4 chicken breasts, boneless and skinless
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper
2 cups mushrooms, sliced
1 onion, diced
1 tablespoon minced garlic
1 pould asparagus ends trimmed
2 cups Madeira wine (you can use any sweet wine you have, either red or white)
1 cup beef broth
1/2 cup cream or milk
1 cup mozzerella cheese, grated
- Melt butter and olive oil in a hot skillet. Salt and pepper chicken and saute them in a skillet. Remove the chicken to a paper towel and set aside.
- In the same skillet add the mushrooms, onions, and asparagus. Add more olive oil if needed. Sauté till tender. Remove from skillet.
- In the same skilled, add the wine and chicken broth. Let it cook down for a few minutes.
- Top with mozzarella cheese and let melt. Serve on a bed of mashed potatoes or rice.