Sear Chicken Madeira with Savory Mushroom Sauce

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
• 1/2 cup Madeira wine (120 ml)
• 1 cup chicken broth (240 ml)
• 2 tablespoons unsalted butter (30 grams)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. 1

   Season chicken breasts with salt and pepper on both sides.

2. 2

   In a skillet, heat olive oil over medium-high heat until shimmering.

3. 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. 4

   In the same skillet, add diced shallot and garlic; sauté for about 2 minutes until translucent.

5. 5

   Stir in the mushrooms and thyme; cook for 5-7 minutes until mushrooms are browned.

6. 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. 7

   Stir in chicken broth and simmer for 5 minutes until slightly thickened.

8. 8

   Mix in the butter; season with salt and pepper to taste.

9. 9

   Return the chicken to the pan, spooning sauce over the top, and heat through for about 2 minutes.

10. 10

    Garnish with fresh parsley and serve hot.