Best Chicken Asparagus Madeira Recipes

CHICKEN MADEIRA WITH ASPARAGUS AND MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Put bread crumbs, flour, and oregano in a resealable plastic bag and mix well. Add chicken to the bag and shake until evenly coated.
• Heat butter and oil in a heavy frying pan over medium-high heat. Add chicken to the hot pan and brown on each side. Transfer chicken to an oven-proof dish and set aside. Add mushrooms, wine, water, and bouillon cube to drippings in the frying pan. Bring to a boil.
• Meanwhile, place asparagus in a microwave-safe bowl with small amount of water. Cover with plastic wrap. Microwave for 3 minutes. Transfer to the chicken dish and pour any cooking liquid over top.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 30 minutes. You may have to add more wine and water, should there not be enough sauce to be poured on the chicken when serving. Turn on the oven's broiler; sprinkle mozzarella cheese over top of chicken. Broil until browned, about 3 minutes.

CHICKEN & ASPARAGUS MADEIRA

Steps:

• Heat up 1 tbsp olive oil in a large skillet over medium heatbsp Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about ¼" thick. Sprinkle each fillet with salt and pepper.
• Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bitbsp Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the.
• skillet to help make the sauce.
• With the heat still on medium, add two tbsp of oil to the skilletbsp Add the sliced mushrooms and sauté for about two minutes. Add the Madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about ¼ of its original volume. When the sauce is done it will have thickened and turned a dark brown color.
• As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.
• Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.
• To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tbsp of Madeira sauce over the chicken.