| Secret Recipes | | | | that cooked-on goodness to stay in the skillet to help |
| Here's my secret recipe for one of my favorite | | | | make the sauce. |
| places to eat, the Cheesecake Factory. Just about | | | | 3. With the heat still on medium, add two tablespoons |
| everything there is scrumptious but the Chicken | | | | of oil to the skillet. Add the sliced mushrooms and |
| Madeira in particular is wonderful. | | | | sauté for about two minutes. Add the madeira |
| I'm an advocate of entertaining at home. Save your | | | | wine, beef stock, butter and pepper. Bring sauce to a |
| self a lot of money by being your own chef. Surprise | | | | boil, then reduce heat and simmer for about 20 |
| your family and friends with this meal the next time | | | | minutes or until sauce has reduce to about 1/4 of its |
| you have guests. It's quick and simple. | | | | original volume. When the sauce is done it will have |
| Ingredients | | | | thickened and turned a dark brown color. |
| 1 tablespoon olive oil | | | | 4. As the sauce is simmering, bring a medium |
| 4 boneless, skinless chicken breast fillets | | | | saucepan filled about halfway with water to a boil. |
| 8 asparagus spears | | | | Add a little salt to the water. Toss the asparagus into |
| 4 mozzarella cheese slices | | | | the water and boil for 3 to 5 minutes, depending on |
| Madeira Sauce | | | | the thickness of your asparagus spears. Drop the |
| 2 tablespoons olive oil | | | | asparagus in a bowl of ice water to halt the cooking. |
| 2 cups sliced fresh mushrooms | | | | The asparagus should be slightly tender when done, |
| 3 cups madeira wine | | | | not mushy. |
| 2 cups beef stock | | | | 5. Set oven to broil. Prepare the dish by arranging the |
| 1 tablespoon butter | | | | cooked chicken fillets on a baking pan. Cross two |
| 1/4 teaspoon ground black pepper | | | | asparagus spears over each fillet, then cover each |
| Procedure | | | | with a slice of mozzarella cheese. Broil the fillets for 3 |
| 1. Heat up 1 tablespoon olive oil in a large skillet over | | | | to 4 minutes or until light brown spots begin to |
| medium heat. Cover each chicken breast with plastic | | | | appear on the cheese. |
| wrap then use a mallet to flatten the chicken to | | | | 6. To serve, arrange two chicken breasts on each |
| about 1/4-inch thick. Sprinkle each fillet with salt and | | | | plate, then spoon 3 or 4 tablespoons of madeira |
| pepper. | | | | sauce over the chicken on each plate. |
| 2. Sauté the chicken fillets for 4 to 6 minutes | | | | Makes 2 to 4 servings. |
| per side, or until the chicken has browned just a bit. | | | | Better yet, get a full collection of great secret |
| Remove chicken fillets from the pan and wrap them | | | | recipes from your favorite famous restaurants. Go to |
| together in foil to keep the fillets warm while you | | | | Secret Recipes for all your favorites. |
| make the sauce. Don't clean the pan. You want all | | | | |