Place chicken breasts between plastic wrap and pound to 1/4-inchthickness; season with salt and pepper. Heat oil in saute pan; add chicken and saute 4 to 6 minutes perside, until lightly browned; remove from pan and wrap in foil tokeep warm.
Prepare Madeira sauce- Using the same pan, over medium heat, add2 tablespoons oil and heat; add mushrooms and saute for 2 minutes.Add Madeira wine, stock, butter and pepper; bring to boil, reduceheat; simmer about 20 minutes or until sauce has reduced to 1/4 ofits original volume and is a dark brown color.
Meanwhile, bring a half saucepan of water to a boil; add salt;return to boil; add asparagus and boil 3 to 5 minutes. Immediatelytransfer to a bowl of ice water to stop the cooking process. Theasparagus should be cooked crisp-tender.
Transfer cooked chicken to baking pan; top with mozzarellacheese and broil 3 to 4 minutes or until light brown spots begin toappear on the cheese. To serve, arrange 2 breasts on each plate, top each with 4asparagus spears and spoon 3 to 4 tablespoons of Madeira sauce overeach.
Originally Submitted
11/20/2010
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