2 large Chicken Breast
Dash of Olive Oil
2 Cups White Mushrooms
1 Red Pepper
1 Cup Asparagus
1 Cup Madeira Wine
2 TBLS Butter
1 Cup Shredded Fontina Cheese
Flour and Egg for dredging
Salt and Pepper

Dredge chicken in egg batter and flour. Spray pan with olive oil spray or use regular olive oil. Sauté and brown chicken one side at a time. After both sides are browned add 2 cups of sliced white mushrooms and sauté for 2 to 3 minutes. Add 1 sliced (into strips) red pepper. Add 1 cup (of about 10 t0 12 stalks) of asparagus and salt and pepper.

Next deglaze contents with 1 cup of Madeira wine. Reduce heat and add 1 to 2 tablespoons of butter.

Remove pan from flame and add one cup of shredded Fontina Cheese.

Final place pan in a 450-degree oven and bake for 3 to 5 minutes.