Herb Butter Chicken Filet with Madeira Sauce Recipe

Rich herb butter and glossy Madeira sauce turn a tender, juicy grilled chicken breast filet into an elevated plated entrée. Creamy cauliflower purée, grilled asparagus and sautéed porcini mushrooms round out the dish with earthy flavor and polished contrast. Built for lunch or dinner service, the composed presentation gives restaurant operators a sophisticated menu feature grounded in familiar ingredients.

Step 1: Place a serving plate on a clean work surface.

Step 2: Spread the cauliflower purée across the center of the plate.

Step 3: Place the grilled herb butter chicken breast filet over the cauliflower purée.

Step 4: Spoon the Madeira reduction over the chicken and drizzle a small amount around the plate.

Step 5: Arrange the grilled asparagus and sautéed porcini mushrooms alongside the chicken.

Step 6: Serve immediately.

Sub-Recipe Directions

Herb Butter Grilled Chicken Breast

Step 1: Preheat the flame grill to 350°F.

Step 2: Remove the frozen chicken breast filet from the packaging. Do not thaw.

Step 3: Season both sides of the filet with kosher salt, black pepper and garlic powder.

Step 4: Place the frozen filet directly on the clean, preheated grill grates.

Step 5: Cook for 6-8 minutes on the first side with the lid closed.

Step 6: Turn the filet 90 degrees if grill marks are desired and cook for 2-3 minutes more.

Step 7: Flip the filet and cook for an additional 6-8 minutes with the lid closed.

Step 8: Continue cooking until the thickest part of the filet reaches an internal temperature of 165°F.

Step 9: Remove the filet from the grill, immediately top it with the prepared garlic herb butter and allow it to rest for 2-3 minutes before serving.

Garlic Herb Butter Porchini Mushrooms

Step 1: Clean the porcini mushrooms with a damp towel and cut larger mushrooms into thick slices.

Step 2: Heat the olive oil and 2 tablespoons of the butter in a large sauté pan over medium-high heat.

Step 3: Add the mushrooms in a single layer and sauté for 6-8 minutes, stirring occasionally, until golden brown and the moisture has evaporated.

Step 4: Reduce the heat to medium. Add the garlic and cook for 30 seconds, or until fragrant.

Step 5: Stir in the remaining butter, thyme, rosemary, parsley, kosher salt and black pepper.

Step 6: Toss until the mushrooms are evenly coated with the garlic herb butter.

Step 7: Finish with the lemon juice and cook for 1 minute.

Step 8: Taste, adjust the seasoning and serve as needed.

Madeira Reduction

Step 1: Heat the olive oil in a saucepan over medium heat.

Step 2: Add the shallots and cook for 3-4 minutes, or until soft and translucent.

Step 3: Add the garlic and cook for 30 seconds, or until fragrant.

Step 4: Add the Madeira wine and bring to a simmer.

Step 5: Reduce the wine by about two-thirds, until approximately 1/3 cup remains.

Step 6: Add the chicken demi-glace, thyme, bay leaf and Worcestershire sauce.

Step 7: Simmer gently for 15-20 minutes, or until the sauce is glossy and coats the back of a spoon.

Step 8: Remove the thyme sprig and bay leaf. Strain through a fine chinois if desired.

Step 9: Remove from the heat and whisk in the cold butter.

Step 10: Season with kosher salt and black pepper.