Instructions
Step 1: Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear chicken on both sides until golden brown and cooked through (about 5 minutes per side). Remove from skillet and set aside.
Step 2: In the same skillet, melt butter and add mushrooms. Sauté until softened and golden, about 5-6 minutes. Add minced garlic and cook for another minute.
Step 3: Pour in Madeira wine and chicken broth. Stir and bring to a gentle simmer. Let it cook for 8-10 minutes until slightly reduced. If a thicker sauce is desired, stir in the cornstarch slurry and cook until thickened.
Step 4: Return chicken to the skillet, spoon sauce and mushrooms over the top. Sprinkle mozzarella cheese over each piece of chicken.
Step 5: Cover the skillet and reduce heat to low. Let the cheese melt for 2-3 minutes.
Step 6: Meanwhile, blanch asparagus in boiling water for 2-3 minutes until tender-crisp. Drain and add to the skillet with the chicken.
Step 7: Spoon sauce over the chicken and asparagus before serving.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat or in the microwave until heated through. For best results, store the asparagus separately to maintain its texture.
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