Recipe
1 tablespoon olive oil
4 boneless chicken breast
8 asparagus spears
4 slices mozzarella cheese
Sauce2 tablespoons olive oil
Sauce2 tablespoons olive oil
2 cups fresh sliced mushrooms
3 cups Madeira wine (you have to go to your local liquor store)
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper
Directions
Cover chicken breast with plastic wrap; pound to 1/4-inch thick.
Sprinkle each fillet with salt and pepper.
Heat 1 tablespoon olive oil in frying pan over medium-high heat.
Saute fillets 4-6 minutes per side until done and browned just a bit.
Remove from pan and wrap in foil to keep warm while you make the sauce.
In chicken pan add olive oil and sliced mushrooms; saute for about 2 minutes.
Add Madeira wine, beef stock, butter, and pepper.
Bring to boil then reduce heat; simmer 20 minutes until reduced to about 1/2 original volume. When sauce is done it will be thick, and brown.
While sauce is reducing, bring a pan of water to boil for your asparagus.
Directions
Cover chicken breast with plastic wrap; pound to 1/4-inch thick.
Sprinkle each fillet with salt and pepper.
Heat 1 tablespoon olive oil in frying pan over medium-high heat.
Saute fillets 4-6 minutes per side until done and browned just a bit.
Remove from pan and wrap in foil to keep warm while you make the sauce.
In chicken pan add olive oil and sliced mushrooms; saute for about 2 minutes.
Add Madeira wine, beef stock, butter, and pepper.
Bring to boil then reduce heat; simmer 20 minutes until reduced to about 1/2 original volume. When sauce is done it will be thick, and brown.
While sauce is reducing, bring a pan of water to boil for your asparagus.
Set oven to broil.
In baking dish arrange chicken, cross 2 asparagus stems over each piece of chicken and top with a slice of cheese.
Broil until cheese melts.
Put chicken on plate.
To serve, top with 3-4 tablespoons sauce on each piece. (or just drench it in sauce like i do.)
In baking dish arrange chicken, cross 2 asparagus stems over each piece of chicken and top with a slice of cheese.
Broil until cheese melts.
Put chicken on plate.
To serve, top with 3-4 tablespoons sauce on each piece. (or just drench it in sauce like i do.)
This is one of my favorite dishes from the Cheesecake Factory, so I have tried this same recipe before and it is very good! If you don't feel like trekking to the liquor store, you can substitute marsala cooking wine, available at most grocery stores (I know Target has it). That's what I do. Okay, then it's not technically "chicken madeira," but close enough, right?
ReplyDeleteI tried it with Marsala and while it is good. It's just not the same. :)
ReplyDeletemmmm this looks so good. anthony will have my hide if i don't cook this for him :)
ReplyDelete