Description
This Chicken Madeira recipe is a delicious copycat of the Cheesecake Factory classic, featuring tender sautéed chicken breasts topped with a rich Madeira wine sauce, sautéed mushrooms, blanched asparagus, and melted mozzarella cheese. It combines savory, buttery flavors with a luscious creamy sauce perfect for a special dinner.
Ingredients
Chicken and Vegetables
- 1 lb Chicken Breasts (2 large)
- 1 lb asparagus (blanched*)
- 3/4 tsp sea salt, divided
- Black pepper, to taste
For Sautéing
- 3 Tbsp Unsalted Butter, divided
- 2 Tbsp olive oil, divided
Sauce and Toppings
- 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 extra 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)
For Blanching Asparagus
- 6 cups water
- 1 Tbsp salt
Instructions
- Blanch Asparagus: Remove fibrous stems by snapping off the bottom ends of the asparagus. Bring a medium pot filled with 6 cups of water and 1 Tbsp salt to a boil. Add asparagus and boil uncovered for 2-3 minutes until crisp-tender and bright green. Remove from water and set aside.
- Sauté Mushrooms and Aromatics: Heat a large heavy oven-safe pan over medium-high heat. Melt 2 Tbsp butter and add 1 Tbsp olive oil. Add sliced mushrooms and cook for 5 minutes until soft. Stir in diced onion and cook 3 minutes, then add minced garlic, 1/4 tsp salt, 1/4 tsp black pepper, and 2 Tbsp parsley. Cook another 2 minutes, then transfer mixture to a plate and wipe the pan clean with a wet paper towel.
- Prepare and Cook Chicken: Slice chicken breasts in half lengthwise and pound each cutlet with plastic wrap to about 1/4-inch thickness. Season with 1/2 tsp salt and 1/4 tsp black pepper. In the same pan over medium-high heat, melt 1 Tbsp butter and add 1 Tbsp olive oil. Once butter foams, add chicken and sauté 3-4 minutes per side until golden and cooked through. Remove chicken to the plate with mushrooms.
- Make Madeira Sauce: Pour 1 1/2 cups Madeira wine into the pan and boil vigorously for 5 minutes until reduced by half, scraping the pan bottom to deglaze. Add 1 1/2 cups beef broth and boil until about 2/3 cup of liquid remains, approximately 10 minutes. Reduce heat to medium, add 1/2 cup whipping cream and simmer until the sauce thickens, about 2 minutes. Adjust seasoning with salt and pepper to taste.
- Assemble and Broil: Return chicken to the pan and turn to coat with the sauce. Top chicken with the mushroom mixture and blanched asparagus. Sprinkle 1 cup shredded mozzarella over the top. Place the pan under the broiler for 3-4 minutes or until the cheese is melted and bubbly. Remove from oven and garnish with fresh parsley before serving.
Notes
- Blanching asparagus helps maintain its vibrant color and crisp-tender texture.
- Use an oven-safe pan for seamless transition from stovetop to broiler.
- Adjust salt and pepper seasoning according to your taste preferences.
- Make sure to pound chicken evenly for uniform cooking and tenderness.
- Swapping mozzarella with fontina or Swiss cheese can add a different flavor profile.
- If Madeira wine is unavailable, a sweet white wine or Marsala can be used as a substitute.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
