Chicken Madeira

chefjeanpierre.com

John Venning

subheading: For the Chicken:

1 pound 500g Chicken Breast, sliced horizontally into 2 thinner cutlets

Salt and Pepper, to taste

2 tablespoon 30ml Clarified Butter, or garlic olive oil for frying

Mozzarella Cheese sliced, for topping

½ cup beef stock

1 bunch Asparagus ends trimmed and peeled and poached until cooked through

subheading: For the Sauce:

1 tablespoon Clarified Butter or Extra virgin Olive Oil

1 large Shallot, finely chopped

8 ounces 227g Baby Bella Mushrooms, sliced

1 tablespoon 15g Garlic, minced

2 teaspoon Freshly chopped Tarragon or Thyme

½ cup 120ml Madeira Wine

8 ounces 240ml Beef Stock

Salt and Pepper, to taste

1 tablespoon corn starch diluted into 2 tablespoons water optional

1 tablespoon 15g Parsley, chopped, for finishing

1 tablespoon 14g Butter, to enrich the sauce

Directions at chefjeanpierre.com

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