Prepare the Chicken: Start by placing the chicken breasts on a cutting board and pat them dry with paper towels. Sprinkle both sides evenly with salt and pepper, then lightly dust them with flour. The flour helps the chicken brown nicely and supports the sauce later. Keep the coating thin so the texture stays soft and clean.
Brown the Chicken: Heat olive oil in a wide skillet over medium heat. Once the oil looks glossy, add the chicken breasts in a single layer. Cook each side for about five minutes until golden and cooked through. Transfer the chicken to a plate and cover loosely to keep it warm while the sauce comes together.
Cook the Mushrooms: Lower the heat slightly and add butter to the same pan. Once melted, add the cremini mushrooms and stir gently. Let them cook until they release moisture and turn deep brown. This step builds strong flavor and creates a base for the sauce that tastes rich and earthy.
Add Garlic and Wine: Stir the minced garlic into the mushrooms and cook for about thirty seconds until fragrant. Pour in the Madeira wine slowly and scrape the pan bottom with a spoon to lift all the browned bits. Let the wine simmer for several minutes until it reduces and smells mellow.
Build the Sauce: Pour the chicken broth into the pan and stir everything together. Let the sauce simmer until it thickens slightly and looks glossy. Taste and adjust seasoning with more salt and pepper if needed. The sauce should feel smooth and balanced with deep flavor.
Finish the Dish: Return the chicken breasts to the pan and spoon sauce over the top. Let everything simmer together for a few minutes so the chicken absorbs the sauce. Sprinkle fresh parsley over the dish right before serving for color and freshness.
