Madeira Sauce

Madeira Sauce

Ingredients:
2 tablespoons olive oil
2 cups sliced mushrooms
3 cups Madeira wine
2 cups beef broth
1 tablespoon butter
¼ teaspoon pepper
4 slices mozzarella cheese

Directions:
Mashed potatoes, for serving
1. Do ahead: Cook the asparagus in salted boiling water for 3 to 5 minutes.
Transfer to a bowl of ice water to stop the cooking. The asparagus should still be
crisp-tender. Set aside and gently reheat when needed.
2. In a large skillet, heat the 1 tablespoon olive oil. Season the chicken breasts
with salt and pepper and sauté for 4 to 6 minutes per side, until cooked through.
Remove and keep warm.
3. In the same skillet, prepare the sauce: Add the 2 tablespoons olive oil and
sauté the mushrooms for about 2 minutes; then add the Madeira, beef broth,
butter, and pepper. Bring the mixture to a boil and lower the heat, simmering for
about 20 minutes, or until the sauce has been reduced to one-quarter of its volume
and is a rich dark brown. Keep the heat low so that the butter does not separate.
4. Preheat the broiler.
5. Put the chicken breasts in a baking pan and top each with a slice of mozzarella.
Broil until the cheese begins to bubble and turns light brown. To serve, plate the
chicken, place 2 asparagus spears on each breast, and pour 3 to 4 tablespoons of
the Madeira sauce over each breast. Serve with mashed potatoes.
Serves 4
AT-HOME COST: $9.50
Madeira is an aged wine from Portugal. For a substitute, try dry sherry or
Marsala.
louisiana chicken pasta
PARMESAN-CRUSTED CHICKEN SERVED OVER BOW-TIE PASTA WITH MUSHROOMS, BELL
PEPPERS, AND ONION IN A SPICY NEW ORLEANS SAUCE.
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