Melt 2 tablespoons of butter in a large saute pan. Generously dust both sides of the chicken thighs with the salt and pepper. Lay in the hot frying pan and cook over medium-high heat for 5-6 minutes on one side and another 3-4 minutes on the other, or until both sides are starting to brown. If you have to work in batches, repeat until all the chicken is cooked. Lay the chicken on a plate and cover with aluminum foil to keep warm.

Meanwhile, in a medium-sized pot, add the asparagus to about 3 inches of boiling water. Boil lightly for 4-5 minutes then remove the asparagus and place it into an ice bath (1 cup ice and about 1 cup water) to stop the cooking process and lock in a bright green color. Remove from bath to drain and set aside.

Add the remaining 2 tablespoons of butter back to the pan where you cooked the chicken (the more brown chicken bits left, the better). Add the mushrooms and saute until they start to reduce in size. Pour in the Madeira wine and scrape the bottom of the pan to release the browned bits. Set the heat to medium and let it simmer for about 20 minutes, or until it starts to reduce slightly.

To assemble a plate: spoon the parsnip mash onto a plate or bowl and top with 2 chicken thighs, 3-5 asparagus, and some mushrooms plus wine sauce.

Enjoy!