Edit: I made this tonight so here is my take. You should really pound/tenderize the chicken because it makes it soft and most like the one served at Cheesecake factory. The second is that it definitely took longer than 20 minutes to reduce the sauce, so keep that in mind when you're making your meal. Also, I used provolone cheese and it was lovely with the sauce, so you can definitely play with that. The sauce had too much wine in it to taste. It calls for more wine than broth and though the madeira wine has a distinct, yummy flavor, it also is very acidic and was a little more than I would have liked. I think I would go with 2 cups of the madeira and 3 cups of the broth next time I make it. I served this with mashed potatoes which is how they serve it at CF(roasted garlic mashed). If you don't like asparagus, I think this would be really yummy with some spinach sauteed in butter and garlic. So yummy!
CHEESECAKE FACTORY CHICKEN MADEIRA
CHICKEN:
1 tablespoon olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices
MADEIRA SAUCE:
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper
Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.
Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don\'t clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.
With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.
As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.
Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.
To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken.
Servings: 4
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper
Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.
Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don\'t clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.
With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.
As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.
Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.
To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken.
Servings: 4
*no source named on the recipe*
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