A delicious Chicken Madeira dish prepared with chicken breasts, asparagus, and a savory sauce made from sweet white wine, beef broth, and mushrooms, topped with mozzarella cheese.
1: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 tablespoon 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 heavy (oven-safe) pan over medium/high heat and melt in 2 tablespoons butter and 1 tablespoon oil. Add sliced mushrooms and cook for 5 minutes until soft.
3: Stir in diced onion and cook for 3 minutes. Add minced garlic cloves then season with ¼ teaspoon salt and ¼ teaspoon black pepper and 2 tablespoons parsley. Cook another 2 minutes then remove the mixture to a plate and wipe the skillet clean.
4: Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than ¼ inch thick. Season chicken all over with ½ teaspoon salt and ¼ teaspoon black pepper.
5: Place the same pan over medium/high heat and add 2 tablespoons butter and 1 tablespoon oil. When the butter is finished foaming, add chicken breasts and sauté for 3 to 4 minutes per side or until golden and cooked through.
6: 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.
