Ingredients
- 1 to 2 boneless skinless chicken breast (pounded thin)
- Montreal chicken seasoning (McCormick, 1 tablespoon)
- 1/2 teaspoon black pepper
- Garlic powder (any amount)
- 1 tablespoon butter
- 2 mozzarella cheese slices
- SAUCE
- 1 cup red wine (Madiera wine)
- 1 can (10 ounce) beef broth (or good quality stock)
- 2 tablespoons butter
- 1 teaspoon onion flakes
- 1 teaspoon dried chives
- Salt and pepper (to taste)
- Sliced fresh mushrooms (as much as you want to use)
- 2 tablespoons all-purpose flour
- ASPARAGUS
- 4 asparagus spears
- 1 teaspoon butter
- 1 to 2 teaspoons oil
- Pinch garlic salt
How to Make
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Step 1: Preheat oven to 400F.
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Step 2: ASPARAGUS: In a small saucepan add 1 teaspoon butter and 1-2 teaspoons oil; add in asparagus, then pinch garlic salt. Cook about 8 minutes. Set aside.
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Step 3: CHICKEN: In a small skillet heat 1 tablespoon butter. Season both side of pounded thin chicken generously on both sides with chicken seasoning, garlic powder and pepper. Add chicken and cook 6-7 minutes (you want a good golden color on each side). Set aside to a plate, cover with foil to seal in juices.
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Step 4: To the same skillet, add in mushrooms (add a little more butter is needed). Stir-fry mushrooms until they release their juice then cook until light browned, around 5 minutes. Add in wine and beef broth, chives and onion flakes, cook down, about 15-20 minutes, taste for seasonings, if sauce is to thin add 2 tablespoons flour mixed with some broth in a bowl, then whisk into sauce to thicken. Add asparagus to chicken.
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Step 5: Top with cheese slices.
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Step 6: Bake in oven for 5 minutes until cheese is melted. Top with sauce. Serve
We hope you enjoy this recipe!
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