2 lbs. boneless skinless chicken breasts (about 4-5 breasts) I slice each into 2 thinner pieces and then pound each cutlet between wax paper or plastic wrap to more than 1/2" thick. Salt and black pepper to taste 4 tablespoons butter (divided into 2 tablespoons) 2 tablespoons olive oil (divided into 1 tablespoon) 16 oz mushrooms halved 1 small yellow onion, finely diced (about 1/2 cup) 3 garlic cloves, minced 1 1/2 cups Madeira Wine (I get at total wine not always easy to find) 1 1/2 cups low sodium check stock or broth (I use chicken broth) 3/4 cup Beef broth 1 1/2 tablespoons cornstarch 2 tablespoons cold water 2 tablespoons fresh parsley, finely chopped (Optional)

1. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/2" thick. Season chicken breasts with salt and pepper to taste. Set aside.
2. Place a large heavy pan over medium-high heat and melt in 2 tablespoons butter and 1 tablespoon olive oil. Saute the chicken in batches for 3 to 4 minutes per side or until golden and cooked through. Remove chicken from pan to a plate.
3. Add the remaining tablespoon of oil to the same pan. Add halved mushrooms and cook for 5 minutes, or until soft. Stir in diced onion and garlic and cook for 3 minutes.
4. Add Madeira wine and boil until reduced by half, about 5 minutes vigorous boiling, scraping the bottom of the pan to deglaze. Then add beef stock and chicken stock to the pot, mix to combine and simmer for 5-8 minutes.
5. Mix cornstarch and water in a small bowl. Add the mixture to the sauce; mix to combine. Cook for about 3 minutes, or until the sauce is slightly thickened, stirring occasionally. Stir in the remaining 2 tablespoons of butter until melted and incorporated into the sauce. Return chicken back to the pan and turn it to coat in the sauce, simmer for 2 more minutes. Taste and adjust seasoning to your liking adding more salt and/or pepper, if necessary.
6. Garnish with fresh chopped parsley, if desired. Serve hot.