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Ingredients
| chicken breasts: 2 breasts |
| olive oil: 2 Tbl |
| white mushrooms: 2 cups |
| asparagus: 1 cup |
| red bell pepper: 1 pepper |
| Madeira wine: 1 cup |
| salted butter: 2 Tbl |
| eggs: 1 (large) |
| fontina cheese (shredded): 1 cup |
| all-purpose flour (for dredging) |
| salt |
| black pepper |
Chicken Marinella
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
2 serving(s)
Tags
- Dredge chicken in egg batter and flour. Spray pan with olive oil spray or use regular olive oil. Sauté and brown chicken one side at a time.
- After both sides are browned add 2 cups of sliced white mushrooms and sauté for 2 to 3 minutes. Add 1 sliced (into strips) red pepper. Add 1 cup of asparagus and salt and pepper.
- Next deglaze contents with 1 cup of Madeira wine. Reduce heat and add 1 to 2 tablespoons of butter.
- Remove pan from flame and add one cup of shredded Fontina Cheese.
- Final place pan in a 450-degree oven and bake for 3 to 5 minutes.