Tuesday, July 24, 2012

Cheesecake Factory's Chicken Madeira at Home

One of my favorite gluttonous meals is the amazing chicken madeira from the Chee$ecake Factory.  The problem with going there is 1) the cheesecake temptation, 2) the 1650 calories for their plate of madeira, and 3) the COST.  I mean really, $17.95 for the meal that is a LOT of money for one person at a not-so-fancy restaurant in the mall.  I get frustrated when restaurants overstuff the portions and then are forced to charge double what they should have to due to the large portions.  Half order for half the cost please!

So it turns out that this recipe is SO easy to do at home, and soooo super heartwarming and light at the same time, which is hard to achieve!

Recipe time:

Chicken Madeira

1 tablespoon olive oil
4 boneless, skinless chicken breasts
8 asparagus spears
4 thin slices fresh mozzarella cheese

Madeira Sauce

2 tablespoons olive oil
2 cups fresh sliced mushrooms
3 cups Madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper
1 heaping tablespoon cornstarch


1.  Cover chicken breast with plastic wrap and pound to 1/4-inch thick.
2.  Sprinkle each filet with salt and pepper.
3.  Heat 1 tablespoon olive oil in frying pan over medium-high heat.
4.  Saute fillets 4-6 minutes per side until done and browned just a bit.
5.  Remove from pan and wrap in foil to keep warm while you make the sauce.

6.  In chicken pan add olive oil and sliced mushrooms; saute for about 2 minutes.
7.  Add Madeira wine, beef stock, butter, and pepper.
8.  Mix a tablespoon of madeira wine and the tablespoon of cornstarch until smooth.
9.  Bring to boil then reduce heat; simmer 30 minutes until reduced to about 1/4 original volume. When sauce is done it will be thick, and brown.

10.   While sauce is reducing, steam asparagus spears and when soft, run them under cold water to stop cooking process.

11.  Set oven to broil.
12.  In baking dish arrange chicken, cross 2 asparagus stems over each piece of chicken and top with a slice of cheese.
13.  Broil until cheese melts.


To serve, plate broiled chicken and top with 3-4 tablespoons sauce on each piece of chicken.  Spoon some sauce on a scoop of some of your favorite mashed potato recipe.

Enjoy your family's OOOH's and AAAHH's as you sit back and smile.

Now, for your viewing pleasure, my latest and greatest Bucky Ball creation:

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