Ingredients

The following ingredients have 4 Servings
  • 1 pound asparagus
  • 1 pound chicken breast (thinly sliced)
  • 1 Tablespoon Italian seasoning
  • salt and pepper
  • 2 Tablespoons olive oil (divided)
  • 1 small onion (diced)
  • 8 Ounces Mushrooms (sliced)
  • 3 cloves garlic (diced)
  • 2 Tablespoons flour
  • 2 cups Madeira wine
  • 1 cup beef broth
  • 1 cup mozzarella cheese (shredded)

Instruction

  • Fill a large skillet with 2 inches of water and bring to a boil. Add the asparagus and blanch for 2-3 minutes. Remove and drain asparagus and put in an ice bath.
  • Sprinkle Italian seasoning, salt and pepper on both sides of the chicken breast. Add olive oil to the skillet and cook the chicken on medium-high heat for 5-6 minutes each side or until golden brown and heated through. Remove the chicken from the skillet and set aside.
  • Add in olive oil, onion, mushrooms, and garlic. Cook for 2-3 minutes or until almost tender. Add the flour to the veggies and stir until coated.
  • Add in the Madeira wine and bring to a boil and simmer until reduced about 5 minutes. Add in the beef broth and simmer until sauce has started to thicken.
  • Add the chicken back to the skillet with the asparagus. Top with cheese and broil in the oven until melted and bubbly. Serve over mashed potatoes if desired.