Ingredients
2 tablespoons olive oil
salt
freshly ground black pepper
2 large chicken breasts cut in half lengthwise
2 tablespoons butter
10 ounces cremini mushrooms sliced
1 lb. asparagus trimmed and cut into 2-inch segments
3 cloves garlic minced
1 cup Madeira Wine
1 cup low-sodium beef broth
1 tablespoon cornstarch
1 cup shredded mozzarella cheese
1 tablespoon chopped fresh parsley
Instructions
Preheat oven to 400 degrees.
Heat 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Add the chicken and cook until browned on both sides. Remove the chicken to a plate and cover it to keep it warm.
Heat 1 tablespoon olive oil and melt the butter in the skillet over medium heat. Add the mushrooms and cook for about 5 minutes. Add the asparagus and cook for another 3-5 minutes or just until crisp tender.
Reduce the heat to low and add the garlic. Cook for 1 minute while stirring. Remove the veggies to a plate.
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