Chicken Madeira

Recipe by Bev I Am




  • 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.