Golden Chicken Madeira

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I don't know about you, but I get tired of the same old, blah chicken dinners. I love a chicken dish with some divine flavor! Enter... Golden Chicken Madeira!

Chicken doesn't have to be boring - it can be the star of your next flavor-packed meal. With a few simple tweaks and delicious ingredients, you can transform ordinary chicken into an extraordinary dish.

Imagine juicy, flavorful chicken that's bursting with taste and leaves you craving more. It's totally achievable!

Dinnertime can feel like a total crapshoot. We've all been there - staring at the chicken in the fridge, wondering how on earth to make it exciting again. Well, it's time to shake things up!

Imagine whipping up a dish that's not just delicious, but also has the whole family begging for seconds (and maybe even thirds!). We're talking juicy, flavorful chicken that's so good, even the picky eaters will be asking for more.

Ingredients:

• 1-1/2 pounds boneless skinless chicken breasts, butterflied and pounded 1/2-inch thick

• 1/2 cup all-purpose flour

• 1 teaspoon Italian seasoning

• 1/4 cup plus 3 tablespoons avocado oil, divided

• 3-4 cloves garlic, minced

• Sliced yellow onion

• 1-1/2 cups Madeira wine

• 1/2 cup water + 1/2 tsp Better than Bouillon, Chicken

• 1 tablespoon Worcestershire sauce

• 2 tablespoons Dijon mustard

• 1 tablespoon honey

• 1/2 teaspoon dried thyme leaves

• 1 teaspoon dried parsley

• 1/2 teaspoon salt, plus more to season chicken

• 1/2 teaspoon ground black pepper, plus more to season chicken

• 2 tablespoons unsalted butter

Directions:

1. Coat chicken: Combine flour and seasoning on a large plate. Dredge chicken breasts in mixture to coat.

2. Cook chicken: Heat olive oil in skillet. Add chicken and cook until golden brown, about 4-5 minutes per side. Remove to plate and keep warm.

3. Sauté onions: Add more olive oil to skillet. Sauté onions until softened, then add garlic. Cook until fragrant.

4. Make sauce: Add Worcestershire sauce, Dijon mustard, honey, thyme, and parsley to skillet. Deglaze with Madeira wine and chicken stock, scraping browned bits. Simmer until sauce thickens, about 20 minutes. Stir in butter and season with salt and pepper.

5. Add chicken back into pan and cover in sauce. Serve with mashed potatoes or pasta.