Servings: 4

4 chicken breasts skinless and boneless, about 1 lb 4 chicken breasts skinless and boneless, about 1 lb
salt and pepper to taste salt and pepper to taste
3 tbsp olive oil 3 tbsp olive oil
1 lb cremini mushrooms cleaned and sliced 1 lb cremini mushrooms cleaned and sliced
2 cloves garlic minced 2 cloves garlic minced
2 cups Madeira wine or a dry red wine 2 cups Madeira wine or a dry red wine
1 cup chicken broth 1 cup chicken broth
1 tbsp all-purpose flour optional 1 tbsp all-purpose flour optional
2 tbsp butter 2 tbsp butter
2 tbsp fresh parsley chopped 2 tbsp fresh parsley chopped

Season the chicken breasts generously with salt and pepper.
Heat 2 tbsp of the olive oil in a large skillet or a saucepan over medium-high heat. Add the chicken breasts to the skillet and cook for about 3 to 4 minutes per side until they get to get golden brown. More time may be needed depending on the thickness of your chicken breasts.
Remove the chicken breasts from the skillet and set aside.
Add the remaining 1 tbsp of olive oil to the skillet and add the mushrooms. Season the mushrooms with salt and pepper then cook for about 8 minutes until the mushrooms start to brown. Stir occasionally.
Add the garlic, Madeira wine and chicken broth to the skillet and stir. Season with more salt and pepper as needed.
Reduce heat and cook for another 15 minutes until the sauce thickens a bit and reduces. If you find that the sauce hasn't thickened enough, you can take about a ladle of the liquid from the pan and whisk it with a tbsp of flour, then pour it back into the saucepan and stir, the sauce should thicken almost instantly.
Add the butter and stir, this will give the sauce a nice glossy color.
Add the chicken breasts back to the pan and cook for another 5 minutes.
Garnish with fresh parsley and serve over mashed potatoes.