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1
Heat 1 Tablespoon olive oil in a large skillet over medium heat.
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2
cover each chicken breast with plastic wrap and using a mallet flatten to about 1/4 inch thick.
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3
Sprinkle with salt and pepper.
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4
Saute chicken for 4 to 6 minutes or until the chicken has browned just a bit.
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5
Remove from pan and keep warm.
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6
Do not clean pan.
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7
Keeping the heat on medium, add two Tablespoons olive oil to the skillet.
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8
Add the sliced mushrooms and saute for about two minutes.
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9
Add the Madeira wine, beef stock, butter and pepper.
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10
Bring the sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has thickened.
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11
The sauce will be done when it has thickened and turned a dark brown in color.
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12
(optional-Make a paste from cornstarch and some of the sauce.
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13
Stir into sauce until thickened.
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14
).
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15
As the sauce is simmering, bring a medium saucepan filled halfway with water to a boil.
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16
Add a little salt.
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17
Toss the asparagus into the water and boil for 3 to 5 minutes.
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18
Drop the asparagus in a bowl of ice water to halt the cooking.
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19
Set the oven to broil.
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20
Prepare the dish by arranging the cooked chicken fillets on a baking pan.
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21
Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese.
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22
Broil the fillets for 3 to 4 minutes.
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23
To serve, arrange two chicken breast on each plate, then spoon 3 or 4 tablespoons of Madeira sauce over the chicken on each plate.
