Ingredients
4chicken breastsboneless skinless, trimmed, 5 oz
½tspkosher salt
¼tspground black pepper
4tbspbutterdivided
2cupswhite mushroomssliced thinly
2cupsmadeira wine
2cupsbeef broth
½lbasparagustrimmed
4ozmozzarella cheese
parmesan cheeseshaved for garnish
Preparation
Place the chicken between two pieces of plastic wrap.
Lightly flatten the covered chicken using a rolling pin, heavy pot or flat mallet.
Remove the wrap, then season the chicken with salt and pepper.
Heat 2 tablespoons of butter in a skillet on medium-high heat.
Cook the chicken on medium heat for 4 to 5 minutes on each side, until slightly browned and just cooked through.
Remove the chicken, then add in 2 more tablespoons of butter, and add the mushrooms.
Cook on medium-high heat for 1 to 2 minutes before stirring, then cook for an additional 1 to 2 minutes.
Remove the mushrooms and chicken. Set aside.
Add in the Madeira wine and beef broth.
Bring to a boil, then reduce to a simmer and cook for 10 to 12 minutes.
Boil the asparagus for 3 to 5 minutes in another pot.
Add the chicken back into the pan, then top with the mushrooms and asparagus.
Cook for an additional 1 to 2 minutes.
Top the chicken with mozzarella cheese.
Cover the pan and let cook for 2 to 3 minutes or until cheese is melted.
Top with grated parmesan cheese, serve, and enjoy!
