Description
This Chicken Madeira recipe is a delicious copycat of the Cheesecake Factory classic, featuring tender sautéed chicken breasts in a rich Madeira wine and beef stock sauce, topped with sautéed mushrooms, blanched asparagus, and melted mozzarella cheese. Perfect for an elegant yet approachable main course.
Ingredients
Scale
Chicken and Vegetables
- 1 lb Chicken Breasts (2 large)
- 1 lb asparagus, blanched
- 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 more to garnish
Seasoning and Fats
- 3/4 tsp sea salt, divided
- Black pepper to taste
- 3 Tbsp Unsalted Butter, divided
- 2 Tbsp olive oil, divided
Liquids and Dairy
- 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
Instructions
- Blanch the Asparagus: Snap off the fibrous stems from the asparagus and set aside. Bring 6 cups of water with 1 Tbsp salt to a boil in a medium pot. Add asparagus and boil uncovered for 2 to 3 minutes until crisp-tender and bright green. Remove 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 the sliced mushrooms and cook for about 5 minutes until soft. Stir in the diced onion and cook another 3 minutes. Add minced garlic, season with 1/4 tsp salt, 1/4 tsp black pepper, and 2 Tbsp parsley. Cook for 2 more minutes, then remove the mixture to a plate and wipe the skillet clean with a wet paper towel.
- Prepare the Chicken: Slice chicken breasts in half lengthwise, then pound each cutlet between plastic wrap until about 1/4 inch thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Heat the same pan over medium-high heat with 1 Tbsp butter and 1 Tbsp olive oil. Once butter is foaming, add chicken breasts and sauté for 3 to 4 minutes per side until golden and cooked through. Remove chicken to the plate with mushrooms.
- Make the Madeira Sauce: In the same pan, add 1 1/2 cups Madeira wine and boil vigorously for 5 minutes until reduced by half, scraping the pan bottom to deglaze. Add 1 1/2 cups beef broth and continue boiling until about 2/3 cup liquid remains (approximately 10 minutes). Reduce heat to medium, stir in 1/2 cup whipping cream, and simmer until sauce thickens, about 2 minutes. Season to taste with salt and pepper.
- Assemble and Broil: Return the chicken to the pan, turning to coat in the sauce. Top with the mushroom mixture and blanched asparagus. Sprinkle 1 cup shredded mozzarella cheese evenly over the top. Broil in the oven for 3 to 4 minutes until the cheese is melted and bubbly. Remove from oven and garnish with fresh parsley before serving.
Notes
- Blanching helps maintain asparagus’s vibrant color and crisp texture.
- The Madeira wine can sometimes be found at liquor and wine stores; it is a sweet white wine essential for the authentic sauce flavor.
- Use an oven-safe pan to easily transfer from stovetop to broiler without extra dishes.
- Adjust seasoning of sauce to your taste, as reduction concentrates the flavors.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently.
