CHEESECAKE FACTORY CHICKEN MADEIRA (COPYCAT)
Cheesecake Factory Chicken Madeira with chicken breasts, mushrooms and asparagus in a rich, buttery, madeira wine sauce is a copycat of the most popular chicken dish on the menu.
Provided by Sabrina Snyder
Categories Main Course
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 g, Calories 443 kcal, Carbohydrate 7 g, Protein 34 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 124 mg, Sodium 1155 mg, Fiber 1 g, Sugar 3 g
CHEESECAKE FACTORY CHICKEN MADEIRA
Cheesecake Factory Chicken Madeira tastes even better when you make it at home.
Provided by Stephanie Manley
Categories Main Course
Time 30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 514 kcal, Carbohydrate 8 g, Protein 36 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 136 mg, Sodium 910 mg, Sugar 3 g, ServingSize 1 serving
BEST CHICKEN MADEIRA RECIPE WITH SECRET SAUCE
Chicken Madeira - This Cheesecake Factory copycat recipe has luscious bites of juicy chicken breasts, creamy sauce, buttery vegetables, and melted cheese.
Provided by Love Keil
Categories Main Coarse
Number Of Ingredients 12
Steps:
- Season both sides of chicken with salt and pepper, to taste. Then place it in a flour, coating both sides.
- Heat two tablespoons of butter and 1 tablespoon of oil in the skillet on medium-high heat. Add chicken and cook for about 4-5 minutes on each side. Remove the chicken, add in 1 tablespoon of butter then add sliced mushrooms, season with salt and pepper to taste, cook for 5 minutes or until soft.
- Transfer mushrooms on to a plate. Add 1 tablespoon of butter and garlic, saute for 1 minute. Add 2 tablespoons of flour and saute for another minutes, stirring the whole time.
- Slowly pour in the Madeira wine whisking continuously to combine with flour mixture, then add chicken broth, bring to a boil and then simmer for 10-12 minutes, stirring few times. Season with salt and pepper, if needed.
- Add the chicken and mushrooms back into the pan. Sprinkle with cheese and broil on high for 3-4 minutes, or until cheese melts. Garnish with parsley. Serve with cooked buckwheat and blanched asparagus.
- How to blanch asparagus: Fill a pot with water and add 1 tablespoon of salt, bring to a boil. Add trimmed asparagus and boil uncovered until tender and bright green 2-3 minutes then remove and set aside until ready for serving.
Nutrition Facts : Calories 400 kcal, Carbohydrate 15 g, Protein 35 g, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 117 mg, Sodium 757 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
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- Season the chicken with salt and pepper. In a large 12-inch skillet with a lid, heat the oil with 2 tbsp of the butter over medium-high heat. Add the chicken and reduce the heat to medium. Do not crowd the pan, cook in batches if needed.
- Cook until lightly browned and cooked through (165°F on an instant read thermometer), 4 to 5 minutes per side. Transfer the chicken to a plate and cover with foil to keep warm. Do not wipe out the pan, you want all that deliciousness for the sauce!
- Add 2 more tbsp of butter to the same skillet and add the mushrooms and shallots. Cook on medium-high heat 8 to 10 minutes, stirring occasionally, scraping up any browned bits from the chicken. Use a slotted spoon to place the mushrooms and shallots next to the chicken and cover to keep warm.
- Put 2 tbsp of the beef broth in a small bowl and set aside. Pour the remaining beef broth and wine into the skillet. Be sure to scrape the bottom of the pan to loosen any browned bits. Bring to a boil, reduce to medium heat to maintain a low boil, and cook for 10 to 12 minutes or until reduced by half.
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- Flatten chicken breasts to an even 1/4-inch thickness throughout. Lightly sprinkle both sides of each chicken breast with kosher salt and black pepper. In a large skillet, heat 3 TB olive oil over medium heat until hot. Place chicken breasts in skillet, without overcrowding (if needed, cook them in two separate batches.) Cook 3-4 minutes per side, until nicely browned on both sides and no longer pink in center. Transfer cooked chicken to a baking pan and cover to keep warm.
- In the same skillet (don’t wash out the skillet) add 2 TB olive oil over medium heat until oil is hot. Add mushrooms and stir 1-2 min. Add the remaining sauce ingredients. Stir and bring sauce to a boil. Immediately reduce heat to a simmer. Simmer 20 minutes or until sauce is reduced by one-fourth of its original volume. Finished sauce will be dark brown and thickened. Transfer sauce to a container and keep warm.
- Sprinkle mozzarella cheese evenly on top of chicken breasts on baking pan. Broil 3-4 minutes or until cheese is golden and melted.
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- Heat a large skillet over medium high heat. Add 2 Tbsp butter to melt. Place chicken in the pan and cook 4-5 minutes on each side, or until the chicken is browned and just cooked through. Remove chicken from pan and keep warm.
- Add remaining butter to the pan to melt. Add mushrooms and cook for 4-5 minutes until tender and browned. Season with salt and pepper. Add garlic to the pan and cook for 1 minute. Remove mushrooms from the pan and keep warm.
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- Place chicken breasts between 2 pieces of Saran Wrap or wax paper and pound until about 1/2 inch thick.
- Place chicken in a resealable plastic bag. Place bag in a bowl big enough to hold the chicken. Combine marinade ingredients and pour in the bag. Squeeze all the air out of the bag and refrigerate for about 2 hours.
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- Heat a skillet over medium high heat and add 3 tablespoons of butter. Salt and pepper the chicken breasts and place them in the hot pan. Don’t overcrowd the pan, you may need to cook in batches. Cook chicken for about 4 minutes on each side, or until chicken is golden brown and cooked through. Set aside.
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- To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside).
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