Scale

For the Chicken:

2 chicken breasts

2 tablespoons olive oil

Salt and pepper to taste

For the Sauce:

1 cup mushrooms (sliced)

2 cloves garlic (minced)

1 cup madeira wine (or substitute with broth)

1/2 cup chicken broth

1 tablespoon butter

1 teaspoon Italian seasoning

For Topping:

1 cup shredded mozzarella or provolone cheese

Fresh parsley

Optional:

Mashed potatoes or vegetables for serving

1. Season chicken with salt and pepper.

2. Heat olive oil in a pan and cook chicken until golden and cooked through. Remove and set aside.

3. In the same pan, sauté mushrooms until browned.

4. Add garlic and cook for 1 minute.

5. Pour in madeira wine and chicken broth, then add butter and Italian seasoning.

6. Simmer until sauce reduces and thickens.

7. Return chicken to the pan and spoon sauce over it.

8. Top with cheese and cover until melted.

9. Garnish with parsley and serve warm with your favorite sides.

Let sauce reduce well for deep flavor.

Use broth if you prefer no alcohol.

Do not overcook chicken to keep it juicy.

Serve immediately for best texture.

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