Easy but looks fancy.
Ingredients
- 4 Chicken breasts Boneless and skinless
- 3 tbsp Oil (olive)
- Salt
- Black pepper
- 2-3 cups Mushrooms (Champinion) or Bella, sliced
- 3 cups Wine (Madeira) or any similar type of Port
- 2 cups Stock (Beef)
- 1 tbsp Butter
- 1/4 cup Cornstarch optional
- 8 Asparagus
Instructions
- Cover each chicken breath with plastic wrap, and flatten them slightly using a mallet.4 Chicken breasts
- In a large and deep pan, on medium heat, warm 1 tbsp of oil.3 tbsp Oil (olive)
- Add the chicken and sprinkle salt and pepper on top. Cook for about 4 minutes on each side to slightly brown. Remove from pan.Salt, Black pepper
- Leave the pan on medium heat and add the rest of the oil.3 tbsp Oil (olive)
- Add sliced mushrooms and cook for about 2-3 minutes.2-3 cups Mushrooms (Champinion)
- Add the butter and melt it in.1 tbsp Butter
- Add the wine and stock and a little more black pepper.3 cups Wine (Madeira), 2 cups Stock (Beef)
- Bring to a boil, then reduce heat and let simmer for about 30-45 minutes until the sauce thickens. Stir occasionally so the bottom would not burn. Be patient. The sauce would turn deep brown and be visibly thick when ready.
- Optional – mix the cornstarch with a little sauce to avoid lamps and add to the pan. This would help the sauce get thicken quicker.1/4 cup Cornstarch
- Cut about 2 cm of the bottom tip of the asparagus spears.8 Asparagus
- When the sauce is ready, turn the heat to very low to keep it warm. Turn oven to broil mode.
- In a deep baking pan, put the chicken in one layer. On top of each breast, put two asparagus spears.4 Chicken breasts, 8 Asparagus
- Broil the chicken for 3-4 minutes until brown.
- To serve: on each plate, serve two breasts with four asparagus spears and pour 3-4 tablespoons of sauce on top.
Notes
Best served with mashed potatoes.