Empty My Fridge
Undercover Chef Jean-Pierre Tries Cheesecake Factory Chicken Madeira!
Ingredientes
- Chicken breast · sliced1 lb
- Salt
- Black pepper
- Butter3 colheres de sopa
- Mozzarella cheese · sliced, for topping
- Beef stock½ xícara + 8 oz
- Asparagus · trimmed peeled cooked1 maço
- Clarified Butter or Extra virgin Olive Oil1 colher de sopa
- Shallot · finely chopped1
- Mushroom · sliced8 oz
- Garlic · minced1 colher de sopa
- Tarragon · chopped2 colheres de chá
- 120ml Madeira Wine½ xícara
- Cornstarch1 colher de sopa
- Parsley · chopped1 colher de sopa
Modo de preparo
- Season the chicken cutlets with salt and pepper.
- Heat clarified butter in a frying pan over medium heat, fry the chicken until golden on one side, flip, and top with mozzarella.
- Add the asparagus and beef stock to the pan and finish in the oven until the cheese is melted and bubbly, no more than 10-15 minutes.
- In a pan, heat olive oil and cook the shallots until light golden, add the mushrooms with salt and pepper and cook until their moisture evaporates.
- Stir in the garlic and tarragon and cook until fragrant.
- Deglaze with the Madeira and beef stock and simmer to the desired thickness.
- If the sauce is too thin, add a little cornstarch diluted in water and simmer until it thickens.
- Finish the sauce with parsley and swirl in butter off the heat.
Resumido do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.
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