Of course it didn't come anywhere near what I had. That's what I get for being a copykat...nah nah nah nah nah! I think Chef Pablo is not giving away anything!
I'm giving you the recipe as I found it....with my changes.
- 2 Tbsp. olive oil
- 4 boneless chicken breast
- Fresh Asparagus spears
- Mozzarella cheese
- 2 cups sliced mushrooms
- 3 cups Madeira wine (One cup is sufficient)
- 2 cups beef stock
- 2 Tbsp. butter
- 1/2 tsp. freshly ground black pepper
Remove from pan and wrap in foil to keep warm while you make the sauce. In the same pan that you sauteed the chicken add 1 tablespoon olive oil and add sliced mushrooms; saute for about 2 minutes. Add Madeira wine, beef stock, butter and pepper. Bring to a boil then reduce heat; simmer 20 minutes until reduced to about 1/2 original volume. When sauce is done it will be thick...............this did not happen. I reduced it an additional 20 minutes and it did not thicken. I added 1 tsp. cornstarch with a little water..A little better. This was a very sweet sauce. The dish I had tasted more like a beefy barbeque sauce. I added the following: 1 tsp. Worcestershire Sauce and 1 tsp. Jack Daniels Spicy Original Barbeque Sauce. This came close to what I had.
While sauce is reducing, bring a pan of water to a boil. Add salt to water; blanch asparagus 3-5 minutes and drop into ice water to stop cooking. Set oven to broil.
In baking dish arrange chicken, cross 2 asparagus stems over each piece of chicken and top with a slice of cheese. Broil until cheese melts. To serve, top with 3-4 Tablespoons sauce.
It's a lovely presentation and very easy to make.