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Irresistible Chicken Madeira

Chicken Madeira
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A recreation of the Cheesecake Factory’s Chicken Madeira, featuring tender chicken in a rich Madeira wine sauce, served with asparagus and mozzarella cheese.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds total)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 8 ounces mushrooms, sliced
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 2 cups Madeira wine
  • 1 1/2 cups beef broth
  • 1/2 cup heavy cream
  • 1 pound asparagus, trimmed
  • 1 cup shredded mozzarella cheese
  • Chopped fresh parsley (optional)

Instructions

  1. Prepare the chicken by slicing each breast in half lengthwise and pounding to 1/4-inch thickness; season with salt and pepper.
  2. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat; cook chicken until golden brown, about 3-4 minutes per side, then transfer to a plate.
  3. Add remaining olive oil and butter to the skillet; sauté mushrooms and onion until softened, about 5 minutes. Add garlic and cook briefly.
  4. Pour in Madeira wine, bring to a boil, and reduce by half, about 5-7 minutes. Add beef broth and simmer to reduce again, 8-10 minutes. Stir in heavy cream and season to taste.
  5. Blanch asparagus in boiling water for 2-3 minutes; drain and set aside.
  6. Return chicken to the pan, coat with sauce, and top with asparagus and mozzarella cheese.
  7. Broil in the oven for 2-3 minutes until cheese is melted and golden.
  8. Garnish with parsley and serve with mashed potatoes or bread.

Notes

Use a meat thermometer to ensure chicken reaches 165°F. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/chicken-madeira-recipe-delicious-easy-cooking/

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