Step by step

Method

11 steps

1. 1

   Stir the chicken broth, beef broth, bouillon, cream if using, Worcestershire sauce, onion powder, and mustard powder in a measuring cup. Bring the mozzarella to room temperature.

2. 2

   Trim the asparagus and cut it in half. Boil it for 3–4 minutes, until bright green and barely tender, then drain and rinse under cold water.

3. 3

   Slice the chicken breasts in half lengthwise, pound the pieces to ½ inch thick, and pat dry. Season with salt and pepper, then rub both sides with the garlic powder mixed with flour.

4. 4

   Heat olive oil in a large skillet over medium-high. Sear the chicken in batches for 4–5 minutes per side, until a golden crust forms and the center is nearly cooked. Move it to a plate.

5. 5

   Turn off the heat. Add the butter and garlic, return the heat to medium, and cook 2 minutes, stirring so the garlic smells fragrant but does not brown.

6. 6

   Pour in the Madeira and scrape up the browned bits. Add the mushrooms and bring to a gentle bubble. Reduce by half, about 13 minutes, until the mushrooms are tender and the sauce smells rich.

7. 7

   Sprinkle in the 3 tablespoons flour a little at a time, whisking until smooth. Cook 2 minutes so the flour loses its raw smell.

8. 8

   Add the broth mixture in small splashes, stirring after each one. Bring it to a boil, then lower to a simmer and reduce for about 13 minutes, until it coats a spoon.

9. 9

   Lower the heat and stir in the Parmesan. Return the chicken and spoon sauce over it.

10. 10

    Arrange the asparagus on top and scatter over the mozzarella. Cover and cook about 5 minutes, until the cheese melts and the chicken reaches 165°F. For an oven finish, bake uncovered at 400°F for about 4 minutes.

11. 11

    Serve with mashed potatoes or crusty bread while the sauce is hot.