Cooking Instructions:

Begin by slicing the chicken breasts horizontally to create thinner cutlets, then pound them to a uniform thickness of about 1/4 inch. This helps them cook evenly and remain tender.

In a large skillet, heat a mixture of butter and olive oil over medium-high heat. Once hot, add the chicken cutlets and sear them until lightly browned on both sides, approximately 3-4 minutes per side. Remove the chicken from the pan and set aside.

In the same skillet, add the sliced mushrooms and cook until they're browned and have released their moisture. This should take about 5-7 minutes. Next, add chopped onions and minced garlic, sautéing until the onions are translucent.

Pour in the Madeira wine and beef stock, scraping the bottom of the pan to deglaze it. Bring the mixture to a simmer and allow it to reduce for about 10-15 minutes, enhancing the depth of flavor. Chicken Madeira is known for its rich and comforting taste, making it a wonderful dish for family dinners.

If you desire a thicker sauce, mix a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water) and stir it into the sauce until it reaches your desired consistency.

Return the chicken to the pan, nestling it into the sauce. If using, sprinkle mozzarella cheese on top and add fresh asparagus around the chicken. Cover the pan and allow everything to cook together for an additional 5 minutes, or until the asparagus is tender and the cheese is melted.

Serve the Chicken Madeira hot, garnished with fresh parsley for a pop of color and flavor.

For the best results, remember to taste and adjust the seasoning as you go along.

Cooking the sauce for the recommended time will help develop a richer flavor profile, so be patient and enjoy the process.

Don't hesitate to experiment with different herbs or side dishes to make it your own. Happy cooking!