For all my Cheesecake Factory lovers out there, this is a copycat recipe from their delicious Chicken Madeira. Mouthwatering, juicy, and full of flavor…you can’t go wrong with this one!
A lot of you likely don’t know this, but I used to work at Cheesecake Factory. I started as a server, moved to a lead trainer, bartender, and by the end of my time was doing a little bit of everything (including learning the recipes). This definitely helped me broaden my knowledge of both cooking and creating delicious cocktails!
One of the staple dishes I always recommended when patrons didn’t know what to order was Chicken Madeira. This dish has it all. Juicy chicken, veggies, mashed potatoes, and a semi-sweet gravy to pour over the top.
For my followers that need things Gluten Free, this recipe is good to go as is! No need for for any substitutes.
Chicken – First of all, you want these breasts nice and thin. I take 2 chicken breasts and halve them the long way. Depending how thick they still are, you still might need to pound them out (the goal is about 1’2″ thick). Season each side generously with salt and pepper and then cook in a little oil and butter. After about five minutes give them a flip. Once cooked through, remove and tent with foil.
Madeira Wine – This may be the hardest part of the recipe. Depending on where you live, Madeira wine can be very difficult to find. There is a chance it will be in your local grocery store, however, you will likely have better luck heading to a liquor store. It typically comes in a large bottle so if you’re wondering what else you can use it for, it can make a great after dinner sipping wine! Here is the one I found at my Total Wine:
Potatoes – As you would figure, this dish pairs well with some mashed potatoes. Creamy or chunky is completely up to you. Just make sure to rest the chicken on top and pour over any sauce you have left. You won’t regret it!
Asparagus – Blanching is the key here. Bring your water to a boil and add the asparagus. After about 2-3 minutes remove from the hot water and immediately add in a bowl full of ice water. This will cook the asparagus but also keep it firm!
If you need help sourcing any of the ingredients you can also shop my recipes on Jupiter! Everything will get delivered right to your door by DoorDash! Doesn’t get much easier than that – Shop Here!
I hope you give this one a try and tag me if you make it!
Enjoy!
Ingredients
- 2 Chicken Breasts, halved
- Asparagus, blanched
- 3 T Butter
- 2 T Olive Oil
- 5 oz Mushrooms, sliced
- ½ Onion, diced
- 2 Cloves Garlic, minced
- 1 T Parsley, chopped
- 1½ C Madeira Wine
- 1½ C Beef Broth
- ¼ C Milk
- ¼ C Butter, melted
- Shredded Mozzarella
- Salt & Pepper to Taste
Instructions
- In your pan, heat 2T butter and 1T Oil. Add the mushrooms and cook for about 5 minutes until golden
- Add in the onion and cook for another 3 minutes.
- While that is cooking, blanch your asparagus by add them to boiling water for 3 minutes, removing, and adding into ice water. After a minute remove and set aside
- Add the minced garlic and parsley to your pan, cook for 1 minute and then remove all the veggies to a plate and set aside
- Halve your chicken, season all sides with salt and pepper. Heat the remaining oil and butter. Add the chicken, cook for 5 minutes, flip, remove once cooked through
- Slowly add the the madeira wine and bring to a simmer. Add the beef broth and return to a simmer
- Turn the heat to low. Mix the butter and milk and then add to the sauce, stirring well
- Preheat your oven to low broil
- Place the chicken back in, spoon over the sauce to coat and re-warm the chicken. Top with the mushroom/onion mixture, shredded cheese and asparagus then add to the broiler until melted
- We served with mashed potatoes and poured extra sauce over everything
- Enjoy!!
