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Instructions
0 In your pan, heat 2T butter and 1T Oil. Add the mushrooms and cook for about 5 minutes until golden 1 Add in the onion and cook for another 3 minutes. 2 While that is cooking, blanch your asparagus by add them to boiling water for 3 minutes, removing, and adding into ice water. After a minute remove and set aside 3 Add the minced garlic and parsley to your pan, cook for 1 minute and then remove all the veggies to a plate and set aside 4 Halve your chicken, season all sides with salt and pepper. Heat the remaining oil and butter. Add the chicken, cook for 5 minutes, flip, remove once cooked through 5 Slowly add the the madeira wine and bring to a simmer. Add the beef broth and return to a simmer 6 Turn the heat to low. Mix the butter and milk and then add to the sauce, stirring well 8 Preheat your oven to low broil 7 Place the chicken back in, spoon over the sauce to coat and re-warm the chicken. Top with the mushroom/onion mixture, shredded cheese and asparagus then add to the broiler until melted 9 We served with mashed potatoes and poured extra sauce over everything 10 Enjoy!!View original recipe