Ingredients
- 2 Chicken Breasts, halved
- Asparagus, blanched
- 3 T Butter
- 2 T Olive Oil
- 5 oz Mushrooms, sliced
- ½ Onion, diced
- 2 Cloves Garlic, minced
- 1 T Parsley, chopped
- 1½ C Madeira Wine
- 1½ C Beef Broth
- ¼ C Milk
- ¼ C Butter, melted
- Shredded Mozzarella
- Salt & Pepper to Taste
Instructions
- In your pan, heat 2T butter and 1T Oil. Add the mushrooms and cook for about 5 minutes until golden
- Add in the onion and cook for another 3 minutes.
- While that is cooking, blanch your asparagus by add them to boiling water for 3 minutes, removing, and adding into ice water. After a minute remove and set aside
- Add the minced garlic and parsley to your pan, cook for 1 minute and then remove all the veggies to a plate and set aside
- Halve your chicken, season all sides with salt and pepper. Heat the remaining oil and butter. Add the chicken, cook for 5 minutes, flip, remove once cooked through
- Slowly add the the madeira wine and bring to a simmer. Add the beef broth and return to a simmer
- Turn the heat to low. Mix the butter and milk and then add to the sauce, stirring well
- Preheat your oven to low broil
- Place the chicken back in, spoon over the sauce to coat and re-warm the chicken. Top with the mushroom/onion mixture, shredded cheese and asparagus then add to the broiler until melted
- We served with mashed potatoes and poured extra sauce over everything
- Enjoy!!
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