Season the chicken cutlets with salt and pepper, then lightly dredge in flour, shaking off the excess. Warm the olive oil in a large oven-safe skillet over medium-high heat.

Sear the chicken for 3-4 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside on a plate.

In the same skillet, add the sliced mushrooms and sauté until browned and the moisture has evaporated. Add the minced garlic and cook for 1 minute until fragrant.

Pour in the Madeira wine, scraping the bottom of the pan to release the brown bits (fond). Simmer until the wine reduces by half. Add the beef stock and continue to simmer until the sauce thickens into a glossy glaze. Stir in the butter at the very end for richness.

Place the cooked chicken back into the skillet. Top each piece with 4 blanched asparagus spears and a generous handful of the Mozzarella and Fontina cheese blend.

Place the skillet under a broiler for 2-3 minutes until the cheese is bubbly and slightly browned.

Spoon a mound of warm mashed potatoes onto each plate. Place the cheesy chicken and asparagus on top, then generously ladle the mushroom Madeira sauce over everything.