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Mix the thyme, black pepper and salt together and sprinkle them over the chicken.
Heat a tablespoon of oil in a nonstick skillet, then cook the chicken in it over a medium high heat, turning it once, until it is golden brown. This should take about 4 minutes on each side.
Turn the heat down to medium low and cover the skillet. Keep cooking the chicken for about 15 minutes or until it is done all the way through with no pinkness.
Put the chicken on an ungreased baking sheet and preheat the broiler. Put the broiler rack so the chicken will be 4 inches from the heat.
Add the garlic and mushrooms to the skillet the chicken has been cooking in. Cook them until golden brown, and then arrange the mushrooms over the chicken.
Mix the cornstarch and broth. Add the thyme, salt, shallot, tomato and the rest of the oil to the skillet and cook for a couple of minutes. Pour in the Madeira wine and cook for a couple more minutes.
Stir in the broth mixture and let it cook for 12 minutes. Cover the skillet and remove it from the heat.
Scatter the mozzarella over the chicken and broil it until the cheese melts.
Stir the parsley over the sauce and serve the chicken with the sauce over it.
As the chicken is cooking, make the orzo mixture.
Cook the orzo, following the instructions on the package, then drain in.
Add the shallot, tomato, salt and pepper to a skillet, with the oil, and cook them for 3 minutes.
Add the Madeira and broth and cook for a couple of minutes.
Add the minute and cook for a minute or until wilted.
Stir in the parsley and orzo.
Remove from the heat and serve with the chicken.
(Serves 4)
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