Ingredients

1 pound (2 large) Chicken Breasts, halved lengthwise and pounded to an even ¼ " thickness

1 pound asparagus, blanched*

Salt and Pepper

4 tablespoons Butter, divided

2 tablespoons Olive Oil, divided

16 ounces button mushrooms, thickly sliced

1 small or ½ medium yellow onion, finely diced

2 large garlic cloves, minced

2 tablespoons fresh parsley, finely chopped, plus to garnish

1½ cups Madeira Wine (sweet white wine)*

1½ cups beef stock or broth

½ cup whipping Cream (heavy or regular)

Salt and Pepper to taste

1 cup mozzarella cheese, shredded

Directions

Step 1: To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2–3 minutes then remove from hot water and set aside).

Step 2: Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with ¼ tsp salt and ¼ tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.

Step 3: Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than ¼” thick. Season chicken all over with ½ tsp salt and ¼ tsp black pepper. Place same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.

Step 4: In the same pan, add 1½ cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1½ cups beef broth and boil until ? cup liquid remains or about ¼ of it’s original volume (10 min). Reduce heat to medium, add ½ cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.

Step 5: Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3–4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.