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
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.