Chicken Maderia

By Lsweetnell

Serves 4.

This is so good. One of my favorite things to eat in the world. This is a clone of the Cheesecake Factory recipe. It is great served with mashed potatoes, or simple spaghetti noodles. You could use fresh greens beans or asparagus, just two or three pieces for each serving.

Ingredients

• Meat
• 4 Chicken breast, skinless fillets
• Produce
• 4 cloves Garlic (crushed)
• 8 oz Mushrooms, fresh white (sliced)
• 2 cups Beef broth
• 1/4 tsp Black pepper, freshly ground
• 2 tbsp Cornstarch dissolved in
• 1 salt and freshly ground black pepper
• 7 tbsp Olive oil
• 1 tbsp Butter, salted
• 1 cup Mozzarella cheese
• 3 cups Madeira wine
• This is a better-than take on Cheesecake Factory's most popular chicken dish. The sauce is simply incredible and easy to make

Details

Adapted from chewoutloud.com

Preparation

Step 1

DIRECTIONS
Flatten chicken breasts to an even ¼-inch thickness throughout. Lightly sprinkle both sides of each chicken breast with salt and black pepper. In a large skillet, heat 3 TB olive oil over medium heat until hot. Place chicken breasts in skillet, without overcrowding (if needed, cook them in two separate batches.) Cook 3-4 minutes per side, until nicely browned on both sides and no longer pink in center. Transfer cooked chicken to a baking pan and cover to keep warm.
In the same skillet (don't wash out the skillet) add 2 TB olive oil over medium heat until oil is hot. Add mushrooms and stir 1-2 min. Add the remaining sauce ingredients. Stir and bring sauce to a boil. Immediately reduce heat to a simmer. Simmer 20 minutes or until sauce is reduced by one-fourth of its original volume. Finished sauce will be dark brown and thickened. Transfer sauce to a container and keep warm.
Sprinkle mozzarella cheese evenly on top of chicken breasts on baking pan. Broil 3-4 minutes or until cheese is golden and melted.
Serve chicken immediately, generously drizzled with Madeira sauce. Extra sauce is delicious over mashed potatoes, angel hair pasta, or fluffy rice.