Chef Jean-Pierre's Chicken Madeira

Ingredients

• 2 Chicken breasts (Large breasts, halved horizontally into 4 cutlets)
• 1 large Shallots (Finely chopped; can substitute with onion)
• 8 oz Baby Portobello mushrooms (One standard container, sliced)
• 1 tbsp Garlic (Minced)
• 0.5 cup Madeira wine (Estimated based on visual)
• 8 oz Beef stock (Divided use)
• 1 cup Mozzarella cheese (Shredded)
• 1 bunch Asparagus (Peeled and trimmed)
• 2 tbsp Butter (Room temperature, for finishing the sauce)
• 1 tsp Fresh Tarragon (Chopped; can substitute with thyme or rosemary)
• 1 tsp Cornstarch (Mixed with a little water to make a slurry)
• Salt and Black Pepper (To taste)
• Fresh Parsley (Chopped, for garnish and sauce flavor)
• 4 servings Mashed Potatoes (Prepared in advance for serving)

Steps

1. 1

   Prepare the chicken by cutting the large breasts in half horizontally to create thinner cutlets. Season both sides with salt and black pepper.

2. 2

   In a large skillet over medium heat, sauté the chopped shallots until they begin to soften.

3. 3

   Add the sliced baby portobello mushrooms to the skillet with the shallots. Season with salt to help release their moisture. Sauté until the water has evaporated and the mushrooms are browned.

4. 4

   In a separate oven-safe pan, heat oil to approximately 365°F (185°C). Sear the chicken cutlets until they are a beautiful golden brown on one side.

5. 5

   While the chicken sears, add minced garlic and fresh tarragon to the mushroom skillet. Sauté just until the garlic is fragrant.

6. 6

   Deglaze the mushroom pan with the Madeira wine. Add about 6 ounces of the beef stock and let the sauce simmer and reduce.

7. 7

   Flip the chicken cutlets in their pan. Top each piece generously with shredded mozzarella cheese.

8. 8

   Pour the remaining 2 ounces of beef stock into the bottom of the chicken pan to provide moisture. Place the pan in a preheated 375°F (190°C) oven until the chicken is cooked through and the cheese is melted and golden.

9. 9

   Prepare the asparagus by peeling the woody stems and trimming the ends. Poach in boiling water until they reach your desired tenderness (crunchy or soft), then immediately shock in ice water to preserve the green color.

10. 10

    Add the pre-cooked asparagus to the chicken pan in the oven for the last few minutes just to warm them through.

11. 11

    Finish the sauce: If the sauce is too thin, add a small amount of cornstarch slurry and bring to a boil. Turn off the heat and whisk in the room-temperature butter and fresh parsley to create a smooth emulsion.

12. 12

    To serve, place a scoop of mashed potatoes on a plate using an ice cream scoop for presentation. Arrange the chicken and asparagus alongside, then spoon the Madeira mushroom sauce over the chicken and potatoes.

Notes

Chef Jean-Pierre emphasizes peeling asparagus to ensure the entire stalk is edible and tender. If your cheese isn't browning enough in the oven, you can briefly use the broiler. For the sauce, ensure the butter is at room temperature and the heat is off when whisking it in to prevent the emulsion from breaking.

Nutrition per serving

• Main Dish
• Chicken
• Copycat Recipe
• Baked
• Mushroom Sauce
• Dinner