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Cheesecake Factory Chicken Madeira Recipe

  • Author: Chef Mia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Method: Main course
  • Cuisine: American-Italian fusion

Description

This copycat Cheesecake Factory Chicken Madeira features pan-seared chicken breasts smothered in a rich, savory mushroom and Madeira wine sauce. Serve with asparagus and melted mozzarella for a restaurant-quality meal at home.

Ingredients

Scale
  • 2 (8-ounce) boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour, for dredging
  • 3 tablespoons olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1 cup Madeira wine
  • 1 cup beef broth
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour (for sauce)
  • 1/2 cup heavy cream (optional, for a creamier sauce)
  • 1 bunch fresh asparagus, trimmed
  • 4 slices mozzarella cheese (or fresh mozzarella)

Instructions

  1. 1. Prepare the chicken: Season the chicken breasts with salt and pepper on both sides. Dredge lightly in flour, shaking off excess.
  2. 2. Sear the chicken: In a large skillet, heat the olive oil over medium-high heat. Cook the chicken breasts for 4–5 minutes per side until golden and cooked through. Remove and set aside.
  3. 3. Sauté mushrooms: In the same skillet, add the sliced mushrooms and cook for 3–4 minutes until browned and soft. Season with a pinch of salt and pepper.
  4. 4. Make the sauce: Add the Madeira wine and beef broth to the skillet with the mushrooms. Bring to a boil, scraping up any browned bits from the bottom. Let simmer until the liquid is reduced by half, about 5–7 minutes.
  5. 5. Finish the sauce: Reduce heat to low. Whisk in the butter and the additional tablespoon of flour to thicken slightly. Stir in heavy cream if using. Simmer for 1 minute.
  6. 6. Cook the asparagus: While the sauce simmers, blanch or steam the asparagus until tender-crisp, about 3–4 minutes. Drain.
  7. 7. Assemble: Preheat oven broiler. Place the seared chicken breasts in a baking dish or oven-safe skillet. Top each with a mound of asparagus and a slice of mozzarella cheese. Broil for 1–2 minutes just until cheese melts and is bubbly.
  8. 8. Serve: Spoon the Madeira mushroom sauce over the top of the chicken and asparagus. Serve immediately.

Notes

For a more authentic Cheesecake Factory version, use a dry Madeira wine (such as Sercial or Verdelho). If you don’t have Madeira, substitute a dry sherry or Marsala wine. The heavy cream is optional but adds richness.

Nutrition

  • Calories: 620
  • Sugar: 6g
  • Fat: 32g
  • Carbohydrates: 28g
  • Protein: 48g

Find it online: https://exorecipes.com/chicken-madeira-recipe/