Meet Chef Ace Champion

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Photo Credit: http://chefchampion.com/

Here at AVOCARE, we are passionate about avocado oil. We strive to create the highest quality of oil possible because we think you deserve the best. That’s why we appreciate people who are equally as passionate about their craft. When we heard about Chef Ace Champion, we knew that he was one of us – a passionate foodie with an intense drive to be the best. Welcome to the AVOCARE family Ace, we’re excited to watch you transform the culinary scene.

 

Meet Chef Ace Champion:

From the “Chef Champion Cooking Show” (which airs weekly on CBS-WFRV-TV). Chef Champion also makes regular appearances on Living with Amy and Good Day Wisconsin with Emily Dean. Chef Champion is a native of the great food state of Louisiana and specializes in Cajun/Creole cooking. He has over 18 years of culinary experience ranging from certified meat cutter, executive chef, event coordinator, personal chef and cooking class instructor. He also graduated with honors from Fox Valley Tech where he majored in culinary arts (Accelerated) and achieved his associate’s degree.

 

 

Pan Seared Chicken Breast Finished with a Portabella Mushroom Marsala Cream Sauce

 

Serving: 2

Prep time: 15 minutes

Cook Time: 40 minutes

INGREDIENTSQUANTITYPROCEDURE
Chicken Breast 
Avocado OilAs neededAbout ¼ cup or any kind of cooking oil
Chicken Breast2   medium breastSeasoned and marinated /or Breast
Creole Seasoning2 tablespoonsOr 1 tablespoon of salt and pepper mix
Wine Sauce 
Fresh garlic1 cloveMinced
Baby Portabella Mushrooms3 mediumSliced
Shallots1 smallDiced
E & J Brandy¼ cupOr your favorite bandy (optional)
Taylor 1880 Marsala Wine (or your favorite red wine)1 cupReduced by half
Chicken broth or base1 cupReduced by half
Heavy whipping cream½ cup
Real Butter1 tablespoon(Optional)

 

Directions for Chicken:

Pour ¼ cup of wine over chicken in a small bowl. Season the chicken with creole seasoning or salt and pepper; cover and let marinate for at least an hour. Heat oil in a skillet just big enough to fit both chicken breasts. Drain the chicken breast and slowly add to the hot oil making sure not to splash. Sear chicken for about 3 minutes on each side or until you have a nice golden brown crust. (This will help seal in the juices.) Add chicken to a shallow baking dish big enough to fit and pour ¼ cup of chicken broth over. Finish cooking in a pre-heated oven at 300 degrees for about 15 minutes or until chicken is white all the way through (about 155 degrees). Remove chicken from oven and set aside to allow the juices to settle in the breast and carryover cook to reach about 160 degrees.

 

Direction for Sauce:

In the same pan turn the burner on medium; when hot add the mushrooms, shallot, and garlic and sauté for about 2-3 minutes; add the brandy and flambé (ignite, stirring constantly making sure you collect all that yummy goodness left from the chicken). Add the wine and allow reducing by half.

Add the chicken stock and reduce by half. Add the heavy cream and 1 tablespoon of butter, mixing well for about 1 minute or until the sauce thickens and has a creamy texture. Serve as soon as possible.

 

Hint: if sauce is too thick thin it out with a little chicken broth. If sauce is to runny thicken it with a slurry mixture of wine and cornstarch with a 50/50 ratio until it is the consistency you want.

 

Plating: Slice half of the chicken breast at a 90 degree angle. Overlap the slices; spoon the sauce over.

 

Recipe Created By: Chef Ace Champion

 

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