1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
4 tablespoons butter divided
2 cups white mushrooms sliced thinly
2 cups madeira wine
2 cups beef broth
1/2 pound asparagus trimmed
4 ounces mozzarella cheese
Parmesan cheese shaved for garnish
Put the chicken between two pieces of saran wrap and lightly flatten using a rolling pin or heavy pot or flat mallet (don't use a spiked side). Season with salt and pepper. Heat two tablespoons of butter in your skillet (that has a lid) on medium-high heat. Cook the chicken on medium heat for 4-5 minutes on each side, until slightly browned and just cooked through. Remove the chicken, add in 2 more tablespoons of butter and add the mushrooms. Cook on medium-high heat for 1-2 minutes before stirring, cook an additional 1-2 minutes. Remove the mushrooms and put with the chicken on another plate. Add in the Madeira wine and beef broth. Bring to a boil, reduce to a simmer and cook for 10-12 minutes. While sauce is reducing boil your asparagus for 3-5 minutes in another pot or microwave on a plate in a single layer with a wet paper towel on top for 4-5 minutes. Add the chicken back into the pan, top with mushrooms and asparagus. Cook an additional 1-2 minutes, cover the chicken with Mozzarella cheese and mushrooms. Cover the pan and let cook for 2-3 minutes or until cheese is melted.