Chicken Madeira, CC March 2016

• 1 tablespoon olive oil
• 6 boneless skinless chicken breasts
• Bundle of asparagus spears
• 2 garlic cloves minced, or 1 t. garlic powder
• 6 slices mozzarella cheese
• 2 tablespoons olive oil
• 2 cups fresh mushrooms, sliced (I used baby bella)
• 3 cups madeira wine
• 2 cups beef stock
• 1 tablespoon butter
•  cornstarch (optional)
• 1/4 teaspoon ground black pepper

Directions

Heat 1 Tablespoon olive oil in a large skillet over medium heat.

cover each chicken breast with plastic wrap and using a mallet flatten to about 1/4 inch thick.

Sprinkle with salt and pepper.

Saute chicken for 4 to 6 minutes or until the chicken has browned.

Remove from pan and keep warm.

Do not clean pan.

Keeping the heat on medium, add two Tablespoons olive oil to the skillet.

Add the sliced mushrooms and saute for about two minutes.

Add the Madeira wine, beef stock, butter and pepper.

Bring the sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has thickened.

The sauce will be done when it has thickened and turned a dark brown in color.

 (optional-Make a paste from cornstarch and some of the sauce. Stir into sauce until thickened.).

As the sauce is simmering, bring a medium saucepan filled halfway with water to a boil.

Add a little salt.

Toss the asparagus into the water and boil for 3 to 5 minutes.

Drop the asparagus in a bowl of ice water to halt the cooking.

Set the oven to broil.

Prepare the dish by arranging the cooked chicken fillets on a baking pan.

Cross four asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes. To serve, arrange two chicken breast on each plate, then spoon 3 or 4 tablespoons of Madeira sauce over the chicken on each plate. ***I put the chicken over Garlic Mashed Potatoes.

Roasted Garlic Mashed Potatoes, Allrecipes.com

Ingredients

• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered

• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
3. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
4. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.