Description

This is a favorite dish at The Cheesecake Factory and now it can be a favorite one at home as well. It is a flavorful chicken dish with a wonderful wine sauce all served over mashed potatoes and garnish with freshly steamed broccoli.

Ingredients

• 1 lb. chicken breasts
• 1/2 t. salt
• 1/2 t. freshly ground black pepper
• 1 T. butter
• 1 T. vegetable or canola oil
• 1 T. butter
• 8 oz. mushrooms, white or baby Portobello
• 8 oz. beef stock
• 2 c. Madeira wine
• 2 T. butter
• 1 T. cornstarch
• 1 T. water
• 4 - 6 oz. fresh Mozzarella cheese
• 8 asparagus spears, steamed
• mashed potatoes

Steps

1. Wash chicken and pat dry with paper towels. Slice breasts in half horizontally. Place cut chicken breasts on a sheet of plastic wrap; cover chicken with plastic wrap; with a meat mallet, pound all chicken to flatten them out to 1/4 inch thickness. Season with salt and pepper.
2. In a large skillet over medium heat; add butter and oil. When butter begins to foam slightly, add chicken. Do not over-crowd the skillet, cooking chicken in batches, as necessary. When the edges turn white, flip over, and cook chicken on the other side, cooking until slightly browned. Remove chicken from the skillet.
3. Add 1 T. butter to the skillet; add mushrooms; cook several minutes. The mushrooms will begin to brown and sear. Remove mushrooms from the skillet.