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Cooked by: Chef / Ethnicity: Italian cuisine / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Difficult / Preparation Time: 30-60 Minutes / Number of Servings: 2 |
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Directions: 1. Cut chicken breats thin, beat up egg and dip chicken breasts in egg.
2. Roll chicken breasts in bread crumbs until coated.
3. Melt butter in cast iron skillet, add chicken and cook until cooked all the way through. About 8 minutes. Cook on low heat to avoid burning coating.
4. Make sauce by simmering the madeira wine in a sauce pan until about 1/2 the volume.
5. Saute mushrooms and add them to the simmering sauce, along with thyme.
6. Cook asparagus.
7. Assemby by putting asparagus over chicken, then topping with cheese until covered. Put them in oven at 350 degrees for about 5 minutes or until cheese is melta. Serve with mashed potatoes and sauce covering the items.
| Ingredients:
1 egg
489/5000 Pound(s) butter
4 43/249 Ounce(s) bread crumbs
16 Ounce(s) mozzarella slices
1/2 mushroom, button
87/2000 Ounce(s) chardonnay wine
1/2 Pound(s) chicken breast
8 Ounce(s) madeira wine
8 Ounce(s) potato, red |
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Mashed Potatoes, Red
1 potato, red
489/5000 Pound(s) butter
87/2000 Ounce(s) salt
87/2000 Ounce(s) chardonnay wine |
Directions:
1. Cut potatoes into even small pieces and boil for about 10 minutes, or until soft, but not moosh.
2. Drain potatoes and add butter, mash the potatoes lightly.
3. Add spices and serve.
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