Source: Cheesecake Factory - Modified
Food Group: Poultry
|1-2 tablespoon(s) Olive Oil|
|4 Boneless skinless chicken breasts|
|8-12 Asparagus spears|
|4 Slices of mozzarella cheese|
|2 tablespoon(s) Olive oil|
|2 cup(s) Fresh sliced mushrooms|
|2 cup(s) Madeira wine (or substitute 1/2 Sherry and 1/2 Marsala if you can't find Madeira)|
|1 cup(s) Beef Broth|
|2 tablespoon(s) Butter|
|1/4 teaspoon(s) Black pepper|
|2 tablespoon(s) Corn starch|
Cover chicken breast with plastic wrap; pound to 1/4-inch thick. (I put the chicken breasts in a giant sealed zip lock instead of plastic to prevent spillage). 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 tent 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, pepper and corn starch. Bring to boil then reduce heat; cover and 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. Add salt to water and boil; blanch asparagus (3-5 minutes). Drop asparagus in ice water to halt cooking.Set oven to broil. In baking dish arrange chicken, cross 2-3 asparagus stems over each piece of chicken and top with a slice of cheese. Broil until cheese melts.To serve, top chicken with 3-4 tablespoons sauce on each piece.
Recommended Side: Mash potatoes are delicious with this dish.
Notes:TIPS + TRICKS: I looked in multiple grocery stores for Madeira cooking wine when in fact I should have been looking in the liquor store for just plain Madeira wine.