Wednesday, January 18, 2012
Cheesecake Factory Chicken Madiera Recipe
1 tablespoon olive oil
4 skinless chicken breast fillets
8 asparagus spears
(you will want to cut the ends of your asparagus like this)
4 mozzarella cheese slices
2 tablespoons olive oil
2 cups sliced fresh white mushrooms
2 cups madeira wine
2 cups beef broth (for beef broth I always use this Organic
Better Than Bouillon mix) it is the best!
1 tablespoon butter
1/4 teaspoon ground black pepper
First put your chicken breast in between two sheets of aluminum foil or two sheets of plastic wrap to cover them. We are then going to get a meat mallet to flatten the chicken until it is about 1/4 inch thick, this is a very important step. Sprinkle each breast with salt and pepper on both sides. We are going to heat up 1 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken breasts for appox. 5 minutes per side. Do not keep turning the chicken breasts as they are cooking. This is also very important. Let cook for 5 minutes without flipping then turn over. Once chicken is browned removed the chicken from the pan and wrap them in foil to keep warm while you start on the sauce.
Sauce: keep heat still on medium and add two tablespoons of olive oil to the pan. Add thesliced mushrooms and saute for about two minutes. Add the madeira wine, beef broth, butter and pepper. Bring the sauce to a boil, then reduce heat to a bubbling simmer. It will need to be at a bubbling simmer for about 30-40 minutes to reduce to about one quarter 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. Boil asparagus for 3 to 5 minutes, depending on thickness of spears. Drop asparagus into 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 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 one or two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken.