Fill a wide pot with about 2 inches of salted water and bring to a boil.
Add trimmed asparagus to the boiling water; cover with a lid and cook until crisp tender, about 4 to 6 minutes, depending on the thickness of the asparagus. Start checking around the 4th minute.
Drain. Transfer asparagus to a large bowl of ice cold water to cool, and drain again. Set aside.
For the Madeira Chicken:
Heat 1 tablespoon olive oil with 2 tablespoons butter in a large oven-safe skillet set over medium-high heat.
Season chicken cutlets with Italian seasoning, sweet paprika, onion powder, salt, and pepper.
Add chicken cutlets to the skillet; cook for 4 to 5 minutes per side, or until cooked through and internal temperature registers at 165˚F. Use an Instant Read Meat Thermometer to check for doneness.
Transfer chicken to a plate and keep covered.
Return skillet to medium-high heat and melt 1 tablespoon butter.
Add mushrooms to the skillet; season with salt, and cook for 4 to 5 minutes, or until soft.
Stir in minced garlic and continue to cook and stir for 30 seconds.
Transfer mushrooms to a plate; set aside and keep covered.
Return skillet over medium-high heat.
To the skillet add the wine and stir all the browned bits from the bottom of the pan.
Bring to a boil; continue to boil for 5 minutes.
Whisk in chicken broth; bring to a boil. Continue to cook for 10 more minutes, or until sauce is reduced.
Reduce heat to medium and whisk in the cream.
Let simmer for 1 to 2 minutes, or until sauce thickens.
Taste sauce for salt and pepper; adjust accordingly.
In the meantime, set your BROILER to HIGH.
Return chicken, mushrooms, and asparagus to the skillet.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.