This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
Butterfly the chicken breasts by cutting it lengthways to make 8 long pieces.
Place between 2 pieces of cling wrap and flatten with a cake roller to 1 cm thickness. Season to taste with salt and pepper.
Heat the butter and 15 ml of the oil together and fry the chicken in batches until golden on both sides. Set aside.
In the same pan add the remaining oil and fry the onions until golden.
Add the mushrooms and garlic and fry until the mushrooms are golden and have released most of their liquid.
Add the flour and stir for 1 minute. Add the Madeira wine and simmer for 1 minute.
Add the mushroom sauce and 125 ml milk. Stir until the sauce thickens.
Add the parsley. Return the chicken to the pan and coat with sauce.
Preheat the oven to 200°C.
Arrange the asparagus on top. Sprinkle the mozzarella over and bake for 10 – 15 minutes until golden and cheese has melted. Grill for 5 minutes.
Serve with rice or mashed potatoes.
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
