Blanch Asparagus: Snap off the woody ends of the asparagus. Bring a pot of salted water (6 cups water + 1 tablespoon salt) to a boil. Add asparagus and blanch for 2-3 minutes until bright green and crisp-tender. Drain and set aside.

Sauté Vegetables: Heat 2 tablespoons butter and 1 tablespoon oil in a large heavy skillet over medium-high heat. Add sliced mushrooms and cook for 5 minutes until softened. Stir in diced onion and cook for 3 minutes more. Add minced garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons parsley. Cook for 2 minutes. Remove vegetable mixture to a plate and wipe the skillet clean.

Cook Chicken: Pound chicken breasts between sheets of plastic wrap to an even 1/4-inch thickness. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

• Heat 1 tablespoon butter and 1 tablespoon oil in the same skillet over medium-high heat.
• Add chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through.
• Remove chicken to the plate with the vegetables.

Make Sauce: Add 1 1/2 cups Madeira to the skillet and boil vigorously for 5 minutes, scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until reduced by two-thirds (about 10 minutes). Reduce heat to medium, stir in 1/2 cup cream, and simmer until the sauce thickens (2 minutes). Season with salt and pepper to taste.

Assemble and Finish: Return chicken to the skillet, turning to coat in the sauce. Top with mushrooms, asparagus, and 1 cup of mozzarella cheese. Broil for 3-4 minutes, or until cheese is melted and bubbly. Remove from oven and garnish with fresh parsley.