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Chicken Madeira
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Lancewood Chicken Madeira

Ingredients

125 g asparagus , cooked in salted water until just soft, refreshed in cold water & drained 
4 chicken breast(s)
salt & freshly ground black pepper  to taste
45 ml butter
30 ml canola oil
1 onion , chopped
400 g brown mushrooms , sliced 
1 garlic clove , crushed
30 ml flour
125 ml Madeira wine , port or dry sherry
250 ml LANCEWOOD Sauce Delight™ Mushroom Sauce
125 ml milk
250 ml LANCEWOOD® Medium Fat Mozzarella
15 ml fresh flat leaf parsley , chopped

Method

Butterfly the chicken breasts by cutting it lengthways to make 8 long pieces.

Place between 2 pieces of cling wrap and flatten with a cake roller to 1 cm thickness. Season to taste with salt and pepper.

Heat the butter and 15 ml of the oil together and fry the chicken in batches until golden on both sides. Set aside.

In the same pan add the remaining oil and fry the onions until golden.

Add the mushrooms and garlic and fry until the mushrooms are golden and have released most of their liquid.

Add the flour and stir for 1 minute. Add the Madeira wine and simmer for 1 minute.

Add the mushroom sauce and 125 ml milk. Stir until the sauce thickens.

Add the parsley. Return the chicken to the pan and coat with sauce.

Preheat the oven to 200°C.

Arrange the asparagus on top. Sprinkle the mozzarella over and bake for 10 – 15 minutes until golden and cheese has melted. Grill for 5 minutes.

Serve with rice or mashed potatoes.

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