Chicken Madeira Recipe (Cheesecake Factory Copycat)

Name: Chicken Madeira Recipe (Cheesecake Factory Copycat)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 as a main course
Ingredients: 1 lb chicken breasts (2 large); 1 lb asparagus; 3/4 tsp sea salt, divided; 3 Tbsp unsalted butter; 2 Tbsp olive oil; 16 oz button mushrooms; 1 small or 1/2 medium yellow onion; 2 large garlic cloves; 2 Tbsp fresh parsley; 1 1/2 cups Madeira wine; 1 1/2 cups low sodium beef stock or broth; 1/2 cup whipping cream; 1 cup mozzarella cheese

User Reviews

5.0

1,362 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4 as a main course
Calories
582 kcal
Course
Main Course
Cuisine
American

Chicken Madeira Recipe (Cheesecake Factory Copycat)

Colin Brown

Report

Juicy chicken and mushrooms in creamy sauce under melty cheese... This creamy Chicken Madeira is a copycat recipe of the most popular dish at the Cheesecake Factory.

Share:

I Made This!

1,021 people made this

Print

274 people printed this

Save this

817 people saved this

Ingredients

Servings

1 lb chicken breasts (2 large)
1 lb asparagus blanched*
3/4 tsp sea salt, divided and black pepper to taste
3 Tbsp unsalted butter divided
2 Tbsp 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 Tbsp fresh parsley finely chopped, plus to garnish
1 1/2 cups Madeira wine sweet white wine*
1 1/2 cups low sodium beef stock or broth
1/2 cup whipping cream heavy or regular
1 cup mozzarella cheese shredded

Add to Shopping List

Instructions

To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside).
Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.
Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.
In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it's original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.
Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.

Notes

*Found at the liquor and wine store - not carried in most grocery stores. $6 bottle.

Nutrition Information

Show Details

Calories 582kcal (29%) Carbs 15g Protein 39g (78%) Fat 34g (52%) Cholesterol 154mg (51%) Sodium 934mg (39%) Potassium 1349mg (39%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 1890IU (38%) Vitamin C 15.1mg (17%) Calcium 299mg (30%) Iron 3.9mg (22%)

Nutrition Facts

Serving: 4as a main course

Amount Per Serving

Calories 582 kcal

% Daily Value*

Calories	582kcal	29%
Carbs	15g
Protein	39g	78%
Fat	34g	52%
Cholesterol	154mg	51%
Sodium	934mg	39%
Potassium	1349mg	29%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	1890IU	38%
Vitamin C	15.1mg	17%
Calcium	299mg	30%
Iron	3.9mg	22%