Another winner from Mario Batali featured in F&W. I made a few changes, using Maderia instead of Vin Santo, I used a bit more sage and added a little pecorino.
1 pound thick asparagus
4 3-ounce chicken cutlets, pounded 1/8-inch thick
Salt and pepper
12 sage leaves
4 slices of pecorino
4 slices of prosciutto
2 TBSP olive oil
1 c Madeira
1/2 c chicken stock
2 spring onions, sliced thin
4 TBSP butter
Cook the asparagus in a large saucepan of salted boiling water until crisp-tender, 3 minutes. Drain and cool under cold running water; drain and pat dry.
Season the cutlets with salt and pepper and place 3 sage leaves and a slice of pecorino on each cutlet. Wrap each cutlet in a slice of prosciutto, pressing to adhere. Spread the flour in a shallow dish.
Heat olive oil in a large skillet. Add the chicken and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes. Transfer the chicken to a plate.
Add the Madeira, onion and stock to the skillet and boil over moderately high heat until the liquid is reduced by half, 4 minutes. Whisk in the butter. Pour half of the sauce into a bowl. Add the chicken and asparagus to the skillet and cook over moderate heat until hot, 2 minutes. Transfer the chicken and asparagus to plates and pour the sauce on top.