Description
Tender chicken breasts topped with mushrooms, asparagus, and a rich Madeira wine sauce, all smothered in melted mozzarella cheese.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup sliced cremini mushrooms
- 1 cup sliced asparagus
- 1/2 cup Madeira wine
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Season chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, melt butter and sauté mushrooms and asparagus until tender, about 5 minutes. Remove and set aside.
- Pour Madeira wine into the skillet to deglaze, scraping up any browned bits. Add beef broth and bring to a simmer. Stir in heavy cream and cook until sauce thickens slightly, about 3-4 minutes.
Notes
You can customize the seasonings to taste.