Chicken Madeira

Prepare the Chicken: Place chicken cutlets between two sheets of plastic wrap. Using a meat mallet, gently pound to an even 1/4-inch thickness. (5 minutes)

Dredge the Chicken: In a shallow dish, whisk together the flour, salt, pepper, and paprika. Dredge each chicken cutlet in the seasoned flour mixture, ensuring it's fully coated. Arrange the coated chicken on a baking sheet. (10 minutes)

Sear the Chicken: In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Once hot, add half of the chicken cutlets to the skillet, being careful not to overcrowd the pan. Cook for about 5 minutes per side, until golden brown and cooked through. Transfer the seared chicken to a clean baking sheet. Repeat with the remaining butter, oil, and chicken. (20 minutes)

Sauté the Aromatics: Add the sliced mushrooms and chopped shallots to the same skillet. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, approximately 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Transfer the mushroom mixture to a bowl and set aside. (10 minutes)

Create the Madeira Sauce: In the same skillet, bring 2 1/2 cups of water to a boil. Whisk in the concentrated beef base until fully dissolved. Add the Madeira wine, return to a boil, and cook until the sauce has reduced by about one-third, concentrating the flavors. (15 minutes)

Thicken the Sauce: In a small bowl, whisk together the cornstarch and cold water to form a slurry. Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to boil until the sauce thickens slightly, about 1 minute. (2 minutes)

Combine and Finish: Return the sautéed mushrooms, shallots, and garlic to the skillet with the Madeira sauce. Gently nestle the seared chicken cutlets into the sauce. Reduce the heat to low, cover, and simmer for 7 to 10 minutes, or until the chicken is heated through and the juices run clear when pierced with a fork. (10 minutes)

Serve: Remove the skillet from the heat. Sprinkle the chopped fresh parsley over the chicken and sauce. Serve immediately over rice, mashed potatoes, or pasta.