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Directions

• For blanching asparagus: Get rid of tough stems from asparagus by snapping them off. Fill the 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 put aside).
• Put a large pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Put in sliced mushrooms and cook 5 min until soft. Mix 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 pan clean with a wet paper towel.
• Cut 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 cook 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.
• 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 ⅔ cup liquid remains (10 min). Reduce heat to medium, add ½ cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.
• Place chicken to the pan again, 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.