Description
This Chicken Madeira recipe is a delicious copycat of the Cheesecake Factory classic, featuring tender chicken breasts sautéed to golden perfection and smothered in a rich Madeira wine and mushroom sauce. Blanched asparagus adds a fresh, crisp element, and the dish is finished with melted mozzarella cheese under the broiler. A comforting, elegant main course perfect for a special dinner.
Ingredients
Scale
Chicken and Vegetables
- 1 lb Chicken Breasts (2 large)
- 1 lb asparagus (blanched*)
- 3/4 tsp sea salt, divided
- Black pepper to taste
Cooking Fats
- 3 Tbsp Unsalted Butter (divided)
- 2 Tbsp olive oil (divided)
Sauce and Flavorings
- 16 oz button mushrooms (thickly sliced)
- 1 small or 1/2 medium yellow onion (finely diced)
- 2 large garlic cloves (minced)
- 2 Tbsp fresh parsley (finely chopped, plus more to garnish)
- 1 1/2 cups Madeira Wine (sweet white wine*)
- 1 1/2 cups low sodium beef stock or broth
- 1/2 cup Whipping Cream (heavy or regular)
- 1 cup mozzarella cheese (shredded)
Instructions
- Blanch the Asparagus: Remove fibrous stems from asparagus by snapping them off. Bring 6 cups of water with 1 Tbsp salt to a boil in a medium pot. Add asparagus and boil uncovered for 2-3 minutes until crisp-tender and bright green. Remove and set aside.
- Cook Mushrooms and Aromatics: Heat a large heavy oven-safe pan over medium-high heat. Melt 2 Tbsp butter and 1 Tbsp olive oil. Add sliced mushrooms and cook for 5 minutes until soft. Stir in diced onion and cook 3 minutes. Add minced garlic, then season with 1/4 tsp salt, 1/4 tsp pepper, and 2 Tbsp chopped parsley. Cook another 2 minutes. Remove mixture to a plate and wipe skillet clean.
- Prepare and Sauté Chicken: Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap to about 1/4 inch thick. Season all over with 1/2 tsp salt and 1/4 tsp pepper. Heat pan over medium-high heat with 1 Tbsp butter and 1 Tbsp olive oil. When butter foams, add chicken and sauté 3 to 4 minutes per side until golden and cooked through. Remove chicken to the plate with mushrooms.
- Make Madeira Sauce: In the same pan, add 1 1/2 cups Madeira wine and bring to a vigorous boil. Cook until reduced by half, about 5 minutes, scraping the pan to deglaze. Add 1 1/2 cups beef broth and boil until reduced to about 2/3 cup, roughly 10 minutes. Lower heat to medium, stir in 1/2 cup cream, and simmer until sauce thickens, about 2 minutes. Season with salt and pepper to taste.
- Combine and Broil: Return chicken to the pan, turning to coat with sauce. Arrange mushrooms and asparagus on top. Sprinkle 1 cup shredded mozzarella evenly over the dish. Place pan under broiler for 3-4 minutes until cheese melts and bubbles. Remove and garnish with fresh parsley before serving.
Notes
- Blanching asparagus helps preserve its bright color and crisp texture.
- Make sure your pan is oven-safe before broiling.
- You can substitute button mushrooms with cremini or baby bella mushrooms for deeper flavor.
- The Madeira wine adds a distinct sweet and nutty flavor, but a dry white wine can be used as a substitute if needed.
- Use low sodium broth to control the saltiness of the sauce.
- Pounding chicken cutlets ensures even cooking and tender texture.
