Wednesday, January 26, 2011

Chicken Madeira

What's for dinner tonight?  How about something new to try that is easy and delicious?  

Chicken Madeira - Cheesecake Factory Knockoff (serves 2)
1 tablespoon extra virgin olive oil
2 boneless chicken breast
8 asparagus spears
2 slices mozzarella cheese
1 Tbsp olive oil
1 cup fresh sliced mushrooms
1.5 cups Madeira wine (I used dry)
1 cup beef stock
1 Tbsp butter
1/4 tsp ground black pepper
Sprinkle chicken with salt and pepper.
Heat 1 tablespoon olive oil in frying pan over medium-high heat. Saute fillets until done and browned just a bit. Remove from pan and wrap in foil to keep warm while you make the sauce.
In chicken pan add olive oil and sliced mushrooms; saute for about 2 minutes. Add Madeira wine, beef stock, butter, and pepper. Bring to boil then reduce heat simmer 20 minutes until reduce to about 1/2 original volume. When sauce is done it will be thick, and brown.
While sauce is reducing, bring a pan of water to boil. Add salt to water at boil; blanch asparagus (3-5 minutes). Drop asparagus in ice water to halt cooking.
Set oven to broil. In baking dish arrange chicken, cross 2 asparagus stems over each piece of chicken and top with a slice of cheese. Broil until cheese melts.
Put chicken on plate. To serve, top with sauce 3-4 Tbsp on each piece.

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