Chicken Madeira

ingredients

• 1 pound boneless, skinless chicken breasts (about 2), halved and pounded to 1/4-inch thickness
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons butter, divided
• 8 ounces mushrooms, thinly sliced
• 2 cups Madeira wine
• 1 1/2 cups beef stock
• 8 ounces mozzarella cheese, thinly sliced
• 1 pound asparagus, trimmed

the making of it

1. Season the chicken with salt and pepper. In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the chicken and cook for about 4 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
2. Add the remaining butter to the skillet and add the mushrooms. Cook, stirring frequently, for about 15 minutes, or until the mushrooms are tender. Remove mushrooms from the skillet and set aside.
3. Add the Madeira wine and beef stock to the skillet. Bring to a boil and cook for 5 minutes, stirring. Reduce heat and simmer for about 10 minutes, or until the sauce is reduced by half and thick enough to coat a spoon.
4. Meanwhile, steam the asparagus until crisp-tender.
5. Return the chicken and mushrooms to the skillet and spoon the sauce over the top. Arrange the asparagus on top of the chicken and cover with mozzarella cheese. Cover and cook for 3-5 minutes, or until the cheese is melted.
6. Serve over mashed potatoes.