Ingredients:

  • 4 large boneless, skinless chicken breasts (halved horizontally into 8 thin cutlets)
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt (for dredging)
  • 1/2 teaspoon black pepper (for dredging)
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter (for searing)
  • 8 oz fresh mushrooms, thinly sliced
  • 2 cloves garlic, minced finely
  • 1/2 cup Dry or Medium-Dry Madeira Wine
  • 1 cup low sodium beef or chicken stock
  • 1/4 cup heavy cream
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 4 slices provolone or Swiss cheese (optional)

Instructions:

  1. Halve the chicken breasts horizontally to create thin cutlets (8 total). Pound lightly to an even 1/2-inch thickness. Season the flour with salt and pepper, then dredge each cutlet lightly, shaking off excess.
  2. Heat olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet over medium-high heat. Sear chicken in batches for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Set cooked chicken aside on a plate and cover loosely to keep warm.
  3. Reduce heat to medium. Add remaining butter if the pan is dry. Add sliced mushrooms and cook until they release their moisture and start to brown nicely (about 5-7 minutes). Add minced garlic and cook for 1 minute until fragrant.
  4. Pour in the Madeira wine, scraping up any browned bits (fond) stuck to the bottom of the pan. Let the wine bubble and reduce by half.
  5. Pour in the stock. Bring to a simmer and cook for 3-5 minutes until the liquid has reduced slightly. Stir in the heavy cream and simmer gently for 2 minutes until the sauce coats the back of a spoon. Taste and adjust seasoning.
  6. Return the chicken cutlets to the pan, nestling them into the sauce. If using cheese, place a slice over each piece of chicken immediately. Cover the pan for 1-2 minutes until the cheese is melted and gooey.
  7. Garnish generously with fresh parsley and serve immediately, ideally over mashed potatoes.