One word…delicious! I found this recipe when I was looking for something similar to the Cheesecake Factory’s Chicken Madeira. It’s not quite the same but it is still divine and the price is right! Use a lot of muscle with your meat tenderizer, the thinner the chicken the better.
4 tablespoon olive oil
4 boneless skinless thin chicken breasts
8 asparagus spears
4 slices mozzarella cheese
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper
Heat up olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap, then use a meat tenderizer 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. 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 30-40 minutes or until sauce has reduced 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, steam the asparagus for 5-10 minutes depending on thickness. The asparagus should be slightly tender when done. Set oven to broil. Prepare the dish by arranging 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.
Don’t forget to add love, it makes all the difference!