Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breasts (trimmed (5 ounces))
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons butter (divided)
  • 2 cups white mushrooms (sliced thinly)
  • 2 cups madeira wine
  • 2 cups beef broth
  • 1/2 pound asparagus (trimmed)
  • 4 ounces mozzarella cheese
  • Parmesan cheese (shaved for garnish)

Instruction

  • Put the chicken between two pieces of saran wrap and lightly flatten using a rolling pin or heavy pot or flat mallet (don't use a spiked side).
  • Season with salt and pepper.
  • Heat two tablespoons of butter in your skillet (that has a lid) on medium-high heat.
  • Cook the chicken on medium heat for 4-5 minutes on each side, until slightly browned and just cooked through.
  • Remove the chicken, add in 2 more tablespoons of butter and add the mushrooms.
  • Cook on medium-high heat for 1-2 minutes before stirring, cook an additional 1-2 minutes.
  • Remove the mushrooms and put with the chicken on another plate.
  • Add in the Madeira wine and beef broth.
  • Bring to a boil, reduce to a simmer and cook for 10-12 minutes.
  • While sauce is reducing boil your asparagus for 3-5 minutes in another pot or microwave on a plate in a single layer with a wet paper towel on top for 4-5 minutes.
  • Add the chicken back into the pan, top with mushrooms and asparagus.
  • Cook an additional 1-2 minutes, cover the chicken with Mozzarella cheese and mushrooms.
  • Cover the pan and let cook for 2-3 minutes or until cheese is melted.