Ingredients

• 2 large chicken breasts, halved lengthwise and pounded to 1/4" thickness
• 1 lb asparagus, blanched
• salt and pepper
• 4 T butter
• 2 T olive oil
• 16 oz mushrooms, thickly sliced
• 1 small yellow onion, finely diced
• 2 large garlic cloves, minced
• 2 T fresh parsley, finely chopped
• 1 1/2 c white wine vinegar
• 1 1/2 c beef broth
• 1/2 c heavy whipping cream
• 1 c mozzarella cheese, shredded

Instructions

1. Blanch asparagus: remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups of water, bring to a boil and add 1 T salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside).
2. Place a large oven safe, pan over medium/high heat and melt in 2 T butter and 1 T oil. Add sliced mushrooms and cook 5 minutes until soft. Stir in diced onion and cook 3 minutes. Add minced garlic cloves then season with 1/4 t salt, 1/4 t pepper and 2 T parsley. Cook another 2 minutes then remove mixture to a plate and wipe skillet clean with wet paper towel.
3. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4 inch 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.
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.
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.
6. Similar Recipe: Natasha's Kitchen