Prep Time: 45 Mins
Cook Time: 40 Mins
Total Time: 1 Hrs 25 Mins
Servings: 4

Ingredients : 

4 boneless skinless chicken breasts
1 cup of balsamic vinaigrette
2 tbsp brown sugar
2 tbsp olive oil
1 cup of shredded mozzarella cheese
1 tbsp chopped fresh parsley
Sauce
2 tbsp butter
2 cups of sliced white mushrooms
2 cups of beef stock
¼ cup of balsamic vinaigrette
2 tbsp brown sugar

Instructions : 

1. Pound chicken breasts to about ¼” thick.
2. Seal a Ziploc bag and shake in equal parts balsamic vinaigrette, brown sugar, and olive oil. Marinade the
chicken for at least 30 minutes.
3. Set the oven to 350 degrees.
4. Place chicken, still in its bag, in a large pan with the olive oil, and cook for 4-6 minutes on each side (until
chicken is a golden brown).
5. Remove chicken and set it in an oven-safe dish. Bake the chicken for 10-15 minutes, or until done.
6. Melt butter in the same pan as the chicken. Add the mushrooms and cook for two to three minutes.
7. Bring the remaining ingredients to a boil before adding. Turn down the heat and let the sauce simmer for 20 to 25 minutes, or until it has shrunk by about 50%.
8. Now add mozzarella cheese to the top of the cooked chicken, then broil for 3–4 minutes, or until the cheese begins to turn golden. Add some chopped fresh parsley.
9. Serve the chicken right away with sauce on top.
Notes
1. Chicken Madeira tastes best with balsamic vinaigrette in the sauce and marinade.
2. You may purchase balsamic vinaigrette in salad dressing form at your local grocery store or make your own at home in a pinch.
Here’s the quick recipe for homemade balsamic vinaigrette:
½ cup of olive oil
¼ cup of balsamic vinegar
1 tsp honey
1 tsp Dijon mustard
1 minced garlic clove
salt and pepper, to taste.
Whisk all ingredients together until combined.