Heat a skillet over medium high heat and add 3 tablespoons of butter. Salt and pepper the chicken breasts and place them in the hot pan. Don’t overcrowd the pan, you may need to cook in batches. Cook chicken for about 4 minutes on each side, or until chicken is golden brown and cooked through. Set aside.

Add the remaining butter to the pan along with the sliced mushrooms. Cook over medium high heat, stirring often, until mushrooms are tender and cooked through, approximately 15 minutes. Set aside with chicken.

Add the Madeira wine and beef broth to the same pan, turning up the heat and bringing the mixture to a boil. Boil for about 5 minutes, stirring constantly, and then reduce to a simmer. Keep cooking until mixture of reduced by half and the sauce coats the back of a spoon. Approximately 10 minutes.

While the sauce cooks steam your asparagus until it is crisp tender.

Add the chicken and mushrooms back to the sauce. Top with the steamed asparagus and sliced mozzarella cheese. Place a lid on the pan and continue to cook for 3-5 minutes, or until cheese is melted.

Serve over mashed potatoes.