Chicken Madeira - A Cheesecake Factory Copycat
Recipes Chicken Holidays Main Dish Meal ideas Restaurants
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.