If you are anything like me, you get overwhelmed when you read the menu at The Cheesecake Factory. Before I go to one, I promise myself that I am going to try something new and not get the same 2 things as usual. But I don’t!
I DON’T!
I end up getting the same darn thing I had the last time. The brain power required to make such a huge decision is more than I care to spend over a lunch! But even with a menu as large at the The Cheesecake Factory’s, there is typically a few items that stand out as fan favorites. Their Chicken Madeira is one of those fan favorites, making it the Cheesecake Factory’s most popular chicken dish.
What makes the CF’s Chicken Madeira different, in my opinion, is the slices of Mozzarella cheese that is broiled over the chicken breast before smothering it with the Madeira sauce. While this is not a traditional recipe for chicken Madeira, there is nothing to say that even traditional recipes can’t be improved or altered. Tastes and cooking methods change over time and so can recipes.
What is Madeira wine?
The true Madeira is a fortified wine made on the Portuguese island of Madeira. It can range from dry to sweet. I recommend using the dry version for this recipe because the sweet is too overpowering for my tastes. But, if you can’t find Madeira (or don’t want to spend the money on it), then simply use another fortified wine. Marsala or Port can be good substitutions. Or just a decent dry sherry does the trick.
For other amazing Cheesecake Factory recipes, try their Stuffed Mushrooms. Or my personal favorite, their Spicy Chicken Chipotle Pasta. Enjoy!
Ingredients
- 4 chicken breasts, boneless and skinless
- 8 oz. button mushrooms, sliced
- 8 slices of Mozzarella cheese
- 2 cups Madeira wine
- 1 cup beef broth
- 2 TBL unsalted butter
- 4 oz. EVOO
- Flour, salt, and pepper for dredging
Instructions
Mix chicken, flour, salt, and pepper in a Ziploc bag. Zip and shake bag to fully coat the chicken with the dredge mixture.
In a large and very hot sauté pan, heat the EVOO. Once oil shimmers, place chicken and sauté on both sides until a nice crust forms. About 4 minutes per side. Transfer the chicken to a plate or sheet tray.
In the same pan, using the same oil, sauté the mushrooms until browned. Add the Madeira and allow to simmer until the alcohol has cooked off. Next add the beef broth, butter and 4 cranks of cracked black pepper.
Lower the heat and slide the chicken into the mushroom sauce. Allow the mushroom mixture to reduce and the chicken to finish cooking throughout. Once the chicken is fully cooked, remove from the sauce and place on an oven sheet. Turn the heat off the mushroom mixture. Place 2 slices, each, of Mozzarella cheese on the chicken and broil in oven until cheese is melted and slightly bubbly.
To serve, top the chicken with the mushroom sauce, steamed asparagus and mashed potatoes.
Serve with The Cheesecake Factory's Avocado Eggrolls or Houlihan's Famous 'Shrooms and Enjoy!
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