Creamy, Dreamy Madiera Chicken and Mushrooms
Such a delicious and versatile dish. Super simple with sous vide! Can be paired with endless side dishes all year long.
2 hours 45 minutes
4 chicken breasts
2 tablespoon (30 ml) olive oil
3 tablespoons (45 ml) butter
2 sprigs of fresh thyme, peeled and chopped
1 pound (.45 kg) of Crimini mushrooms
2 tablespoons (28 g) flour
1 cup (237 ml) Madeira wine
1 cup (237 ml) chicken stock
½ cup (120 g) cream cheese or Mascarpone cheese
1 tablespoons (15 ml) lemon juice
½ teaspoon (2 g) dried basil
3 green onions, thinly sliced
½ cup (30 g) oil packed sundried tomatoes, sliced
Salt and pepper to taste
4 tablespoons (60 ml) of goat cheese
Sous Vide Prep
1. Fill and preheat your fusionchef water bath to 146F (63C).
2. Season the chicken with salt and pepper.
3. Place in sous vide pouch with fresh thyme and vacuum seal completely.
4. Submerge completely in your fusionchef water bath and cook for 2 hours.
Sear the Chicken
1. Remove chicken from pouch and pat dry.
2. Heat a sauté pan over medium-high heat and sear the chicken in olive oil about 1 minute per side for a nice golden brown.
3. Remove from heat, set aside on a plate and tent with foil.
Make the Sauce
1. In the same sauté pan, melt ⅔ of your butter. Add mushrooms and cook until they begin to brown about 5 minute.
2. Add garlic, dried basil, and green onions and cook 1 to 2 minutes.
3. Mix in flour thoroughly and cook for just 30 more seconds.
4. Reduce the heat to medium heat and add Madeira and stock; simmer for another few minutes to deglaze the pan (pick up those little bits at the bottom of the pan) and thicken the sauce.
5. Add the mascarpone and lemon juice and combine thoroughly.
Finish The Chicken
1. Place the chicken back in the pan with the stock and simmer on medium low for about 10 minutes to reduce.
2. Add the last tablespoon of butter at the end for additional silkiness, and salt and pepper to taste.
3. Arrange the chicken on a platter and spoon the sauce with the mushrooms over the chicken breasts.
4. Garnish with a dollop of goat cheese, topped with sundried tomatoes.
NOTE: This is perfect served over linguine pasta. Buon appetito! It’s also quite delicious served with orzo pasta and asparagus. And the next time you make it, serve it next to roasted baby potatoes and squash.
Bordeaux, Champagne or Chablis