Low Carb Chicken with Madeira Sauce

Chicken with Madeira Sauce

Yum Yum! I think I just ate an exquisite meal ordered from a classier restaurant. Chicken Breast with asparagus tips smothered with mozzarella cheese and my secret Madeira Sauce and low carb meal at that. When you are eating low carb you need some variety and I think this meal will do the trick. There is a little expense purchasing the wine but I think you will think it is worth it.

Tip: If you don’t have any Madeira Wine you can substitute with Sherry.

Chicken with Madeira Sauce

4 Chicken Breasts
1 tbsp olive oil
8 asparagus spears
4 slices of mozzarella cheese slices or shredded
Sprinkle of Herbamere Spice or salt and pepper

Madeira Sauce

2 tbsp olive oil
2 cups sliced fresh white mushrooms
2 cups Madeira wine
2 cups beef broth
1 tbsp butter
¼ tsp ground pepper

Cover top and bottom each chicken breast with plastic wrap then use a mallet to flatten the chicken to about ¼ inch thick. (The purpose is to be able to add asparagus spears and cheese on top of chicken).
Heat 1 tablespoon olive oil in large skillet, sauté chicken fillets 6 to 8 minutes per side, remove fillets from pan and set aside covered.

Do not clean the pan after cooking the chicken, now we are going to make our Madeira sauce.

In the heated skillet add 2 tbls of olive oil, add sliced mushrooms and sauté for about 5 minutes (I put a lid on to create moisture) remove lid and sauté. Add Madeira wine, beef broth, butter and pepper. Bring to a boil then reduce heat and simmer for approximately 1 hour and 15 minutes. The sauce will reduce to a quarter of the original amount and thicken up and turns a dark brown color.

While sauce is simmering, fill a pot half full of water to boil. Add a little salt the water. Put the asparagus into the boiling water for 3 to 5 minutes, depending on the thickness of asparagus. Remove asparagus and drop in ice water to stop the cooking process. Cook them to slightly tender not mushy.

Turn oven onto broil, arrange the chicken on a cookie sheet, place asparagus on chicken, add a slice of mozzarella .
Put chicken under broiler until cheese melts and turn slightly brown.

To serve, arrange chicken on a platter than spoon Madeira Sauce on each chicken breast.

Yeild: 5.25 net carbs per chicken fillet.