Season both sides of the chicken breasts with salt and pepper. Let them sit for a few minutes. This helps the seasoning absorb into the meat before cooking.

Heat olive oil in a large skillet over medium heat. Add the chicken breasts. Cook for about six minutes per side until golden brown and fully cooked.

Transfer the cooked chicken to a plate. Cover loosely with foil. Let it rest while you prepare the flavorful mushroom Madeira sauce.

Add sliced mushrooms to the same skillet. Cook for five minutes. Stir often until they become soft, golden and release their natural moisture.

Add the minced garlic to the mushrooms. Stir for one minute. The garlic becomes fragrant and adds a rich flavor to the sauce.

Carefully pour the Madeira wine into the skillet. Stir well and scrape the bottom. Let the wine simmer for several minutes.

Pour in the chicken broth and mix everything together. Allow the sauce to simmer gently. The flavors will blend beautifully during cooking.

Mix cornstarch and water in a small bowl. Add it to the skillet. Stir continuously until the sauce becomes smooth and slightly thick.

Place the chicken breasts back into the skillet. Spoon some sauce over each piece. Let everything simmer together for five minutes.

Sprinkle mozzarella cheese over the chicken. Cover the skillet until melted. Garnish with parsley and serve warm with extra sauce.