CHICKEN MADEIRA

Inspired by the famous recipe at The Cheesecake Factory and Cook’s Country

Serves 4
submitted by cooking club

For the chicken:

4 small chicken breasts or 2 large chicken breasts, halved lengthwise

Marinade:

1/3 cup balsamic vinegar

¼ cup canola or olive oil

1 tsp brown sugar

1 clove garlic, minced

black pepper, pinch

Sauce:

1/3 cup balsamic vinegar

½ cup beef broth

1 TBSP brown sugar

black pepper, to taste

12 spears asparagus, cooked until crisp-tender, optional

4- 1 oz. slices mozzarella

Pound chicken or slice larger chicken breasts to about ¼ inch thick. Place chicken in shallow bowl. Combine marinade ingredients and pour over chicken, covering chicken with plastic wrap. Refrigerate for at least 30 minutes, up to several hours.

About 20 minutes before chicken is done marinating, combine sauce ingredients in small saucepan over medium heat and bring to a boil. Reduce heat to low and simmer for about 30 minutes, or until the original volume is reduced by half.

Remove chicken from refrigerator and discard marinade. While sauce is simmering, grill chicken on the grill or heat a large non-stick skillet over medium high heat. Add 1 TBSP butter or canola oil to skillet. Pan cook chicken in hot skillet for 4-5 minutes on each side, or until internal temperature registers 165 degrees.  Remove from heat.

If using asparagus, layer 3 asparagus spears on each piece of chicken and cover with a slice of cheese. Place a cover over the skillet while the pan is still hot to help cheese to melt over the chicken breast and asparagus.

Serve with Roasted Mushrooms (recipe to follow), mashed potatoes, and balsamic reduction sauce.