Place the asparagus in the pot, then boil it uncovered until it becomes crisp-tender and bright green.
After about 2 to 3 minutes, remove it from the hot water and set them aside.
Melt 2 tablespoons of butter and 1 tablespoon of oil on a large pan over medium or high heat.
Image Credit: Natashas Kitchen via YouTube
Add in the sliced mushrooms and cook them for about 5 minutes until they are soft.
Add in the onion and garlic, then season them with salt, black pepper, and parsley.
Cook them for about 2 minutes, then transfer the mixture to a place.
Season the chicken with salt and pepper on both sides equally.
Remove the chicken breasts and place them on the same plate as the mushrooms.
Pour in the beef broth and let it boil until only 14 of its original volume remains.
Reduce the heat to medium, then add in the whipping cream and let it simmer until it thickens.
Season it with salt and pepper to taste.
Return the chicken to the pan and turn it occasionally to coat both sides.
Top it with the cooked mushrooms and asparagus, then sprinkle the top with mozzarella cheese.
*All these images are credited toNatashas Kitchenvia YouTube.
