Cover chicken breast with plastic wrap; pound to 1/4-inch thick.
Sprinkle each filet with salt and pepper.
Heat 1 tablespoon olive oil in frying pan over medium-high heat.
Saute fillets 4-6 minutes per side until done and browned just a bit.
Remove from pan and wrap in foil to keep warm while you make the sauce.
In chicken pan add olive oil and sliced mushrooms; saute for about 2 minutes.
Add Madeira wine, beef stock, butter, and pepper.
Bring to boil then reduce heat; simmer 20 minutes until reduced to about 1/2 original volume. When sauce is done it will be thick, and brown.
While sauce is reducing, bring a pan of water to boil.
Add salt to water at boil; blanch asparagus (3-5 minutes). Drop asparagus in ice water to halt cooking.
Set oven to broil.
In baking dish arrange chicken, cross 2 asparagus stems over each piece of chicken and top with a slice of cheese.
Broil until cheese melts.
Put chicken on plate.
To serve, top with 3-4 tablespoons sauce on each piece.