John Myers
Ingredients for 4 servings:
- 4 chicken breast fillets
- 3 tsp olive oil
- 8 stalk(s) asparagus, green
- 8 slices of mozzarella
- 2 cans of mushrooms
- 350 ml Marsala
- 250 ml beef broth
- 1 tsp butter
- ¼ tsp black pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes
Mushrooms and mozzarella
Pound the chicken breast fillets to the desired thickness, if necessary. Grease a pan with 1 teaspoon of olive oil. Lightly sear the chicken breast fillets on each side over medium heat (about 6 minutes per side). Then wrap them in aluminum foil to keep them warm. Add 2 teaspoons of olive oil to the same pan and sear the mushrooms (about 3 minutes). Next, add the wine, butter, pepper, and beef broth. Bring to a boil briefly, then simmer for about 20 minutes (until about 3/4 of the liquid has evaporated). Blanch the green asparagus in boiling water for 5 minutes. It should be tender but still crisp. Preheat the oven to about 220 degrees Celsius. Remove the fillets from the aluminum foil and place them in a baking dish. Cross 2 asparagus spears over them and top with 2-3 slices of mozzarella. Place in the oven (for about 3-4 minutes) until the mozzarella turns light brown.
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