1. Preheat oven to Gas mark 6. Cut a pocket in each of the chicken breasts and stuff with the basil leaves and sliced mozzarella. Wrap each breast with 2 slices of pancetta to cover.
2. Heat a frying pan with a little olive oil and fry the chicken, ensuring it is sealed all round, and place on a backing tray in the oven for 15-20 minutes.
3. Heat a griddle pan or grill to a medium heat. Brush the asparagus with some olive oil, salt and pepper and place on the griddle/grill turning for 10-15 minutes.
4. Meanwhile mince the garlic cloves and add to the frying pan used for the chicken with a little oil over a medium heat. After a minute add the mushrooms with a mob of butter and cook until done. Remove with a slotted spoon and keep warm (bottom of the oven)
5. Add the shallots to the same pan, and fry until just soft. Add the wine and turn the heat up to reduce by half.
6. At this stage the chicken may be ready to remove from the oven and rest, covered with foil.
7. When the wine has reduced by half, add the double cream and warm through. Squeeze juice from half a lemon into the sauce, stir through, season and strain into a jug, keeping warm.
8. Squeeze the other half of the lemon over the cooked asparagus and arrange on the plate.
9. Cut each chicken breast diagonally into 3 pieces and place on top of the asparagus, scattering the mushrooms around the outside of the plate.
10. Pour your sauce over the chicken and serve.