Ingredients

1 cup chicken broth

½ cup beef broth

½ chicken bouillon cube

1 tablespoon heavy cream (optional)

2 teaspoons Worcestershire sauce

½ teaspoon onion powder

½ teaspoon mustard powder

2 large boneless skinless chicken breasts

Salt and pepper, to taste

1 teaspoon garlic powder

¼ cup flour

1-2 tablespoons olive oil

12 spears asparagus

2 tablespoons butter

3 cloves garlic, minced

1 ½ cups Madeira wine

8 oz. cremini or baby bella mushrooms

3 tablespoons flour

2 tablespoons grated Parmesan cheese

1 cup shredded mozzarella cheese

Instructions

Step 1: Combine chicken broth, beef broth, bouillon cube, heavy cream (if using), Worcestershire sauce, onion powder, and mustard powder in a large measuring cup with a spout. Set aside. Take the mozzarella cheese out to reach room temperature for easier melting. Measure out all other ingredients before starting.

Step 2: Trim and cut asparagus spears in half. Boil in water for 3-4 minutes if they are medium thickness. Drain and rinse under cold water to cool, then set aside.

Step 3: Slice each chicken breast in half lengthwise to create thinner pieces. Cover with plastic wrap and gently pound with a meat mallet to about ½ inch thickness. Pat dry with paper towels.

Step 4: Season both sides of the chicken with salt and pepper. Mix garlic powder with ¼ cup flour, then evenly rub onto both sides of the chicken, pressing into all surfaces.

Step 5: Heat olive oil in a large skillet over medium-high heat. Sear chicken slices for 4-5 minutes per side until golden brown. Remove chicken and set aside.

Step 6: Turn heat off briefly. Add butter and minced garlic, then return heat to medium. Cook garlic for 2 minutes, stirring constantly to prevent burning.

Step 7: Pour in Madeira wine and scrape the bottom and sides of the skillet with a spatula to loosen any browned bits, which adds flavor.

Step 8: Add mushrooms and bring mixture to a gentle simmer. Cook until reduced by half, about 13 minutes. Preheat oven to 400°F if planning to melt cheese in the oven.

Step 9: Gradually sprinkle in 3 tablespoons of flour while whisking to thicken the sauce. Continue stirring and cook for 2 minutes.

Step 10: Slowly add the broth mixture in small splashes, stirring continuously. Bring sauce to a boil then reduce to a simmer. Let it reduce uncovered for another 13 minutes to concentrate flavors.

Step 11: Reduce heat to low, then stir in grated Parmesan cheese.

Step 12: Return chicken to the skillet and spoon sauce over each piece. Arrange asparagus on top. Sprinkle shredded mozzarella cheese evenly over the dish.

Step 13: Cover skillet and heat on medium-low until cheese melts, about 5 minutes. Alternatively, transfer to a 400°F oven and bake for 4 minutes if using an oven-safe skillet.

Step 14: Serve hot, ideally alongside creamy mashed potatoes for a complete meal.

Tips & Variations

For a dairy-free version, omit heavy cream and cheese or substitute with plant-based alternatives.

Use chicken thighs instead of breasts for juicier meat, but adjust cooking time accordingly.

Fresh asparagus can be swapped with green beans or broccolini for variation.

To deepen flavor, allow sauce to simmer longer, but watch carefully to prevent burning.

FAQs

Can I use a different type of wine instead of Madeira?

Yes, dry sherry or Marsala wine can be used as substitutes, though the flavor profile will differ slightly. Avoid sweet wines to keep the savory balance.

Is it necessary to pound the chicken thin?

Pounding the chicken ensures even cooking and tenderness, preventing dry or undercooked spots. It also helps the chicken absorb the flour coating and sauce better.