From www.TopSecretRecipes.com I had this wonderful dish with my sister in Florida. Now I can make it at home. I had a hard time getting the sauce to thicken so I added cornstarch. This recipe reflects that. It also makes a LOT of sauce.
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts
- 8 asparagus spears
- 4 slices mozzarella cheese
- 2 tablespoons olive oil
- 2 cups fresh mushrooms, sliced (I used baby bella)
- 3 cups madeira wine
- 2 cups beef stock
- 1 tablespoon butter
- 1⁄4 cup cornstarch (optional)
- 1⁄4 teaspoon ground black pepper
- Heat 1 Tablespoon olive oil in a large skillet over medium heat.
- cover each chicken breast with plastic wrap and using a mallet flatten to about 1/4 inch thick.
- Sprinkle with salt and pepper.
- Saute chicken for 4 to 6 minutes or until the chicken has browned just a bit.
- Remove from pan and keep warm.
- Do not clean pan.
- Keeping the heat on medium, add two Tablespoons olive oil to the skillet.
- Add the sliced mushrooms and saute for about two minutes.
- Add the Madeira wine, beef stock, butter and pepper.
- Bring the sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has thickened.
- The sauce will be done when it has thickened and turned a dark brown in color.
- (optional-Make a paste from cornstarch and some of the sauce. Stir into sauce until thickened.).
- As the sauce is simmering, bring a medium saucepan filled halfway with water to a boil.
- Add a little salt.
- Toss the asparagus into the water and boil for 3 to 5 minutes.
- Drop the asparagus in a bowl of ice water to halt the cooking.
- Set the oven to broil.
- Prepare the dish by arranging 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.
- To serve, arrange two chicken breast on each plate, then spoon 3 or 4 tablespoons of Madeira sauce over the chicken on each plate.