This Copycat Cheesecake Factory Chicken Madeira is a cheesy mushroom, asparagus and chicken dish that they are known for. Serves 4 Total Time: 1 hour
2 large skinless boneless chicken breasts
1 lb asparagus, trimmed and blanched
Salt and pepper, to taste
3 tablespoons butter, divided
2 tablespoons olive oil, divided
16 button mushrooms, thickly sliced
1 small yellow onion, diced
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 1/2 cup Madeira wine
1 1/2 cup beef broth
1/2 cup heavy whipping cream
1 cup shredded mozzarella cheese
To blanch trimmed asparagus, bring a pot of salted water to boil add asparagus for 2-3 minutes then remove, set aside.
In a oven safe skillet heat 2 tablespoons butter and 1 tablespoon olive oil. When hot add the mushrooms and cook until soft, 5 minutes. Add in the onions, garlic, 2 tablespoons parsley and salt and pepper, to taste. Cook for an additional 2 minutes or until onions are translucent. Remove to a plate and whip skillet clean with a wet paper towel.
Slice chicken breasts in half lengthwise then place them in between 2 pieces of plastic wrap. Hammer to 1/2” thick. In the same skillet add the remaining butter and olive oil. When butter has melted add the chicken and brown on both sides, 5-6 minutes. Internal temperature reaches 160F. Remove to same plate as mushrooms.
In the same skillet add the Madeira wine and boil until it reduces in half, scrape the brown bits off the bottom of the pan and add the beef broth. Continue to boil until 1/4th of the liquid remains, 10 minutes. Add in the cream, reduce heat to simmer until thickens about 2 minutes and salt and pepper, to taste. Return chicken to skillet and coat with sauce. Add in the mushrooms, asparagus and sprinkle with the mozzarella. Broil until cheese melts. Remove and garnish with fresh parsley. Yum Yum!