Ingredients:

  • 4 small boneless, skinless chicken breasts (approx. 150g each)
  • 1/2 cup All-purpose flour
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Unsalted butter
  • 2 cups Madeira Wine
  • 2 cups Low-sodium beef stock
  • 8 oz Cremini mushrooms, sliced thick
  • 2 medium shallots, minced
  • 2 cloves garlic, grated
  • 1 tbsp Cornstarch
  • 1 tbsp cold water
  • 1 large bunch thin asparagus, woody ends trimmed
  • 1.5 cups Shredded mozzarella cheese
  • 1 tbsp Fresh parsley, chopped

Instructions:

  1. Blanch the trimmed asparagus in boiling salted water for 2 minutes until bright green, then immediately plunge into ice water to preserve the snap.
  2. Place chicken breasts between sheets of plastic wrap and pound to a uniform 1 cm thickness using a meat mallet.
  3. Season chicken with salt and pepper, then dredge lightly in all-purpose flour, shaking off any excess.
  4. Heat olive oil and butter in a large heavy-bottomed skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  5. In the same skillet, sauté sliced mushrooms until browned. Add minced shallots and grated garlic, cooking for 1-2 minutes until fragrant.
  6. Deglaze the pan with Madeira wine and beef stock. Simmer over medium-high heat until the liquid reduces by half and becomes syrupy.
  7. Whisk the cornstarch and water to create a slurry. Stir into the sauce and simmer for 1 minute until thickened and glossy.
  8. Arrange the chicken back in the skillet (or on a baking sheet), top with the blanched asparagus and mozzarella cheese. Broil or cover the pan until the cheese is melted and bubbling.
  9. Pour the Madeira glaze over the chicken and garnish with fresh parsley before serving.