Chicken Madeira - A Cheesecake Factory Copycat
Description
This decadent chicken dish is so amazing, it will have you licking your plates. It has juicy chicken, asparagus and mushrooms in a flavorful Madeira cream sauce and melted cheese. It will impress both family and dinner guests so much, they'll think that y
Ingredients
1 lb. chicken breasts, about 2 large, halved lengthwise, pounded to an even 1/4 inch thickness
1 lb. asparagus, blanched
6 c. water with 1 T. salt
3/4 t. sea salt, divided
black pepper, to taste
3 T. unsalted butter, divided
2 T. olive oil, divided
16 oz. button mushrooms, thickly sliced
1 small or 1/2 medium yellow onion, finely diced
2 large garlic cloves, minced
2 T. fresh parsley, finely chopped, plus more to garnish
1 1/2 c. Madeira Wine (sweet white wine)*
1 1/2 c. low-sodium beef stock/broth
1/2 c. whipping cream heavy or regular
1 c. mozzarella cheese, shredded
Directions
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To blanch asparagus:
Snap off fibrous ends of asparagus; discard.
Fill a medium pot with 6 cups water; bring to a boil; add 1 T. salt. Add asparagus; boil uncovered until crisp tender and bright green, about 2-3 minutes; remove from hot water; set aside.
Place a large heavy, oven-safe skillet over medium-high heat; melt 2 T. butter and 1 T. oil. Add sliced mushrooms; cook 5 minutes until soft. Stir in diced onion; cook 3 minutes. Add minced garlic cloves; season with 1/4 t. salt, 1/4 t. pepper and 2 T. parsley. Cook 2 minutes; transfer mixture to a plate/platter; wipe skillet clean with a wet paper towel.
Slice chicken breasts in half lengthwise; pound each cutlet between plastic wrap until no more than 1/4 inch thick. Season chicken all over with 1/2 t. salt and 1/4 t. pepper. Place same skillet over medium-high heat; add 1 T. butter and 1 T. oil. When butter is finished foaming, add chicken breasts; sauté 3 - 4 minutes per side or until golden and cooked through. Remove chicken from skillet to the same plate/platter with mushrooms.
In the same skillet, add 1 1/2 c. Madeira wine; boil until reduced by half, about 5 minutes of vigorous boiling, scraping the bottom of the skillet to deglaze. Add 1 1/2 c. beef stock/broth; boil until 2/3 c. liquid remains or about 1/4 of the original volume, taking about 10 minutes. Reduce heat to medium; add 1/2 c. cream; simmer until sauce thickens, about 2 minutes. Season with salt and pepper, to taste.
Preheat oven to broil.
Return chicken to the skillet, turning to coat chicken in the sauce; top with mushrooms and asparagus; sprinkle 1 c. mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven.
Serve garnished with fresh parsley.
4 servings.
*Found at liquor and wine stores, not usually carried in grocery stores. Marsala wine could be used as a substitute.