium, add two tablespoons of oil to the skillet.
- Add the sliced mushrooms and sauté for about two minutes.
- Add the madeira wine, beef stock, butter and pepper.
- 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.
- When the sauce is done it will have thickened and turned a dark brown color.
- As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil.
- Add a little salt to the water.
- Toss the asparagus into the water and boil for 3 to 5 minutes, or until just tender.
- Drop the asparagus in a bowl of ice water.
- Set oven to broil.
- To Prepare the dish: Arrange 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 or until light brown spots begin to appear on the cheese.
- To serve: Arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.
Delicious and oh-so-easily-made! I cut it in half to serve my husband and myself. Also served mashed-in-the-skin red potatoes alongside, with Creme Brulee as dessert. Thanks, Bev!!
This was fabulous. I used Madeira Feist Rainwater and there is no need to experiement further. Next time I might start the madeira wine, beef stock, butter and pepper reduction earlier and then add it to the pan with the mushrooms after they have sauted in the pan goodies, as I thought the 20+ minute rest was not kind to that skinny chicken. We loved this!
This is a clone of the Cheesecake Factory's Recipe and it is OMG so good! I made it tonight and thought I'd died and gone to heaven. I used Paul Masson Madeira Wine - only $5.50 a bottle - inexpensive enough. I made it pretty much just like the recipe except my asparagus came out of a can so I didn't have to boil it (even easier). The combination of the asparagus, mushrooms, mozzerella cheese, and the awesome sauce was sooooo good! I got the Boar's Head low fat mozzerella cheese from the Deli sliced thick (like about 1/4"). I served with mashed potatoes, 5-grain french loaf slices, and a little salad. The only thing, I felt I had to add some corn starch to the last cup of wine to make it more like a gravy, it lightened the color a bit and thickened the gravy perfectly! I also added two packets of sugar to the gravy to tone down the alchohol taste. Definitely company food - Highly recommended to impress!