Step 1

Slice each chicken breast in half lengthwise. Place them between sheets of plastic wrap and pound gently until they are about 1/4-inch thick. Season both sides with salt and pepper.

Step 2

In a large skillet over medium-high heat, warm 1 tablespoon olive oil and 1 tablespoon butter. Once the butter melts, add the chicken. Cook 3-4 minutes per side or until golden brown and just cooked through. Transfer the chicken to a plate and set aside.

Step 3

Add the remaining olive oil and butter to the same pan. Stir in the sliced mushrooms and diced onion. Cook for about 5 minutes, or until the mushrooms soften and the onions turn translucent. Stir in the minced garlic for the last minute.

Step 4

Pour the Madeira wine into the pan. Use a wooden spoon to scrape up any browned bits. Bring to a vigorous boil and reduce by about half, 5-7 minutes.

Step 5

Stir in the beef broth and simmer until the liquid reduces again, around 8 to 10 minutes. Reduce the heat to low and add the heavy cream. Continue cooking for 2 to 3 minutes or until the sauce thickens slightly. Season with salt and pepper to taste.

Step 6

While the sauce is reducing, fill a medium pot with water and bring it to a boil. Add a pinch of salt and the trimmed asparagus. Cook for 2-3 minutes, just until bright green and crisp-tender, then drain immediately.

Step 7

Return the chicken to the pan, turning each piece to coat well in the sauce. Arrange the asparagus on top of the chicken, and sprinkle with mozzarella cheese.

Step 8

If the skillet is oven-safe, place it under the broiler for 2 to 3 minutes. Or until the cheese is melted and starting to turn golden. If the skillet is not oven-safe, transfer everything to a baking dish and broil.

Step 9

Garnish with chopped fresh parsley if desired. Serve immediately with mashed potatoes, pasta, or crusty bread to soak up the sauce. Enjoy!