4 chicken breast, boneless and
2 tablespoon olive oil
2 tablespoon butter
Salt and pepper
2 cups mushrooms, sliced
1 onion, diced
1 tablespoon minced garlic
1 pound asparagus ends trimmed
2 cups Madeira wine, you can use any sweet wine you have around
(red or white)
1 cup beef broth
1/2 cup cream or milk
1 cup mozzerlla cheese, grated
1. Melt butter and olive oil in a hot skillet, salt and pepper
chicken and saute them in the skillet. Remove the chicken to a paper towel and set aside.
2. In same skillet add the mushrooms, onions and asparagus, add
more olive oil if needed. Sauté till tender. Remove from skillet.
3. In same skillet add the wine and chicken broth, let it cook
down for a few minutes and cream. Return the vegetables and chicken back to skillet and cook till all is hot.
4. Top with mozzarella cheese and let melt, Serve on a bed of mashed potaotes or rice.