Chicken Madeira

prep time:: 20 min
total time:: 1 hr

Serves 4

ingredients

4 boneless, skinless chicken breasts
1/2 cup white flour
3 tbs.olive oil
1/2 lb wild mushrooms (shitake,cremini)
1 lb fresh asparagus
1 large onion, halved and sliced
1 clove garlic
1/2 cup chicken stock
3 tbs. butter
1/4 cup quality madeira wine

directions

Clean and rough chop the mushrooms. Slice the asparagus into 1“ pieces, cutting them on the diagnoal. Pound the chicken breasts between saran wrap to about 1” thick. Lightly dredge the chicken breasts in flour and shake off the excess. Heat the oil in a pan and brown the breasts well on both sides. Remove from pan and add the onions. Fry the onions until clear, add the garlic and wild mushrooms and cook over high heat, stirring often until golden brown. Deglaze the pan with the Madeira, scraping the pan sides to get all the goodness! Add the chicken breasts and the stock, and simmer over medium heat for 5-6 minutes. Add the asparagus and cook for 2 minutes. Remove the chicken, and vegetables from the pan and keep warm. Reduce the sauce over high heat until thick. Season to taste with salt and pepper, then swirl in the butter to velvetize the sauce. Serve immediately with mashed potatoes or over pasta.

Source: Jennifer