Ingredients
1tbspolive oil
1lbchicken breasts,boneless skinless, thin cut variety
½cupmozzarella cheese
salt and pepper,to taste
8ozmushrooms,sliced
1½cupsMadeira wine
1½cupsbeef broth
2tbspbutter
1½tbspcornstarch,dissolved in 2 tbsp of cold water
salt and pepper,to taste
1lbasparagus stalks,trimmed
salt and pepper,to taste
1tbspparsley,chopped
cooking spray
Preparation
Heat the olive oil in a large pan over medium-high heat. Season the chicken breasts on both sides with salt and pepper to taste.
Place the chicken in the pan, then cook for 4 to 5 minutes on each side until golden brown and cooked through. Remove the chicken from the pan, then place on a plate and cover to keep warm.
Add the mushrooms to the pan, then season to taste with salt and pepper. Cook until softened for 4 to 5 minutes.
Add the wine and beef broth to the pan, and simmer for 7 to 9 minutes or until the liquid is reduced by half.
Add the cornstarch, then stir until smooth. Bring the mixture to a boil, then cook for 1 minute or until thickened. Stir in the butter until melted and incorporated into the sauce.
Preheat the broiler.
Place the chicken and asparagus on a sheet pan coated in cooking spray. Season the asparagus with salt and pepper, then sprinkle the cheese over the chicken.
Broil for 3 to 4 minutes or until the cheese is melted and the asparagus is just tender. Remove the pan from the oven.
Place a chicken breast and some asparagus onto each of the 4 plates. Pour the mushroom sauce over each chicken breast.
Serve topped with parsley, and enjoy!
