Start by slicing your chicken breasts in half. This makes them thinner and easier to cook. Place the meat between two pieces of plastic wrap. Use your meat mallet to pound the chicken. Make every piece about half an inch thick. Season the chicken with salt and black pepper. This ensures every bite has a lot of flavor.

Fill a small saucepan with water and salt. Bring the water to a fast boil. Drop the asparagus spears into the boiling water. Cook them for only three to five minutes. They should be tender but still a bit crunchy. Drain the water and set the vegetables aside. This keeps them fresh for the final plate.

Heat your skillet over medium-high heat. Add one tablespoon of butter and olive oil. Place the chicken pieces in the hot pan. Cook them for four minutes on each side. The chicken should look golden brown and pretty. Remove the chicken from the pan for now. Place it on a clean plate nearby.

Add more butter to the same hot skillet. Toss in your sliced mushrooms right away. Cook them until they turn a dark brown. This takes about five to eight minutes. Do not rush this step at all. Dark mushrooms provide the best flavor for the sauce. Stir them often so they do not burn.

Pour the Madeira wine into the skillet now. Use a spoon to scrape the pan bottom. This gets all the tasty bits into the sauce. Add the beef broth to the wine next. Let the liquid simmer on medium heat. The sauce needs to reduce by half its size. This makes the flavor very strong and sweet.

Mix cornstarch with a little bit of cold water. Stir it until there are no lumps left. Pour this mix slowly into your simmering sauce. Use a whisk to stir the sauce quickly. The liquid will start to look thick and glossy. This creates the perfect texture for your dinner.

Put the cooked chicken back into the skillet. Place the asparagus spears on top of the chicken. Sprinkle a lot of mozzarella cheese over everything. Put a lid on the skillet for one minute. The steam will melt the cheese very quickly. The cheese should be bubbly and very white.

Turn off the heat once the cheese melts. Use a spatula to lift each chicken piece. Make sure to get plenty of mushrooms and sauce. Serve this with a side of mashed potatoes. The potatoes taste great with the extra Madeira sauce. Your homemade restaurant meal is now ready to eat.