Tsr Version of Cheesecake Factory Chicken Madeira by Todd Wilbur
Recreate the rich and indulgent flavors of the Cheesecake Factory at home with Todd Wilbur's TSR version of Chicken Madeira. This restaurant-inspired recipe features tender, pan-seared chicken breasts smothered in a velvety Madeira wine sauce, topped with crisp-tender asparagus and gooey melted mozzarella cheese. Sautéed mushrooms add earthy depth to the sauce, while a touch of cream brings luxurious richness. Perfect for a special dinner, this 45-minute recipe is easy to follow and designed to impress. Serve this savory masterpiece with its irresistible sauce draped over the chicken for a gourmet meal that's worthy of any occasion.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cups Button mushrooms, sliced
- 1.5 cups Madeira wine
- 1 cup Beef stock
- 1 tablespoon Heavy cream
- 12 pieces Asparagus spears, trimmed
- 1 cup Mozzarella cheese, shredded
Instructions
Preheat the oven to 400°F (200°C).
Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/2 inch thick.
Season both sides of the chicken breasts with salt and pepper.
Dredge the seasoned chicken breasts in flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.
Melt the butter in the same skillet. Add the sliced mushrooms and sauté for 5–6 minutes, or until softened and golden.
Add the Madeira wine to the skillet and bring it to a simmer. Cook for about 5 minutes, allowing the wine to reduce slightly.
Stir in the beef stock and simmer for another 5 minutes, reducing the liquid by about half.
Add the heavy cream and stir to combine. Simmer for 2–3 minutes until the sauce thickens slightly.
While the sauce is simmering, blanch the asparagus in a pot of boiling water for 2–3 minutes until tender-crisp. Drain and set aside.
Arrange the cooked chicken breasts in the skillet with the sauce. Place 3 asparagus spears on top of each chicken breast and sprinkle each with shredded mozzarella cheese.
Transfer the skillet to the preheated oven and bake for 5–7 minutes, or until the cheese is melted and bubbly.
Serve the Chicken Madeira hot, spooning the sauce over the chicken. Enjoy!
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1050 mg | 46% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 9.5 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 248 mg | 19% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 930 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
