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chicken madeira cheesecake factory

Cheesecake Factory Chicken Madeira

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • 1 large skillet
  • 1 Saucepan
  • 1 Knife
  • 1 Cutting board
  • 1 Spatula
  • 1 measuring cup
  • 1 Whisk

Ingredients
  

  • 2 tablespoons olive oil
  • 4 pieces chicken breasts boneless and skinless
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • 8 ounces mushrooms sliced
  • 2 cloves garlic minced
  • 1 cup Madeira wine
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1/2 cup mozzarella cheese shredded
  • 2 tablespoons fresh parsley chopped
  • 1 pound asparagus trimmed

Instructions
 

  • Season the chicken breasts with salt and pepper on both sides.
  • Heat olive oil in a large skillet over medium heat and cook chicken until golden brown on both sides.
  • Remove the chicken from the skillet and set aside.
  • In the same skillet, melt butter and sauté mushrooms until golden brown.
  • Add garlic to the skillet and cook for an additional minute.
  • Pour in the Madeira wine and beef broth, and bring to a simmer.
  • In a small bowl, mix cornstarch and water to create a slurry, then add it to the skillet.
  • Stir the sauce until it thickens, then add the heavy cream and simmer for a few more minutes.
  • Return the chicken to the skillet, spoon the sauce over, and sprinkle mozzarella cheese on top.
  • Cover the skillet and cook until the cheese is melted and bubbly.
  • In a separate saucepan, bring water to a boil and blanch asparagus for 2-3 minutes until tender.
  • Drain the asparagus and serve alongside the chicken.
  • Garnish the dish with fresh parsley before serving.

Notes

For the best results, ensure that the chicken breasts are pounded to an even thickness to ensure even cooking. Use fresh Madeira wine for the most authentic flavor, and adjust the seasoning to taste throughout the cooking process. If you prefer a thicker sauce, add a bit more cornstarch slurry, but do so gradually to avoid over-thickening.
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