CHICKEN MADEIRA

Ingredients

• 2 tablespoons olive oil
• salt
• freshly ground black pepper
• 2 large chicken breasts, halved lengthwise
• 2 tablespoons butter
• 10 ounces cremini mushrooms, sliced ​​
• 1 pound asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1 cup Madeira wine
• 1 cup low-sodium beef broth
• 1 tablespoon cornstarch
• 1 cup grated mozzarella cheese
• 1 tablespoon chopped fresh parsley

Instructions

Preheat the oven to 400 degrees.
Heat 1 tablespoon olive oil in a large heatproof skillet over medium heat. Add the chicken and cook until browned on both sides. Place the chicken on a plate and cover to keep it warm.Heat 1 tablespoon of olive oil and melt the butter in a pan over medium heat. Add the mushrooms and cook for about 5 minutes. Add the asparagus and cook for another 3-5 minutes until crisp and tender.
Reduce the heat to a minimum and add the garlic. Cook for 1 minute while stirring.Place vegetables on a plate.
Increase heat to medium-low. Add the wine to the pan and cook gently until reduced by half (about 5 minutes). Stir together beef broth and cornstarch. Whisk the beef broth with the Madeira wine and cook, stirring several times, until slightly thickened.Return the chicken to the pan with the sauce. Place the mushrooms and asparagus on and around the chicken. Sprinkle the mozzarella cheese over the chicken.
Bake for 4-6 minutes or until cheese is melted. Be very careful when removing the pan from the oven as the handle will be very hot.Use an oven mitt and remember that the handle will stay hot for a while.

Notes

Madeira wine is fortified wine, i.e. fermented wine to which a spirit, usually brandy, has been added. It is available in a variation from dry to sweet. For this particular recipe we need a dry medium.
If Madeira wine is difficult to find, Marsala, dry sherry or dry port are suitable substitutes.While you can blanch the asparagus for 2-3 minutes, I find it much easier and less time consuming to sauté it with the mushrooms. Chicken
is done when it reaches an internal temperature of 165 degrees. An instant-read meat thermometer is a lifesaver in the kitchen.
Low moisture mozzarella works best for this recipe. It is usually sold as a large piece in plastic packaging and is not suspended in water.Fresh mozzarella has too much moisture and doesn’t melt well. Not ideal for this recipe.

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