Cover each chicken breath with plastic wrap, and flatten them slightly using a mallet.
4 Chicken breasts
In a large and deep pan, on medium heat, warm 1 tbsp of oil.
3 tbsp Oil (olive)
Add the chicken and sprinkle salt and pepper on top. Cook for about 4 minutes on each side to slightly brown. Remove from pan.
Salt, Black pepper
Leave the pan on medium heat and add the rest of the oil.
3 tbsp Oil (olive)
Add sliced mushrooms and cook for about 2-3 minutes.
2-3 cups Mushrooms (Champinion)
Add the butter and melt it in.
1 tbsp Butter
Add the wine and stock and a little more black pepper.
3 cups Wine (Madeira), 2 cups Stock (Beef)
Bring to a boil, then reduce heat and let simmer for about 30-45 minutes until the sauce thickens. Stir occasionally so the bottom would not burn. Be patient. The sauce would turn deep brown and be visibly thick when ready.
Optional - mix the cornstarch with a little sauce to avoid lamps and add to the pan. This would help the sauce get thicken quicker.
1/4 cup Cornstarch
Cut about 2 cm of the bottom tip of the asparagus spears.
8 Asparagus
When the sauce is ready, turn the heat to very low to keep it warm. Turn oven to broil mode.
In a deep baking pan, put the chicken in one layer. On top of each breast, put two asparagus spears.
4 Chicken breasts, 8 Asparagus
Broil the chicken for 3-4 minutes until brown.
To serve: on each plate, serve two breasts with four asparagus spears and pour 3-4 tablespoons of sauce on top.