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1
Hold stem end of asparagus in one hand and tip in the other.
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2
Bend the tip down until it snaps off.
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3
Discard the stem end.
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4
Cut each spear diagonally into 1-inch pieces.
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5
Transfer asparagus to a small casserole and add water.
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6
Cover and microwave on High power for 2 minutes or until asparagus is bright green and just tender.
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7
Drain.
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8
Trim chicken breasts and lightly pound between two sheets of plastic wrap to an even 1/4-inch thickness.
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9
Season the chicken with salt and pepper and dredge in flour to coat, shaking off excess.
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10
Melt 2 tablespoons butter in a large heavy skillet over medium high heat.
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11
Cook chicken 2 minutes per side to brown lightly.
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12
Remove chicken to a plate.
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13
Add Madeira, chicken broth, lemon juice and capers to the skillet and bring to a simmer, stirring to scrape up any browned bits from the bottom of the pan.
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14
Return chicken to skillet and turn to coat with sauce.
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15
Reduce heat and simmer, uncovered, for 3 to 4 minutes or until chicken it cooked through, turning over once.
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16
Remove chicken to serving plates and boil sauce until slightly reduced and thickened.
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17
Add asparagus and heat through.
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18
Remove from heat and swirl in the lemon zest and 2 tablespoon butter.
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19
Spoon sauce over chicken to serve.
