Ingredients:

  • 4 small boneless, skinless chicken breasts (approx. 170g each)
  • 1 bunch fresh asparagus, trimmed (approx. 450g)
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp salt
  • 0.5 tsp freshly cracked black pepper
  • 1 cup shredded low-moisture mozzarella cheese (115g)
  • 2 tbsp unsalted butter, divided
  • 8 oz cremini mushrooms, sliced (225g)
  • 1 cup Madeira wine (240ml)
  • 1 cup high-quality beef stock (240ml)
  • 1 tbsp balsamic vinegar
  • 1 tsp fresh thyme, minced
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Place chicken breasts between sheets of plastic wrap and pound to an even 1.5 cm thickness. Season both sides with 0.5 tsp salt and 0.5 tsp pepper.
  2. Heat 2 tbsp olive oil in a large skillet over high heat. Sear the chicken for 4-5 mins per side until a golden brown crust forms and the internal temperature reaches 74°C. Remove chicken from the pan and set aside.
  3. In the same skillet, melt 1 tablespoon of butter. Add 225g sliced cremini mushrooms and sauté for 5-7 mins until they release their liquid and turn mahogany brown.
  4. Pour in 240ml Madeira wine, scraping the bottom of the pan to release the brown bits (fond). Add 240ml beef stock, 1 tbsp balsamic vinegar, and 1 tsp minced thyme. Bring to a boil, then reduce heat and simmer for 10-12 mins until the liquid is reduced by half.
  5. While the sauce reduces, boil the 450g of trimmed asparagus for 2-3 minutes until bright green and tender crisp. Shock in ice water to stop the cooking.
  6. Whisk the 1 tbsp cornstarch and 1 tbsp water to create a slurry. Stir into the sauce and simmer until it thickens enough to coat the back of a spoon. Remove from heat and whisk in the remaining 1 tablespoon of cold butter to create a glossy emulsion.
  7. Place the cooked chicken on a baking sheet. Top each breast with a portion of asparagus and 115g mozzarella. Broil for 2-3 mins until the cheese is bubbly and starting to brown.
  8. Plate the chicken and spoon the warm mushroom Madeira sauce over the top before serving.