Yet, the Madeira threw me bit. My kid is a bit on the fence about foods cooked in wine, so I was hoping it turned out well and that she'd like it.
We both wanted to lick the pan for that sauce! Sooooo good. This recipe EASILY slipped into regular rotation in our dinner menu. We've had it twice in the last 30 days already and I'm ready for more!
It looks like there's a lot of steps--just get all your items prepped early and it'll save you. By the second time I made this, I flew right through with ease.
For step by step directions from the author of the recipe -- check the author's site.
(Cheesecake Factory Copycat)
Prep time: 15 mins Cook time: 45 mins Total time: 1 hour
Juicy chicken and mushrooms in creamy sauce under melty cheese... This creamy Chicken Madeira is a copycat recipe of the most popular dish at the Cheesecake Factory.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost To Make: $20-$25
Serving: 4 as a main course
1 lb (2 large) Chicken Breasts, halved lengthwise and pounded to an even ¼" thickness
1 lb asparagus, blanched*
Salt and Pepper
4 Tbsp Butter, divided
2 Tbsp Olive Oil, divided
16 oz button mushrooms, thickly sliced
1 small or ½ medium yellow onion, finely diced
2 large garlic cloves, minced
2 Tbsp fresh parsley, finely chopped, plus to garnish
1½ cups Madeira Wine (sweet white wine)*
1½ cups beef stock or broth
½ cup whipping Cream (heavy or regular)
Salt and Pepper to taste
1 cup mozzarella cheese, shredded
To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside). **I cook them 2-3 minutes longer -- I like my asparagus a little softer**
Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with ¼ tsp salt and ¼ tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.
Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than ¼" thick. Season chicken all over with ½ tsp salt and ¼ tsp black pepper. ***I did this step as I blanched the asparagus to save time***
Place same pan you cooked the onions, etc, over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms. ***I added to top of onions to help them stay warm***
In the same pan, add 1½ cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1½ cups beef broth and boil until ⅔ cup liquid remains or about ¼ of it's original volume (10 min). Reduce heat to medium, add ½ cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.
Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.
*Madeira is often found at the liquor and wine store - not carried in many grocery stores. About $6/bottle. (I found it in my local grocery store for $8-- and the bottle I purchased was enough to make the meal twice)