Cheesecake Factory Chicken Madeira (Copycat)
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
4 Servings
-
Calories
443 kcal
-
Course
Main Course
-
Cuisine
Spanish
Cheesecake Factory Chicken Madeira (Copycat)
Description
The recipe features boneless skinless chicken breasts lightly flattened and seasoned before cooking in butter to attain a gentle brown and just-done texture. After removing the chicken, sliced mushrooms are sautéed briefly in the same pan with additional butter to develop flavor. The mushrooms are set aside with the chicken while the Madeira wine and beef broth are added to the pan, brought to a boil, then simmered to reduce the sauce.
Meanwhile, asparagus is cooked separately until tender but still firm. The chicken and mushrooms are returned to the sauce along with the asparagus to warm through. Mozzarella cheese tops the chicken before finishing with shaved Parmesan garnish.
This dish melds the savory richness of the mushroom and Madeira reduction with the freshness of asparagus and melted cheese. Cooking the chicken carefully prevents overcooking while the sauce provides depth and moisture. The asparagus adds a slight crunch and color contrast.
Ingredients
- 4 chicken breast trimmed (5 ounces, boneless skinless
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
- 4 tablespoons butter , divided
- 2 cups white mushrooms , sliced thinly
- 2 cups madeira wine
- 2 cups beef broth
- 1/2 pound asparagus , trimmed
- 4 ounces mozzarella cheese
- Parmesan Cheese , shaved for garnish
Instructions
- Put the chicken between two pieces of saran wrap and lightly flatten using a rolling pin or heavy pot or flat mallet (don't use a spiked side).
- Season with salt and pepper.
- Heat two tablespoons of butter in your skillet (that has a lid) on medium-high heat.
- Cook the chicken on medium heat for 4-5 minutes on each side, until slightly browned and just cooked through.
- Remove the chicken, add in 2 more tablespoons of butter and add the mushrooms.
- Cook on medium-high heat for 1-2 minutes before stirring, cook an additional 1-2 minutes.
- Remove the mushrooms and put with the chicken on another plate.
- Add in the Madeira wine and beef broth.
- Bring to a boil, reduce to a simmer and cook for 10-12 minutes.
- While sauce is reducing boil your asparagus for 3-5 minutes in another pot or microwave on a plate in a single layer with a wet paper towel on top for 4-5 minutes.
- Add the chicken back into the pan, top with mushrooms and asparagus.
- Cook an additional 1-2 minutes, cover the chicken with Mozzarella cheese and mushrooms.
- Cover the pan and let cook for 2-3 minutes or until cheese is melted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 443kcal | 22% |
| Carbohydrates | 8g | 3% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 125mg | 42% |
| Sodium | 1145mg | 48% |
| Potassium | 862mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1005IU | 20% |
| Vitamin C | 6mg | 7% |
| Calcium | 186mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
