Look, we all know that going out to eat all the time is not a great habit and that it can quickly drain your bank account. Regardless, we still can’t resist the urge all the time. Though we all have our own favorite restaurants, many of us have probably been to Cheesecake Factory at least a few times. Not only is their cheesecake delicious but they also have a wide menu full of other delicious options. One of these recipes is their Chicken Madeira, a truly tasty dish with a cream sauce that it’s impossible not to love. Fortunately, we can help you recreate it right at home.
Today, we’re making a Chicken Madeira dish just like they do at The Cheesecake Factory—and it’s actually pretty straightforward. If we pull this off correctly, you may never need to go out to eat again (except for cheesecake, maybe).
Here’s what you need:
- 1 pound of chicken breasts, halved and pounded to a 1/4 inch
- 1 pound of blanched asparagus
- 3/4 teaspoons of sea salt
- 3 tablespoons of unsalted butter, divided
- 2 tablespoons of olive oil, divided
- 16 ounces of button mushrooms, thickly sliced
- 1 small yellow onion, diced
- 2 large cloves of minced garlic
- 2 tablespoons of fresh parsley, finely chopped
- 1 1/2 cups of Madeira Wine sweet white wine
- 1 1/2 cups of low-sodium beef stock or broth
- 1/2 cup of heavy whipping cream
- 1 cup shredded mozzarella
Here’s what you do:
1. First, you’ll need to blanch your asparagus. To do this, take off the fibrous parts of the stems by snapping them off. Fill a sauce pot with about six cups of water and bring it to a boil with one tablespoon of salt added. Throw in your asparagus and boil them until they’re crisp and a bright green (for about two to three minutes). Set them aside.
2. Next, get a large oven-safe pan (like a cast iron skillet, perhaps) and start it going over medium-high heat. Melt in two tablespoons of butter and one tablespoon of oil. Throw in your sliced mushrooms and cook them for about five minutes, until they soften. Next, stir in your diced onion and cook it for three minutes. Add your minced garlic and season the entire thing with 1/4 teaspoon of salt, a 1/4 teaspoon of black pepper and two tablespoons of parsley. Cook it all for two more minutes and then remove everything, wiping the skillet clean.
3. After that, you’re ready to prepare your chicken breasts. Slice your breasts in half lengthwise and use a mallet to pound them thin, until they’re about 1/4 inch thick. Season the chicken with salt and pepper. In the meantime, get your same skillet back on medium-high heat and add another tablespoon of butter and a tablespoon of oil. As the butter starts foaming, throw in your chicken breasts and sauté them for three to four minutes per side until they’re cooked through. When they’re done, put them on a plate with the mushrooms.
4. Using the same pan, pour in your Madeira wine and boil it until it reduces by half (for about five minutes at a fast boil). Make sure you scrape the bottom of the pan throughout this process to help deglaze it. Next, add your beef broth and boil until only about a quarter of your total liquid is left in the pan (or for about 10 minutes). Turn your heat down to medium and add in half a cup of cream, simmering it for two minutes to let everything thicken. Add salt and pepper to taste.
5. Finally, throw your chicken back in the pan and turn it around to make sure it’s coated in the sauce. Top everything with your mushrooms and asparagus and sprinkle the shredded mozzarella on top of it all. Broil it for three to four minutes, or until the cheese melts. Take it out of the oven, throw your fresh parsley on top and you’re ready to eat!
Although this recipe is a bit more involved than some of the others we’ve posted, you’re definitely going to taste the difference when you sit down to eat! This dish has all the cheesy, savory richness you would expect from a wine-sauced chicken meal—but now you can save yourself a little cash doing it. Enjoy!
Have you tried this recipe out yourself? Let us know what you think in the comments.
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Sources Natasha’s Kitchen