Heat olive oil in skillet. Flatten chicken with mallet and season with salt and pepper. Saute about 4-6 on each side. Remove chicken and keep warm but keep juices in pan.

Add two tablespoons olive oil to pan and heat. Add mushrooms and saute for two min. Add maderia, beef broth, butter and pepper. Bring to boil and then simmer for 20 minutes until sauce reduces to about one quater and is dark brown.

While sauce is simmering, bring pot with water to boil. Add some salt and then the asparagus and cook for 3-5 min. Drain and blanch with cold water.

Set oven to broil. Place chicken in baking dish and cross with two asparagus spears. Cover with the mozzarella slices. Broil for 3-4 minutes or until brown spots appear on cheese.

Place pieces of chicken on serving plate and cover with the sauce.

Per Serving (excluding unknown items): 4083 Calories; 272g Fat (60.6% calories from fat); 367g Protein; 31g Carbohydrate; 4g Dietary Fiber; 1179mg Cholesterol; 5297mg Sodium. Exchanges: 0 Grain(Starch); 51 1/2 Lean Meat; 2 1/2 Vegetable; 25 Fat.