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boneless skinless chicken breasts
cups beef stock
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.
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