Prep Your Chicken: First things first, grab those chicken breasts and give them a good sprinkle of Kosher salt and ground black pepper. Make sure they're evenly coated – this is where the flavor starts!

Sear the Chicken: In a large skillet (a good heavy-bottomed one is best!), melt 2 tablespoons of butter over medium-high heat. Once it's shimmering, carefully add your seasoned chicken breasts. Let them get a beautiful golden-brown crust on each side, about 5-7 minutes per side. You want them cooked through. Once they're done, take them out of the skillet and set them aside on a plate. We'll be coming back to them!

Sauté the Mushrooms: Add the remaining 2 tablespoons of butter to that same skillet. Toss in your thinly sliced mushrooms. Cook them, stirring every now and then, until they're nice and soft and have a lovely light brown color. This usually takes about 5-7 minutes.

Build the Sauce: Now for the flavor explosion! Pour in the Madeira wine and the beef broth. Give it a gentle stir and bring it all to a simmer. Let it bubble away for about 10-15 minutes. You'll notice it getting a little thicker as the liquid reduces by about one-third. This concentrates all those amazing flavors!

Add the Asparagus: Toss your trimmed asparagus spears into the simmering sauce. Let them cook for just 3-5 minutes. You want them to be tender-crisp, not mushy. We want that little bit of bite!

Bring it All Together: Gently place your cooked chicken breasts back into the skillet, nestled amongst the mushrooms and asparagus. Now, sprinkle that shredded mozzarella cheese all over the chicken. Pop a lid on the skillet and let it cook for another 2-3 minutes. You're just waiting for that cheese to melt into a glorious, bubbly blanket.

Serve and Enjoy! Spoon the chicken, mushrooms, asparagus, and that luscious sauce onto plates. Finish with a generous sprinkle of shaved Parmesan cheese. Ta-da! Dinner is served!