Ingredients

The following ingredients have 4 Servings
  • 4 chicken breasts (boneless, skinless)
  • 3/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 2 teaspoons brown sugar
  • pepper (to taste)
  • 3 tablespoons butter
  • 2 cups fresh mushrooms (sliced)
  • 1 cup balsamic vinegar
  • 1 cup beef broth
  • 2 tablespoons brown sugar
  • pepper (to taste)
  • 12 asparagus spears
  • 4 slices provolone cheese*
  • 4 slices mozzarella cheese*

Instruction

  • Place chicken breasts between 2 pieces of Saran Wrap or wax paper and pound until about 1/2 inch thick. 
  • Place chicken in a resealable plastic bag. Place bag in a bowl big enough to hold the chicken. Combine marinade ingredients and pour in the bag. Squeeze all the air out of the bag and refrigerate for about 2 hours.
  • About 20 minutes before chicken is done marinating, heat oil in a large skillet. Add mushrooms and sauté for a couple minutes. 
  • Add remaining sauce ingredients, bring to a boil, then reduce heat to a simmer, uncovered, for about 30 minutes or until sauce thickens and reduces to about 1/2-1/4 of it's original volume. When it is done, the sauce should be dark brown in color.
  • While the sauce is simmering, place chicken in a lightly greased glass dish and bake at 400 degrees for 15-20 minutes (or until chicken is cooked through). You can also grill the chicken at this point which tastes awesome too! 
  • While chicken is baking, sauté the asparagus spears in some butter or oil until crisp-tender.
  • Remove chicken from the oven (or grill) and layer on one slice of provolone cheese, a few asparagus spears, then one slice mozzarella cheese on each piece of chicken. 
  • Set the oven to broil and broil for about 3 minutes or until cheese is melted and starts to brown a little. 
  • Right before serving, spoon some of the sauce over each piece of chicken. Serve with mashed potatoes.