1 tablespoon olive oil 4 boneless chicken breast
8 asparagus spears
4 slices mozzarella cheese
Sauce:
2 tbsp olive oil
2 cups fresh sliced mushrooms
3 cups Madeira wine
2 cups beef stock
1 tbsp butter
1/4 tsp ground black pepper
Cover chicken breast with plastic wrap; pound to 1/4 inch thick, sprinkle each filet with salt and pepper.
heat 1 tablespoon olive oil in frying pan over medium high heat. Saute fillets 4-6 minutes per side 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. Ass Madeira wine, beef stock, butter and pepper. Bring to boil then reduce heat simmer 20 minutes. 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 and 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.
To serve top with sauce.
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