CHICKEN MADEIRA WITH ASPARAGUS AND MUSHROOMS

Chicken Madeira with Asparagus and Mushrooms image

Provided by CHARLIESANGEL800

Yield 4

Number Of Ingredients 12

1/4 cup fine dried bread crumbs
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
4 (5 ounce) skinless, boneless chicken breast halves
1 teaspoon olive oil
2 teaspoons salted butter
6 ounces sliced fresh mushrooms
1/2 cup Madeira wine
1/2 cup water
1 cube chicken bouillon
8 ounces fresh asparagus, trimmed
1/2 cup shredded mozzarella cheese, or to taste (optional)

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.