LC Chicken Maderia with Asparagus

A creamy sauce with mushrooms and asparagus for a tender chicken dinner.

Ingredients:

1 lb of chicken (I prefer chicken breast)

1/2 tsp salt

pepper to taste

1/2 tsp Garlic salt

Olive Oil (to saute in)

16 oz of mushrooms, sliced

1 lb of asparagus

4 garlic cloves, minced

1 small onion, finely diced

2 cups of dry drinking sherry (to replace Maderia wine)

2 cups of beef broth or stock

3/4 cup of heavy cream

1 cup of mozzarella cheese

1 to 2 tbsp. chopped parsley

Cooking Instructions:

Brown chicken on both sides in olive oil and cook thoroughly in a cast iron pan (or one that will bake in oven). Set aside chicken after cooked.

Add more olive oil to pan and saute asparagus until lightly browned and then set aside with chicken.

Add more olive oil to pan and saute mushrooms and set mushrooms aside with chicken.

Add more olive oil to pan and then place the minced garlic and onion in pan with salt & pepper to taste. Saute for 3 to 5 minutes until browned.

Add the dry drinking sherry and beef broth or stock to the onion and garlic mixture bringing it to a boil, then reduce heat, slowly add the heavy cream and simmer for 10 to 15 minutes (be sure to stir continuously).

Once the sauce has thickened, add your mushrooms and asparagus to sauce and mix. Place chicken in sauce and top with the mozzarella cheese. Put in oven and broil top until cheese is melted and lightly browned. Remove from oven and sprinkle with the parsley.

Serve and enjoy