Increase the heat to medium-low. Add the wine to the skillet and gently boil until reduced by half or about 5 minutes. Whisk the beef broth and cornstarch together. Whisk the beef broth mixture into the Madeira wine and cook until slightly thickened, whisking several times.
Return the chicken to the skillet with the sauce. Spoon the mushrooms and asparagus over the top and around the chicken. Sprinkle the mozzarella cheese over the chicken.
Bake for 4-6 minutes or until the cheese is melted. Be very careful removing the skillet from the oven, as the handle will be extremely hot. Use an oven mitt and remember the handle will stay hot for a while.
Notes
Madeira wine is fortified wine, which is wine that has been fermented and a distilled spirit has been added, usually brandy. It is available in a range of dry to sweet. For this particular recipe, we want a medium dry.
If Madeira wine is difficult to find, suitable substitutes are marsala, dry sherry, or dry port.
While you can blanch the asparagus for 2-3 minutes I find much easier and less time consuming to saute it with the mushrooms.
Chicken is cooked through when it reaches an internal temperature of 165 degrees. An instant read meat thermometer is a life saver in the kitchen.
Low-moisture mozzarella works best for this recipe. It is generally sold as one big piece in plastic packaging, and it is not suspended in water. Fresh mozzarella has too much moisture, and it does not do well with melting. It is not ideal for this recipe.
Nutrition
Calories: 427kcal | Carbohydrates: 12g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 472mg | Potassium: 1165mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1340IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 4mg
Course: dinner, main meal chickenCuisine: American, Italian American Prep Time: 10minutes minutesCook Time: 30minutes minutes Servings: 4 Calories: 427kcal Author: Beth Pierce
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