Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 ounces each or 170 grams)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (30 ml)
  • 1 cup sliced cremini or button mushrooms (about 100 grams)
  • 2 cloves garlic, minced
  • 1 small shallot, finely diced
  • ½ cup Madeira wine (120 ml)
  • 1 cup chicken broth (240 ml)
  • 2 tablespoons unsalted butter (30 grams)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

  1. Season chicken breasts with salt and pepper on both sides.
  2. In a skillet, heat olive oil over medium-high heat until shimmering.
  3. Add chicken breasts to the skillet and sear for 5-7 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C). Remove chicken from the pan and set aside on a plate.
  4. In the same skillet, add diced shallot and garlic; sauté for about 2 minutes until translucent.
  5. Stir in the mushrooms and thyme; cook for 5-7 minutes until mushrooms are browned.
  6. Pour in the Madeira wine, scraping up any browned bits from the bottom of the skillet, and let it reduce for about 2-3 minutes.
  7. Stir in chicken broth and simmer for 5 minutes until slightly thickened.
  8. Mix in the butter; season with salt and pepper to taste.
  9. Return the chicken to the pan, spooning sauce over the top, and heat through for about 2 minutes.
  10. Garnish with fresh parsley and serve hot.