Begin by tenderizing your chicken breasts with a marinade of olive oil, garlic, salt, and pepper. Let the chicken marinate for at least 20 minutes, or ideally overnight for deeper flavor.

In a large skillet, melt butter over medium heat. Add sliced mushrooms and sauté for about 5-7 minutes until golden brown.

Stir in minced garlic and cook for an additional minute. Slowly pour in Madeira wine, letting it simmer for about 5 minutes.

Add chicken broth and stir well. Allow the mixture to come to a gentle simmer for an additional 5 minutes.

Increase heat to medium-high and sear the marinated chicken breasts for 5-6 minutes on each side until cooked through.

Pour the prepared Madeira sauce over the chicken. Reduce heat to low and stir in heavy cream, allowing to simmer for another 2-3 minutes.

Plate the Chicken Madeira with sauce on top and garnish with freshly chopped parsley. Serve hot with mashed potatoes or rice.