Cheesecake Factory™ Chicken Madeira

By AzWench

Sauteed chicken breasts topped with fresh asparagus and melted mozzarella cheese, covered with fresh mushroom Madeira sauce. Serve with mashed potatoes.

Ingredients

• 1 large whole, boneless chicken breast
• 1/2 lb. baby portabello mushrooms
• 2 slices mozzarella cheese
• 4 asparagus spears
• 1 1/2 cups Madeira wine
• 1 cup beef stock
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 tablespoons Wondra or flour
• 1/4 teaspoon crushed black pepper
• crushed sea salt, to taste

Preparation

Step 1

1. Separate the chicken breast into two cutlets. Season with black pepper and sea salt. Cover with plastic wrap and flatten with a mallet until about 1/4-inch thick.

2. Heat oil in a skillet over medium heat; add chicken and pan fry for about 5 minutes on each side. Transfer the chicken to a plate, cover and set aside.

3. Using the same pan, melt the butter and saute the sliced mushrooms for about 3 minutes. Add wine, stock and Wondra and then bring to a boil. Lower heat to medium-low and simmer for about 20 minutes stirring frequently, the sauce will thicken.

4. While the sauce is cooking, boil the asparagus in water for about 4 minutes.

5. Add the chicken breasts to the sauce and coat well. Saute for another 2 minutes on each side.

6. Place 2 of the asparagus on top of each piece of chicken, then top with a slice of cheese. Once the cheese has melted, transfer to a serving dish and drizzle some sauce on top.