1 T olive oil
1 8 oz. pkg. sliced baby bella mushrooms
1/4 c chopped leeks
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1/2 pieces
1/3 c all purpose flour
1 3/4 t salt, divided
1/2 t ground black pepper
2 c Madeira wine
3/4 c chicken broth
1 lb. asparagus, trimmed and cut into l inch pieces
5 medium potatoes, peeled and chopped
1 c shredded mozzarella cheese
1/4 c butter
1/4 c sour cream
In a large skillet, heat olive oil over medium high heat; add mushrooms and leeks, and cook 6 to 8 minutes, or until tender.
Place chicken in a zip lock plastic bag; add flour, 1/2 teaspoon salt, and pepper. Seal bag, shaking well to coat. Add chicken to skillet; cook 8 to 10 minutes, stirring frequently, or until chicken is lightly browned. Stir in madeira, broth, and asparagus; bring to a boil over medium high heat. Reduce heat, and simmer uncovered, 20 minutes or until sauce is thickened and reduced by half. Stir in 1/4 t salt. Spoon chicken mixture into 4 individual (2 cup) oven safe baking dishes.
In a large saucepan, combine potatoes and water to cover. Bring to a boil over high heat; reduce heat, and simmer, 10 minutes, or until tender. Drain well. Stir in cheese, butter, sour cream, and 1 teaspoon salt. Spread potatoes evenly over chicken mixture.
Preheat oven to 400 degrees. Bake casseroles 20 minutes, or until potatoes are lightly browned. Serve immediately.
Note: This adjusts very well to heart healthy diet.
