Chicken Marinella

• 2 large chicken breasts
• 1 -2 tablespoon olive oil
• 2 cups white mushrooms
• 1 cup asparagus
• 1 red pepper
• 1 cup madeira wine
• 2 tablespoons butter
• 1 large egg
• 1 cup Fontina cheese, shredded
• flour (for dredging)
• salt and pepper

1. Dredge chicken in egg batter and flour. Spray pan with olive oil spray or use regular olive oil. Saute and brown chicken one side at a time.
2. After both sides are browned add 2 cups of sliced white mushrooms and saute for 2 to 3 minutes. Add 1 sliced (into strips) red pepper. Add 1 cup of asparagus and salt and pepper.
3. Next deglaze contents with 1 cup of Madeira wine. Reduce heat and add 1 to 2 tablespoons of butter.
4. Remove pan from flame and add one cup of shredded Fontina Cheese.
5. Final place pan in a 450-degree oven and bake for 3 to 5 minutes.

chicken breasts, olive oil, white mushrooms, asparagus, red pepper, madeira wine, butter, egg, fontina cheese, flour, salt

Taken from www.food.com/recipe/chicken-marinella-324927 (may not work)