Step 1

Slice the chicken breasts in half (horizontally) and pound them using a meat mallot, rolling pin, a glass mason jar, or whatever you can get your hands on. You do this so the chicken cutlets are evenly sized especially in terms of thickness so they cook at a consistent temperature. 1/4 of an inch to 1/2 of an inch is ideal.

Step 2

Season both sides of the chicken with paprika, garlic powder, onion powder, salt, and pepper to taste.

Step 3

Place an oven-safe pan (see notes) on the stove on medium-high heat and olive oil. When hot, add the chicken cutlets. Saute and sear each side for 3-4 minutes each until the chicken is cooked through. Remove the chicken and set aside.

Step 4

If needed, add additional olive oil to the pan. Add the onions and mushrooms. Saute for 3-4 minutes or until translucent and fragrant. Add the garlic and stir.

Step 5

Pour in the beef broth and Maderia wine. Adjust the heat to medium. Deglaze the pan by using a wooden spoon to scoop up any brown bits on the bottom of the pan. These bits will add flavor to the sauce.

Step 6

Pour in the heavy cream and stir.

Step 7

To thicken the sauce combine the flour and water in a separate bowl. Stir until fully combined and thick. Add the slurry to the pan and stir continuously. The sauce will thicken after several minutes.

Step 8

While waiting for the sauce to thicken, preheat the oven to Broil.

Step 9

Return the chicken to the pot with the sauce. Top the dish with shredded mozzarella cheese.

Step 10

Broil for 2-4 minutes or until the cheese has browned.

Step 11

Serve with asparagus, mashed potatoes, or your favorite side dishes.