Ingredients
For the chicken
3 chicken breasts
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
Salt and pepper to taste
2 tbsp olive oil
1 cup mozzarella cheese
For the sauce
5 tbsp butter
8 oz baby Bella mushrooms, sliced
5 garlic cloves, minced
2 cups Madeira wine
1 ½ cup beef broth
¼ tsp garlic powder
¼ tsp onion powder
Salt and pepper to taste
For the cornstarch slurry
1 ½ tbsp cornstarch
⅓ cup cold water
Directions
Step 1
Slice chicken breasts thinly, season on both sides evenly.
3 chicken breasts
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
Salt and pepper to taste
Step 2
In a pan on medium heat, add your olive oil and arrange chicken in a single layer. Cook for about 5-10 minutes on both sides. Once internal temp reaches 165° remove from pan and set aside.
2 tbsp olive oil
3 chicken breasts
Step 3
In the same pan on medium heat, add 3 tbsp of your butter. One the butter is melted add mushrooms and fresh garlic. Sauté for 5-7 minutes.
5 tbsp butter
8 oz baby Bella mushrooms, sliced
5 garlic cloves, minced
Step 4
When the mushrooms are starting to become dark brown, add in your wine and bring to a low boil. Let this simmer for 5 minutes.
2 cups Madeira wine
Step 5
Add in your beef broth and seasonings. Bring to a boil and let this simmer for 5 minutes. Lower the heat and add your remaining 2 tbsp of butter.
1 ½ cup beef broth
¼ tsp garlic powder
¼ tsp onion powder
Salt and pepper to taste
5 tbsp butter
Step 6
In a small bowl mix together cornstarch and cold water.
1 ½ tbsp cornstarch
⅓ cup cold water
Step 7
Slowly add the cornstarch slurry to the pan, it should slightly thicken to a gravy-like consistency.
Step 8
Top your chicken with mozzarella cheese and your Madeira sauce. Serve with your choice of sides. Enjoy!
