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.

Ingredients:

4 tablespoon olive oil

4 boneless skinless thin chicken breasts

8 asparagus spears

4 slices mozzarella cheese

Madeira Sauce:

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!

Oh my goodness…you’re going to love this one! You’ll find yourself wanting seconds and maybe even thirds! Way to go, Martha Stewart!

Ingredients:

Salt & Pepper

6 Tbsp butter substitute (I prefer Benecol)

1 lb baby bella mushrooms, sliced

1/2 cup flour

3 cups lactose free milk

1 can 14.5oz reduced sodium chicken broth

3/4 cup dry white wine

1.5 cups shredded parmesan cheese

1 lb. linguine, broken in half

1 rotisserie chicken, skin removed, meat shredded

1 package 16oz frozen peas, thawed and drained

1 package cherry tomatoes (optional)

Preheat oven to 400*. Bring a large pot of water to a boil to prepare for linguine. In a large skillet, melt 2 Tbsp butter over high heat. Add mushrooms, salt & pepper. Cook, tossing frequently, until tender and browned, 8-10 minutes. Transfer to a bowl and set aside. In the same pan, melt remaining 4 Tbsp butter over medium heat. Add flour slowly, whisking about 1 minute. Whisking constantly, gradually add milk, broth and wine. Bring to a boil, reduce to a simmer, and add cheese. Season with salt & pepper. Cook pasta 2 minutes less than package instructions. Add sauce, chicken, peas, mushrooms & tomatoes to the drained pasta. Toss well. Pour into baking dish and bake for 30 minutes.

Don’t forget to add love, it makes all the difference!

http://www.marthastewart.com/343648/chicken-tetrazzini

I first learned about spaghetti squash when I was in college and it has been a favorite of mine ever since! Not only is it delicious, but it’s a great alternative to pasta. In season now!

Ingredients:

1 spaghetti squash

2 garlic cloves, minced

1 can 28oz diced tomatoes

1 jar Prego

1/4 cup Parmesan cheese, shredded

Preheat oven to 350*. Cut off the top and bottom of squash. Then, slice in half lengthwise. Remove all seeds. Line baking dish with foil. Place squash, cut side down on baking dish. Use a fork to pierce the squash in several places. Bake for 30-45 minutes, or until a fork can be easily inserted without resistance. While squash is baking, combine the garlic, tomatoes and Prego sauce and heat. When squash is done baking, turn over and use a fork to scrape the inside into spaghetti-like strands. Serve on a plate and top with sauce and cheese. Serve immediately.

Don’t forget to add love, it makes all the difference!

This is truly one of the best meals I have ever made! Try it, immediately!

Ingredients:

2 1/2 lbs skinless, boneless chicken (breast or tenders)

1 container baby bellas, sliced

3 Tbsp butter

1 Tbsp olive oil

Salt & Pepper

1/2 cup dry white wine (Chardonnay)

1/4 cup heavy cream (optional increase)

To begin, wash the chicken in cool water and pat dry with paper towels. Set a large skillet over high heat. Add 2 Tbsp butter and olive oil. When the pan is very hot, add the chicken and season one side with salt & pepper. Saute for 5-6 minutes, basting with the juices until the underside is browned. Turn chicken over and again season with salt & pepper and baste with juices for 5-6 minutes. In a small pan to the side, saute mushrooms with 1 Tbsp butter. When chicken is done, place on a small plate. Add wine to the skillet to deglaze the pan, scraping the sides and bottom to incorporate all the seasonings. Deglaze until alcohol has burned off. Add cream and mushrooms to the skillet. Boil for a minute or two, until the sauce starts to thicken. Add chicken and baste with sauce. Cover and simmer for 2-3 minutes. I like to put my chicken over mashed potatoes and drizzle a little more sauce over the top.

Don’t forget to add love, it makes all the difference!