Cheesecake Factory Chicken Madeira

Name: Cheesecake Factory Chicken Madeira
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 pound chicken breast; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon butter; 1 tablespoon vegetable oil; 1 tablespoon butter; 8 ounces mushrooms (white or baby Portobello mushrooms); 8 ounces beef stock; 2 cups Madeira wine; 2 tablespoons butter; 1 tablespoon corn starch; 1 tablespoon water; 6 ounces mozzarella cheese; 8 asparagus spears

User Reviews

4.9

45 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
514 kcal
Course
Main Course
Cuisine
American

Cheesecake Factory Chicken Madeira

Yvette Arnold

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Cheesecake Factory Chicken Madeira tastes even better when you make it at home.

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Ingredients

Servings

1 pound chicken breast
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter
1 tablespoon vegetable oil
1 tablespoon butter
8 ounces mushrooms (white or baby Portobello mushrooms)
8 ounces beef stock
2 cups Madeira wine
2 tablespoons butter
1 tablespoon corn starch
1 tablespoon water
6 ounces mozzarella cheese (fresh is best)
8 asparagus spears steamed

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Instructions

Slice chicken breasts in half horizontally. Place cut chicken breast onto a sheet of plastic wrap, and cover the chicken with plastic wrap, use a meat pounder to flatten out chicken to 1/4 inch thickness. Flatten out remaining pieces of chicken with a meat pounder. Season chicken with salt and pepper. In a large skillet over medium heat add butter and vegetable oil. When the butter begins to foam slightly add chicken. Be
careful not to overcrowd the pan. You may need to cook the chicken in batches. When the chicken's edges turn white, flip over, and cook chicken on the other side. The chicken should be slightly browned. Remove chicken from the pan. Add 1 tablespoon of butter to the pan, and add mushrooms. Cook the mushrooms for a couple of minutes. The mushrooms will begin to brown and sear. Remove mushrooms from the pan.
Add 2 cups of Madeira wine in the pan, scrape the browned bits up from the bottom of the skillet. Add beef broth to the wine, stir to blend well. Cook the sauce until it reduces by 1/3. When the sauce has reduced add a slurry of 1 tablespoon cornstarch and 1 tablespoon water. Stir to blend well cook for about 2 minutes. Add two tablespoons of butter to the sauce and stir well. Return mushrooms to the sauce. To serve: place chicken breast on a pile of mashed potatoes.
Spoon sauce over the chicken, and add a slice or two of the Mozzarella cheese on top of the chicken. Place the chicken under the broiler until the cheese browns if desired. You can place the chicken with cheese in a hot oven to warm the cheese. Garnish with Asparagus spears.

Notes

Chicken Thickness: Even pounding ensures consistent cooking
Mushroom Browning: Don't overcrowd pan for better caramelization
Sauce Reduction: Look for coating consistency on the back of a spoon
Fresh Mozzarella: Pat dry before using to prevent excess moisture
Temperature Control: Adjust heat as needed in order to avoid burning

Nutrition Information

Show Details

Calories 514kcal (26%) Carbohydrates 8g (3%) Protein 36g (72%) Fat 27g (42%) Saturated Fat 16g (80%) Cholesterol 136mg (45%) Sodium 910mg (38%) Potassium 822mg (23%) Fiber 0g (0%) Sugar 3g (6%) Vitamin A 685IU (14%) Vitamin C 2.6mg (3%) Calcium 236mg (24%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 514 kcal

% Daily Value*

Calories	514kcal	26%
Carbohydrates	8g	3%
Protein	36g	72%
Fat	27g	42%
Saturated Fat	16g	80%
Cholesterol	136mg	45%
Sodium	910mg	38%
Potassium	822mg	17%
Fiber	0g	0%
Sugar	3g	6%
Vitamin A	685IU	14%
Vitamin C	2.6mg	3%
Calcium	236mg	24%
Iron	1.4mg	8%