Ingredients

• boneless skinless chicken breasts- 2 lbs (about 4 trimmed breasts), pounded thin
• mushrooms, sliced- 8 oz
• onion, white- 1, peeled and minced
• Madeira wine- ½ cup
• beef broth- 1 15oz. can or 1 ½ cup
• asparagus spears- 1 15oz. can (or fresh- 1 lb)
• deli sliced mozzarella cheese- ½ lb
• long grain rice- 1 cup
STAPLES
• olive oil- 2 tablespoons
• salt
• coarse black pepper
• butter- 4 tbspns
• flour- 4 tbspns (*For Gluten-Free version, use 1 tablespoon corn starch mixed with 1/4 cup water instead of flour)

Instructions

Chicken
1. Heat olive oil in large heated or non-stick skillet over medium-high heat
2. Season both sides of chicken breasts with salt & pepper and sauté in skillet until just cooked thoroughly (do not overcook), approximately 5 minutes each side
3. Heat oven to 400°
4. Transfer chicken breasts to a long baking sheet
5. If using fresh asparagus, blanch in boiling water until just tender
6. Arrange chicken breasts on baking sheet with two asparagus spears on top, and then covered with a slice of mozzarella cheese
7. Bake chicken until cheese is melted, approximately 7 minutes
Sauce
8. In the same skillet used to cook chicken, melt butter over medium-high heat
9. Add mushrooms and minced onion to sauté until tender, approximately 3 minutes
10. Sprinkle mushrooms and onion with flour (or corn starch water) and sauté for another minute
11. Add broth and wine to bring to a boil
12. Once boiling, reduce heat and let simmer until ready to serve
Rice
13. In large saucepan bring 1 cup rice and 2 cups water to a boil
14. Once boiling, cover and reduce heat to low to simmer until all liquid is absorbed, approximately 20 minutes
15. (To cook extra rice for Weekly Meal Plan, use 3 cups rice and 6 cups of water, then store extra cooked rice in airtight container for use later in the week)
16. Serve sauce spooned over rice and chicken