1Remove the chicken tenders from the chicken breasts. Pound the chicken to about 1/2 inch thick. Sprinkle the lemon juice over chicken reserving 2 tbsp. for béarnaise sauce. Top with thyme, rosemary, salt and pepper and set aside.
2Chop the shallots mushrooms and garlic. Mince the chicken tenders.
Place the butter in a saute pan and saute the shallots mushrooms and garlic. Mix in the sage. Add the minced chicken tenders and add 1/4 cup of the wine. cook until wine is evaporated. Remove from heat.
3Place two chicken breasts flat on baking sheet. Top each breast with the chicken mixture. Top with cheese. Lay the other chicken breast herbed side down on top. Pour the remaining wine over top along with the chicken stock. Place in 350 degree oven for about 15 to 20 minutes until no longer pink. Baste with the wine chicken broth every 5 minutes.
5Cook the butter in a pan until melted and browned about 3 to 4 minutes. Remove from heat and cover to keep warm.
6Combine the shallots, lemon juice, and Madeira wine in immersion blender or food processor. Add the egg yolks and blend until smooth. Slowly pour the hot butter in the yolk mixture blending constantly until thick and emulsified.
7Stir in the tarragon, and salt. Serve over the chicken