Slice the chicken breasts in half (horizontally) and pound them using a meat mallot, rolling pin, a glass mason jar, or whatever you can get your hands on. You do this so the chicken cutlets are evenly sized especially in terms of thickness so they cook at a consistent temperature. ¼ of an inch to ½ of an inch is ideal.
Season both sides of the chicken with paprika, garlic powder, onion powder, salt, and pepper to taste.
Place an oven-safe pan (see notes) on the stove on medium-high heat and olive oil. When hot, add the chicken cutlets. Saute and sear each side for 3-4 minutes each until the chicken is cooked through. Remove the chicken and set aside.
If needed, add additional olive oil to the pan. Add the onions and mushrooms. Saute for 3-4 minutes or until translucent and fragrant. Add the garlic and stir.
Pour in the beef broth and Maderia wine. Adjust the heat to medium. Deglaze the pan by using a wooden spoon to scoop up any brown bits on the bottom of the pan. These bits will add flavor to the sauce.
Pour in the heavy cream and stir.
To thicken the sauce combine the flour and water in a separate bowl. Stir until fully combined and thick. Add the slurry to the pan and stir continuously. The sauce will thicken after several minutes.
While waiting for the sauce to thicken, preheat the oven to Broil.
Return the chicken to the pot with the sauce. Top the dish with shredded mozzarella cheese.
Broil for 2-4 minutes or until the cheese has browned.
Serve with asparagus, mashed potatoes, or your favorite side dishes.