Copy-cat Cheesecake Factory Chicken Madeira |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 2 |
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I absolutely fell in love with Cheesecake Factory's Chicken Madeira. Who has the money to eat there all of the time though, lol? Any who, this is portioned for two people, double the recipe for 4 servings, obvious to most foodies on here, tehee. Ingredients:
1 large chicken breast |
1/2 lb. baby portabello mushrooms |
2 slices mozzarella cheese |
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 |
Directions:
1. Fillet chicken breast into two cutlets.
2. On cutting board, sprinkle chicken with cracked black pepper and sea salt, cover with saran wrap and flatten with mallet until about 1/4 thick.
3. Heat olive oil in pan and fry cutlets for about 4-5 mins each side.
4. Remove from heat, cover and set aside... do not clean pan.
5. Melt butter in pan and saute sliced mushrooms for about 3 mins or until slightly wilted.
6. Add wine, stock and Wondra and bring to boil.
7. Lower heat to medium/low and simmer for about 20 mins stirring frequently.
8. Sauce will thicken and become dark.
9. Add chicken breasts to sauce; coating well.
10. Saute for about 2 mins each side.
11. Place 1 slice of mozzarella on each cutlet and heat until melted.
12. Serve cutlets with sauce drizzled on top.
13. For the full Cheesecake Factory effect, serve with red-skinned mashed potatoes and steamed asparagus.
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