Chicken Madeira

1 tbsp - Watkins Grapeseed Oil
4 - Boneless, skinless chicken breast fillets
8 Asparagus Spears
4 - Mozzarella cheese slices

Madeira Sauce:
2 tbsp - Watkins Grapeseed Oil
2 cups - sliced Fresh Mushrooms
3 cups - Madeira Wine
2 Cups - Beef Stock
1 tbsp - Butter
1/4 tsp - Watkins Ground Black Pepper

Place chicken breasts between plastic wrap and pound to ¼ inch thickness; seasonwith salt and pepper. Heat oil in sauté pan; add chicken and sauté 4 to 6 minutes per side, until lightly browned; remove from pan and wrap in foil to keep warm. Prepare Madeira sauce: Using the same pan, over medium heat, add 2tbsp. Grapeseed oil and heat; add mushrooms and sauté for 2 minutes. Add Madeira wine, stock, butter and pepper; bring to boil, reduce heat; simmer about 20 minutes or until sauce has reduced to ¼ of its original volume andis a dark brown color. Meanwhile, bring a half saucepan of water to a boil; add salt; return to boil; add asparagus and boil 3 to 5 minutes. Immediatelytransfer to a bowl of ice water to stop the cooking process. The asparagus should be cooked crisp-tender. Transfer cooked chicken to baking pan; top with mozzarella cheese and broil 3 to 4 minutes or until light brown spots begin to appear on the cheese. To serve, arrange 2 breasts onto each plate, top each with4 asparagus spears and spoon 3 to 4 tablespoons of Madeira sauce over each.

Serves 4