Chicken Medeira Copycat Recipe

Heat up 1 Tbsp olive oil in a large skillet over medium heat.

Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4" thick. Sprinkle each fillet with salt and pepper.

Saute the chicken fillets for 4-6 minutes per side or until the chicken has browned just a bit. Remove the chicken from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.

With the heat still on medium, add 2 Tbsp of oil to the skillet. Add the sliced mushrooms and saut for about 2 minutes. Add the wine, broth, butter, and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce reduces to about 1/4 of its original volume. When the sauce is done, it will have thickened and turned a dark born color.

As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3-5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.

Set over to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3-4 minutes or until light brown spots begin to appear on the cheese.

To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 Tbsp of medeira sauce over the chicken.