Cheesecake Factory Chicken Madeira Recipes

CHEESECAKE FACTORY CHICKEN MADEIRA

Steps:

• Slice chicken breasts in half horizontally. Place cut chicken breast onto a sheet of plastic wrap, and cover the chicken with plastic wrap, use a meat pounder to flatten out chicken to 1/4 inch thickness. Flatten out remaining pieces of chicken with a meat pounder. Season chicken with salt and pepper. In a large skillet over medium heat add butter and vegetable oil. When the butter begins to foam slightly add chicken. Be
• careful not to overcrowd the pan. You may need to cook the chicken in batches. When the chicken's edges turn white, flip over, and cook chicken on the other side. The chicken should be slightly browned. Remove chicken from the pan. Add 1 tablespoon of butter to the pan, and add mushrooms. Cook the mushrooms for a couple of minutes. The mushrooms will begin to brown and sear. Remove mushrooms from the pan.
• Add 2 cups of Madeira wine in the pan, scrape the browned bits up from the bottom of the skillet. Add beef broth to the wine, stir to blend well. Cook the sauce until it reduces by 1/3. When the sauce has reduced add a slurry of 1 tablespoon cornstarch and 1 tablespoon water. Stir to blend well cook for about 2 minutes. Add two tablespoons of butter to the sauce and stir well. Return mushrooms to the sauce. To serve: place chicken breast on a pile of mashed potatoes.
• Spoon sauce over the chicken, and add a slice or two of the Mozzarella cheese on top of the chicken. Place the chicken under the broiler until the cheese browns if desired. You can place the chicken with cheese in a hot oven to warm the cheese. Garnish with Asparagus spears.

CHEESECAKE FACTORY CHICKEN MADEIRA (COPYCAT)

Steps:

• Put the chicken between two pieces of saran wrap and lightly flatten using a rolling pin or heavy pot or flat mallet (don't use a spiked side).
• Season with salt and pepper.
• Heat two tablespoons of butter in your skillet (that has a lid) on medium-high heat.
• Cook the chicken on medium heat for 4-5 minutes on each side, until slightly browned and just cooked through.
• Remove the chicken, add in 2 more tablespoons of butter and add the mushrooms.
• Cook on medium-high heat for 1-2 minutes before stirring, cook an additional 1-2 minutes.
• Remove the mushrooms and put with the chicken on another plate.
• Add in the Madeira wine and beef broth.
• Bring to a boil, reduce to a simmer and cook for 10-12 minutes.
• While sauce is reducing boil your asparagus for 3-5 minutes in another pot or microwave on a plate in a single layer with a wet paper towel on top for 4-5 minutes.
• Add the chicken back into the pan, top with mushrooms and asparagus.
• Cook an additional 1-2 minutes, cover the chicken with Mozzarella cheese and mushrooms.
• Cover the pan and let cook for 2-3 minutes or until cheese is melted.

COPYCAT CHICKEN MADEIRA RECIPE

Steps:

• Pound chicken breasts until they are about 1/4" thick.
• Shake balsamic vinaigrette, brown sugar, and olive oil together in a sealed Ziploc bag. Add chicken and marinade for at least 30 minutes.
• Preheat oven to 350 degrees.
• Remove chicken from bag and place in a large skillet with olive oil, cook 4-6 minutes on each side (until chicken is a golden brown).
• Once browned, remove chicken and place in an oven safe dish. Bake for 10-15 minutes until chicken is cooked through.
• In the same skillet used for cooking the chicken, melt butter over medium heat. Add mushrooms and sauté for 2-3 minutes.
• Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20-25 minutes, until the sauce has reduced by about 50%.
• Top cooked chicken with mozzarella cheese and broil for 3-4 minutes, until the cheese starts to turn golden. Sprinkle with fresh parsley.
• Serve chicken immediately with sauce poured over top. We serve it with potatoes and asparagus or green beans, just like the Cheesecake Factory.