Heat up 1 tbsp olive oil in a large skillet over medium heat. Cover each
chicken breast with plastic wrap then use a mallet to flatten the chicken
to about ¼" thick. Sprinkle each fillet with salt and pepper.
Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken
has browned just a bit. Remove chicken fillets from the pan and wrap them
together in foil to keep the fillets warm while you make the sauce. Don't
clean the pan. You want all that cooked-on goodness to stay in the skillet
to help make the sauce.
With the heat still on medium, add two tbsp of oil to the skillet. Add the
sliced mushrooms and sauté for about two minutes. Add the madeira wine, beef
stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer
for about 20 minutes or until sauce has reduce to about ¼ of its original
volume. When the sauce is done it will have thickened and turned a dark brown
color.
As the sauce is simmering, bring a medium saucepan filled about halfway
with water to a boil. Add a little salt to the water. Toss the asparagus into
the water and boil for 3 to 5 minutes, depending on the thickness of your
asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking.
The asparagus should be slightly tender when done, not mushy.
Set oven to broil. Prepare the dish by arranging the cooked chicken fillets
on a baking pan. Cross two asparagus spears over each fillet, then cover each
with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or
until light brown spots begin to appear on the cheese.
To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tbsp
of madeira sauce over the chicken.
