Cheesecake Factory Copycat Chicken Madeira Recipe

Do you miss eating the cheesecake factory’s famous chicken Madeira but don’t want to go travel all the way just to eat it? Then, you’re in luck because of this copycat recipe by Natashas Kitchen on YouTube, now you can have a taste of this creamy dish, served in a skillet, at the comfort of your home.

Ingredients:

• 1 pound or 2 large chicken breasts
• 1 pound asparagus, blanched
• ¾ tsp sea salt, divided
• Black pepper to taste
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil, divided
• 16 ounces button mushrooms, thickly sliced
• 1 small or ½ medium yellow onion, finely diced
• 2 large garlic cloves, minced
• 2 tbsp fresh parsley, finely chopped,
• Fresh parsley, to garnish
• 1½ cups Madeira wine, sweet white wine
• 1½ cups low sodium beef stock or broth
• ½ cup whipping cream, heavy or regular
• 1 cup mozzarella cheese, shredded

Directions:

Step 1

Remove and snap off the fibrous stem from the asparagus, then fill a medium-sized pot with 6 cups of water, bring it to a boil then add a tablespoon of salt. Place the asparagus in the pot, then boil it uncovered until it becomes crisp-tender and bright green. After about 2 to 3 minutes, remove it from the hot water and set them aside. Melt 2 tablespoons of butter and 1 tablespoon of oil on a large pan over medium or high heat. Add in the sliced mushrooms and cook them for about 5 minutes until they are soft. Add in the onion and garlic, then season them with salt, black pepper, and parsley. Cook them for about 2 minutes, then transfer the mixture to a place.

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Step 2

Slice the chicken breasts in half thinly, then place each piece in a plastic wrap, and pound it until it’s less than a quarter thick. Season the chicken with salt and pepper on both sides equally. Wipe the same pan clean with a wet paper towel, add in 1 tablespoon each of butter and oil, then melt them over medium or high heat. Add in the seasoned chicken breasts and cook each side for about 3 to 4 minutes until golden brown and cooked through. Remove the chicken breasts and place them on the same plate as the mushrooms.

Step 3

Still using the same pan, add in the Madeira and boil it until it has reduced by half, scrape the bottom of the pan to deglaze. Pour in the beef broth and let it boil until only ¼ of its original volume remains. Reduce the heat to medium, then add in the whipping cream and let it simmer until it thickens. Season it with salt and pepper to taste. Return the chicken to the pan and turn it occasionally to coat both sides. Top it with the cooked mushrooms and asparagus, then sprinkle the top with mozzarella cheese. Broil it for 3 to 4 minutes or until the cheese is melted, garnish with fresh parsley and serve.

*All these images are credited to Natashas Kitchen via YouTube. Give their channel a visit and subscribe for more!

Cheesecake Factory Copycat Chicken Madeira Recipe