This was one of my most loved Christmas Eve Dinners. It is quite showy and pretty easy to make. I’m not sure where it came from but it has blessed my life! … Not just for holidays!
CHICKEN & ASPARAGUS:
4 boneless chicken breast
8 asparagus shoots
4 slices mozzarella cheese
1 tablespoon olive oil
2 T olive oil
1 T butter
2 c fresh sliced mushrooms
2 c beef stock
3 c Madeira wine
A pinch of fresh ground black pepper
Wrap the chicken breasts in saran or plastic wrap and pound with a meat tenderizer or something heaven until ¼-inch thick. Sprinkle each breast with salt and pepper.
Heat 1 tablespoon olive oil in a frying pan over medium-high heat. Saute flattened chicken breasts for 4 to 6 minutes on each side until they are done and browned a little. Remove the chicken from the pan and wrap it up in foil to keep it warm while making the sauce.
Add olive oil and sliced mushrooms to the pan and saute for around 2 minutes.
Addthe beef stock, Madeira wine, butter, and pepper.
Bring the sauce to a boil then reduce the heat and simmer about 20 minutes until it is reduced to about one half of its original volume. When the sauce is done it is thick and brown.
While the sauce is cooking down, bring a pan of water to boil. Add salt to the water and then blanch the asparagus in the boiling water for 3 to 5 minutes. Transfer the asparagus into a bowl of ice water to stop it from cooking any more
Heat the oven to broil. In a baking dish arrange the chicken and then criss-cross 2 asparagus stems over each piece. Next, place a slice of cheese on top. Broil the chicken breasts with asparagus and cheese until the cheese melts.
Transfer chicken to serving plates. Top with 3-4 T sauce on each piece.
Ann's Angel Food
@Ann Albers, All Rights Reserved - www.VisionsOfHeaven.com