The Cheesecake Factory Chicken Madeira
This copycat Cheesecake Factory Chicken Madeira features tender pan-seared chicken breasts topped with sauteed asparagus, earthy mushrooms, and melted Mozzarella cheese all bathed in an incredibly rich Madeira wine reduction sauce. It is an elegant yet achievable dinner that is one of the most popular dishes on the entire Cheesecake Factory menu.
Pan-seared chicken in a rich Madeira wine sauce topped with asparagus and melted Mozzarella.
Nutrition per serving
Ingredients
Protein
Sauce
Vegetables
Cheese
Instructions
Sear the Chicken
Season pounded chicken breasts generously with salt and pepper. Heat olive oil in a large oven safe skillet over medium-high heat. Sear chicken for 4 to 5 minutes per side until golden brown. Remove and set aside on a plate while keeping all the drippings in the pan.
Build the Madeira Sauce
In the same skillet, saute sliced mushrooms in butter over medium heat for 5 minutes until golden. Add minced garlic and cook for 1 minute. Pour in Madeira wine and scrape up all browned bits from the pan. Add beef broth and simmer for 10 to 15 minutes until the sauce reduces by half and becomes glossy.
Add the Asparagus
Blanch trimmed asparagus spears in boiling salted water for 2 to 3 minutes until bright green and barely tender. Drain and immediately transfer to an ice bath to stop cooking. This preserves their color and prevents them from becoming mushy when they go into the oven.
Broil to Finish
Return seared chicken breasts to the skillet with the Madeira sauce. Lay asparagus spears over each chicken breast and top with generous amounts of shredded Mozzarella cheese. Transfer the skillet to the oven and broil for 3 to 4 minutes until the cheese is melted, bubbly, and lightly browned.
Substitutions
Common mistakes
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