Cheesecake Factory Chicken Madeira (Restaurant Copycat)
⏱️ 40 minutes👥 4 servings❤️ Taste: /10
Nutrition Facts
Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag
Health Benefits
Ingredients
- •- 4 boneless, skinless chicken breasts (8 oz each)
- •- 1/2 cup all-purpose flour
- •- 1/4 cup olive oil
- •- 8 oz fresh asparagus spears
- •- 8 oz sliced portobello mushrooms
- •- 2 cups Madeira wine
- •- 1 cup heavy cream
- •- 2 tbsp unsalted butter
- •- 1/4 cup fresh parsley, finely chopped
- •- Kosher salt
- •- Freshly cracked black pepper
- •- 4 slices provolone cheese
Instructions
- 11. Butterfly chicken breasts and pound to 1/2-inch thickness using meat mallet.
- 22. Season chicken generously with kosher salt and cracked black pepper. Dredge each breast in flour, shaking off excess.
- 33. Heat olive oil in large stainless steel skillet over medium-high heat until shimmering. Sear chicken until golden brown and cooked through, about 4-5 minutes per side. Transfer to warm plate.
- 44. In same skillet, sauté portobello mushrooms until caramelized, about 3-4 minutes. Add asparagus and cook for additional 2 minutes.
- 55. Deglaze pan with Madeira wine, scraping bottom to release browned bits. Reduce wine by half, approximately 4-5 minutes.
- 66. Whisk in heavy cream and butter. Simmer until sauce thickens slightly, about 3 minutes.
- 77. Place seared chicken back into skillet. Top each breast with provolone cheese and cover until cheese melts.
- 88. Garnish with fresh parsley before serving.