Pechuga apanada

Courtesy of the Mariachi Restaurant, Rehoboth Beach, DE 

4 ounces of Madeira wine
4 ounces of beef stock
2 teaspoons of sugar
9 ounce chicken breasts (thin)

Mix the first three ingredients in a sauce pan.  Bring almost to a boil then cook over medium to medium-high heat, stirring frequently, until the sauce thickens.  Slightly pan-fried the chicken breasts and then finish in the oven for 8 minutes. 

Served over mashed potatoes and garnished with asparagus topped with the sauce and melted Monterrey jack cheese.