Step 1

Place chicken breasts between 2 pieces of Saran Wrap or wax paper and pound until about 1/2 inch thick.

Step 2

Place chicken in a resealable plastic bag. Place bag in a bowl big enough to hold the chicken. Combine marinade ingredients and pour in the bag. Squeeze all the air out of the bag and refrigerate for about 2 hours.

Step 3

About 20 minutes before chicken is done marinating, heat oil in a large skillet. Add mushrooms and sauté for a couple minutes.

Step 4

Add remaining sauce ingredients, bring to a boil, then reduce heat to a simmer, uncovered, for about 30 minutes or until sauce thickens and reduces to about 1/2-1/4 of it's original volume. When it is done, the sauce should be dark brown in color.

Step 5

While the sauce is simmering, place chicken in a lightly greased glass dish and bake at 400 degrees for 15-20 minutes (or until chicken is cooked through). You can also grill the chicken at this point which tastes awesome too!

Step 6

While chicken is baking, sauté the asparagus spears in some butter or oil until crisp-tender.

Step 7

Remove chicken from the oven (or grill) and layer on one slice of provolone cheese, a few asparagus spears, then one slice mozzarella cheese on each piece of chicken.

Step 8

Set the oven to broil and broil for about 3 minutes or until cheese is melted and starts to brown a little.

Step 9

Right before serving, spoon some of the sauce over each piece of chicken. Serve with mashed potatoes.