Chicken Madeira with Mushrooms and Tarragon

Steps

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1. 1
   Sauté sliced shallots and fresh mushrooms in butter over medium heat until the mushrooms release their liquid. Season with salt and black pepper.
   ▶ ≈2:00
2. 2
   Butterfly the chicken breasts horizontally to achieve even thickness. Sear both sides in a hot pan (365°F) until golden brown.
   ▶ ≈3:37
3. 3
   Once the mushrooms have released most of their moisture, add minced garlic and dried tarragon. Pour in Madeira wine immediately.
   ▶ ≈6:18
4. 4
   Add beef stock to the pan and bring to a boil to reduce and concentrate the sauce.
   ▶ ≈7:29
5. 5
   Transfer the seared chicken to an oven-safe pan, top with mozzarella cheese, and bake at 375°F until the cheese is golden brown.
   ▶ ≈8:00
6. 6
   Peel the asparagus spears and trim the dry ends. Blanch in boiling water until tender to your preference, then plunge into ice water to stop cooking and preserve the bright green color.
   ▶ ≈9:58
7. 7
   If the sauce is too thin, whisk in a small amount of cornstarch and bring to a boil. Remove from heat and swirl in cold butter until smooth and silky.
   ▶ ≈12:27
8. 8
   Plate the dish: use an ice cream scoop to portion mashed potatoes on one side. Arrange the baked chicken and blanched asparagus. Spoon the finished sauce over or around the chicken, and garnish with fresh parsley.
   ▶ ≈14:19