Madeira Chicken

I got this recipe online, and it is worth the effort - super, super good!!

2 large chicken breasts, halved and pounded till 1/4" in thickness
1 lb of asparagus
1/2 cup of butter, divided
2 T olive oil, divided
2 cups sliced mushrooms
small diced onion
2 garlic cloves minced
2 T fresh parsley
1 1/2 cups Madeira wine
1 1/2 cups beef or chicken stock
1/2 cup half and half
salt and pepper
1 cup shredded mozzarella

Blanch asparagus.

In large oven-safe pan over medium/high heat melt 2 T butter and 1 T oil. Add mushrooms and cook till soft. Stir in onion and cook till clear. Add garlic and a little salt and pepper and parsley. Cook about 2 minutes, and then pour into a dish, and wipe skillet clean and put back on heat and add the rest of the butter and oil.

Season breasts with salt and pepper. When the butter in the pan is foaming, add the chicken and saute for 3-4 minutes per side. Remove chicken and put with mushrooms.

In the same pan, add the wine and boil till reduced by half, about 5 minutes. Add broth and boil until 2/3 cup liquid remains (about 1/4 of its original volume). Reduce heat and add cream and simmer until thickened (about 2 minutes). Season with salt and pepper.

Return chicken to the pan, coating it with the sauce. Top with mushrooms, asparagus, and sprinkle with mozzarella. Broil 4-5 minutes till the cheese is melted. Garnish with parsley when done.