1 tablespoon Olive Oil
4 Boneless, Skinless Chicken Breast Fillets
8 Asparagus Spears
4 Slices Mozzarella Cheese
Madeira Sauce:
2 tablespoons Olive Oil
2 cups Sliced, Fresh Mushrooms
3 cups Madeira Wine
2 cups Beef Stock
1 tablespoon Butter
1/4 teaspoon Ground Black Pepper
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Heat 1 tablespoon of olive oil in a large skillet over medium heat. Flatten the chicken breast fillets by covering each fillet with plastic wrap and using a mallet to flatten the chicken to approximately 1/4 inch thick. Season each side of the fillet with salt and pepper.
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Sauté the chicken fillets on each side until the chicken has browned a little, about 4 to 6 minutes on each side. Set chicken aside wrapped in foil to keep them warm. Keep the pan of drippings from the chicken to start the Madeira sauce.
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On Medium heat, add 2 tablespoons of oil to the skillet. Add mushrooms and sauté for a couple of minutes. Add Madeira wine, beef stock, butter and pepper and bring sauce to a boil. Reduce heat and simmer for about 20 minutes or until sauce has reduced to about 1/4 of the original volume. The sauce will thicken and turn a dark brown color when it is done. Depending on the temperature of your stove, this may take a little longer.
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In a medium saucepan, fill halfway with water and bring to a boil. Season water with salt and toss asparagus into the water and boil. Keep an eye on this step, you don’t want to over cook your asparagus. Depending on the thickness of your spears, this could take up to 3 to 5 minutes. When finished, drop the asparagus in a bowl of ice water to stop the cooking. The asparagus should be slightly tender when done, not mushy.
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Set your oven to broil. Arrange the cooked chicken breast fillets on a baking pan and cross 2 asparagus spears over each fillet. Top with a slice of mozzarella cheese and broil for 3 to 4 minutes or until the cheese begins to slightly brown.
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Serve by arranging 2 chicken breast fillets on each plate and spoon 3 to 4 tablespoons of Madeira sauce over the chicken.