1-Getting Started with the Chicken: First, prepare the chicken breasts by trimming excess fat and lightly pounding them to an even ¼-inch thickness for uniform cooking. This step, as noted in the recipe, seasons both sides with kosher salt and freshly ground black pepper. For more tips on handling chicken, check out our easy chicken Parmesan recipe on the blog, which shares similar techniques for juicy results.

2-Cooking the Chicken: Next, heat 3 tablespoons of olive oil in a large skillet over medium heat and cook the chicken breasts for 3-4 minutes per side until they’re golden and cooked through. Transfer the chicken to a baking pan and cover it to keep it warm. Avoid overcrowding the skillet when cooking; cook in batches if necessary for even browning, as suggested in the tips.

3-Building the Sauce: In the same skillet, add the remaining 2 tablespoons of olive oil and cook the mushrooms for 1-2 minutes. Then, mix in the butter, Madeira wine, garlic, beef broth, lemon juice, thyme, and dissolved cornstarch. Bring the sauce to a boil, reduce to a simmer, and cook for 20 minutes until it reduces by a quarter and thickens into a dark brown consistency.

4-Finishing Touches: Once the sauce is ready, sprinkle the mozzarella cheese on the chicken breasts and broil for 3-4 minutes until the cheese melts and browns slightly. Serve the chicken with generous amounts of sauce over options like mashed potatoes, angel hair pasta, or fluffy rice. If asparagus isn’t available, substitute with crispy fresh green beans for a fresh twist.