Yield: 2

Jean-Pierre

Explore the rich and flavorful world of Chicken Madeira, inspired by a classic Cheesecake Factory dish. This version enhances the original with deeper flavors and a more refined technique, perfect for impressing at dinner. This recipe combines succulent chicken, earthy mushrooms, and asparagus in a luscious Madeira wine sauce, all served over creamy mashed potatoes.

For the chicken:

• 1lb chicken breast, sliced horizontally into 2 thinner cutlets
• salt and pepper, to taste
• 2TBS clarified butter, or garlic olive oil for frying
• mozzarella cheese sliced, for topping
• ½cup beef stock
• 1bunch asparagus ends trimmed and peeled and poached until cooked through

For the sauce:

• 1TBS clarified butter or extra virgin olive oil
• 1large shallot, finely chopped
• 8oz baby Bella mushrooms, sliced
• 1TBS garlic, minced
• 2tsp freshly chopped tarragon or thyme
• 4oz madeira wine
• 8oz beef stock
• salt and pepper, to taste
• 1TBS corn starch diluted into 2 TBS water optional
• 1TBS parsley, chopped, for finishing
• 1TBS butter, to enrich the sauce

Prepare the chicken:

Preheat the oven to 375°F.

Season the chicken cutlets with salt and pepper.

In a frying pan, heat clarified butter over medium heat. Add chicken, and fry until golden-brown on one side, flip on other side, top with mozzarella cheese.

Add the asparagus and ½ cup beef stock to the pan and finish in oven until cheese is melted and bubbly. It should not take more than 10 to 15 minutes.

Prepare the sauce:

In a reduction pan, heat the olive oil, and sauté shallots until light golden-brown. Add mushrooms, season with salt and pepper to help release the water. and cook them until their moisture evaporates.

Stir in garlic and tarragon and cook until fragrant.

Deglaze with ½ cup Madeira wine, and 1 cup beef stock and simmer to desired thickness.

If the sauce is too thin, you may use a little corn starch diluted in water to bring to the consistency you like.

Finish with parsley and swirl in butter off the heat for a glossy sauce.

Cook the asparagus:

Blanch asparagus in boiling water until tender, then shock in ice water to stop the cooking process. This method preserves the bright green color and ensures the asparagus is tender yet crisp.

Assemble the dish:

Place a generous serving of mashed potatoes on each plate. Arrange chicken cutlets on top or beside the potatoes. Ladle the Madeira mushroom sauce over the chicken. Serve asparagus alongside the chicken and potatoes.