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Chicken

Copycat Cheesecake Factory Chicken Madeira

Drescription

With juicy chicken breasts, crisp asparagus and a rich mushroom wine sauce, it's no wonder why chicken Madeira is a bestseller at The Cheesecake Factory. Now you can make copycat Cheesecake Factory chicken Madeira at home.

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon italian seasoning
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 1-1/2 pounds boneless skinless chicken breasts, butterflied and pounded 1/2-in. thick
  • 1/4 cup plus 3 tablespoons olive oil, divided
  • 1/2 medium onion, chopped
  • 8 ounces sliced fresh white or cremini mushrooms
  • 2 garlic cloves, minced
  • 2 tablespoons dijon mustard
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon honey
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley flakes
  • 1-1/2 cups madeira wine
  • 1/2 cup chicken stock
  • 2 tablespoons butter
  • 1 pound fresh asparagus, trimmed
  • 1/2 cup shredded mozzarella cheese
  • hot mashed potatoes, for serving

Directions

  1. Preheat oven to 350°. In a shallow dish, combine flour, Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in flour mixture until evenly coated on all sides; shake off excess.
  2. Heat 1/4 cup olive oil in a large skillet over medium heat. Add chicken; cook until lightly browned, 4-5 minutes per side. Transfer to a paper towel-lined plate.
  3. To the skillet, add 2 tablespoons olive oil. Add onion; cook until tender, 3-4 minutes. Stir in mushrooms and garlic; cook until mushrooms are tender, 4-5 minutes. Stir in Dijon, Worcestershire, honey, thyme and parsley. Deglaze pan with Madeira wine and chicken stock, scraping the bottom of the pan to release any browned bits.
  4. Bring sauce to a simmer; reduce heat to medium-low. Simmer sauce on low heat until sauce has reduced by half and has become thickened, 18-20 minutes. Add in butter and remaining 1/2 teaspoon salt and pepper. Remove from heat.
  5. While sauce simmers, heat remaining 1 tablespoon olive oil a separate skillet or grill pan over medium heat. Add asparagus; cook until crisp-tender, 3-4 minutes. Remove from heat.
  6. Add reserved chicken back to skillet with mushroom sauce, coating chicken in sauce. Top chicken with asparagus; sprinkle with mozzarella cheese. Bake until cheese is melted and bubbly, 15-20 minutes. Serve with mashed potatoes.