This is quite elaborate to prepare, but believe me it is well worth the effort. Excellent value on the patio outside on a warm spring or summer evening with a glass of something that you fancy.
Ingredients.
2 tblsp balsamic vinegar.
2 tblsp olive oil.
Salt and freshly ground black pepper to taste.
2 chicken escalopes.
50g butter.
¼ cup olive oil.
2 cups fresh mushrooms, sliced
½ cup beef broth.
½ cup dry sherry.
2 tblsp. brown sugar
1 340g can asparagus spears, drained [keep the liquor for something else – very tasty].
¼ cup grated parmesan cheese
¼ cup grated mozzarella cheese
Preparation.
Mix the vinegar, oil, salt and pepper together and combine well. Place the fillets in a sealable plastic bag, pour in the vinegar mixture, squeeze out as much air as possible, seal and leave to marinate for 2 hours.
Method.
Preheat the oven to 220°C. On a medium flame, heat half the butter in a small pan, add the mushrooms and sauté for 3-4 minutes. Add the broth, the sherry, a dash of salt and the sugar, bring to the boil, then reduce heat and simmer, uncovered, for about 10 minutes or until the sauce thickens and reduces to about ½ its original volume.
While the sauce is simmering, heat the rest of the butter in a frying pan over a high flame and brown the fillets on both sides. Reduce the heat to medium, cover and cook until the meat is cooked through.
Place a sheet of baking paper on a baking tray and smear with a little oil. Place the escalopes on it and place the asparagus on them. Spoon the mushrooms over them and top with the grated cheese. Place in the oven and bake for 6-8 minutes, or until the cheese is bubbling and beginning to brown. Add 2 tablespoons of flour to the pan juices, stir through until foaming then add the mushroom liquor. Cook, stirring, until thickened and serve as a gravy. Serve immediately.
Serve with: Roast potatoes and green beans.
Serves: 2.
Poddimok 