Chicken Madeira

1 tablespoon olive oil
4 boneless chicken breast
8 asparagus spears
4 slices mozzarella cheese

Sauce
2 Tbsp olive oil
2 cups fresh sliced mushrooms
3 cups Madeira wine (note: amount is reported as wrong)
2 cups beef stock (note: amount is reported as wrong)
1 Tbsp butter
1/4 tsp ground black pepper

Cover chicken breast with plastic wrap; pound to 1/4-inch thick. Sprinkle each filet with salt and pepper.

Heat 1 tablespoon olive oil in frying pan over medium-high heat. Saute fillets 4-6 minutes per side until done and browned just a bit. Remove from pan and wrap in foil to keep warm while you make the sauce.

In chicken pan add olive oil and sliced mushrooms; saute for about 2 minutes. Add Madeira wine, beef stock, butter, and pepper. Bring to boil then reduce heat simmer 20 minutes until reduce to about 1/2 original volume. When sauce is done it will be thick, and brown.

While sauce is reducing, bring a pan of water to boil. Add salt to water at boil; blanch asparagus (3-5 minutes). Drop asparagus in ice water to halt cooking.

Set oven to broil. In baking dish arrange chicken, cross 2 asparagus stems over each piece of chicken and top with a slice of cheese. Broil until cheese melts.

Put chicken on plate. To serve, top with sauce 3-4 Tbsp on each piece.

Just FYI: The Madeira wine you use makes a big difference. Do not use the grocery store stuff. My personal preference is a Bual or Malmsey for a rich dark taste and color.