Creamy Chicken Madeira (Cheesecake Factory Copycat)
Juicy chicken cutlets with sautéed mushrooms and asparagus in a creamy Madeira wine sauce, topped with melted mozzarella.
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Natashas Kitchen- •1 lb Asparagustrim fibrous ends
- •6 cups Waterfor boiling asparagus
- •1 Tbsp Saltfor boiling asparagus
- •1 lb Mushroomsthickly sliced
- •1 Onionsmall, diced finely
- •2 Garlic cloveslarge, finely minced
- •2 Tbsp Fresh parsleychopped, plus more for garnish
- •4 Tbsp Butterdivided
- •2 Tbsp Oildivided
- •3/4 tsp Saltdivided (1/4 tsp for mushrooms, 1/2 tsp for chicken), plus more to taste
- •1/2 tsp Black pepperdivided (1/4 tsp for mushrooms, 1/4 tsp for chicken), plus more to taste
- •2 Chicken breastssliced in half lengthwise into cutlets, pounded to 1/4-inch thick
- •1 1/2 cups Madeira winefor deglazing and sauce
- •1 1/2 cups Beef broth
- •1/2 cup Whipping cream
- •1 cup Mozzarella cheeseshredded
- •Fresh parsley(optional)for garnish
- 1
Trim asparagus by snapping off fibrous ends.
1 min
- 2
Bring 6 cups water to a boil in a pot. Add 1 Tbsp salt, then cook asparagus 2–3 minutes until vibrant green and crisp-tender. Remove and set aside.
5 min
- 3
Prep: thickly slice mushrooms; finely dice onion; mince garlic; chop parsley.
5 min
- 4
Heat a large oven-safe pan over medium-high. Melt 2 Tbsp butter with 1 Tbsp oil. Add mushrooms and cook about 5 minutes until softened.
5 min
- 5
Stir in onion and cook 3 minutes. Add garlic, parsley, 1/4 tsp salt, and 1/4 tsp black pepper; cook 2 minutes. Transfer mixture to a plate and wipe skillet clean.
5 min
- 6
Slice chicken breasts in half lengthwise and pound cutlets between plastic wrap to 1/4-inch thickness. Season all over with 1/2 tsp salt and 1/4 tsp black pepper.
5 min
- 7
Return pan to medium-high heat with 2 Tbsp butter and 1 Tbsp oil. When butter finishes foaming, sauté chicken 3–4 minutes per side until golden and cooked through. Transfer chicken to the plate with mushrooms.
8 min
- 8
Add Madeira wine to the pan, scraping to deglaze. Boil about 5 minutes until reduced by half.
5 min
- 9
Add beef broth and boil 8–10 minutes until about 1/4 of the liquid remains.
9 min
- 10
Reduce heat to medium. Add whipping cream and simmer about 2 minutes until sauce thickens. Season with more salt and pepper to taste if desired.
2 min
- 11
Return chicken to the pan and turn to coat in sauce. Top with mushrooms and asparagus, then sprinkle with mozzarella.
2 min
- 12
Broil on high 3–4 minutes until cheese is melted and bubbly. Garnish with parsley and serve (suggested with mashed potatoes).
4 min
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