chicken madeira

Cheesecake Factory&#039;s Chicken Madeira has everything you need. Chicken, asparagus, cheese, mushrooms, not to mention the incredible sauce that tops it all!

Chicken Madeira

chicken breasts (boneless, skinless)

balsamic vinegar

olive oil

brown sugar

pepper (to taste)

butter

mushrooms (sliced)

beef broth

asparagus spears

provolone cheese*

mozzarella cheese*

Place chicken breasts between 2 pieces of Saran Wrap or wax paper and pound until about 1/2 inch thick. 

Place chicken in a resealable plastic bag. Place bag in a bowl big enough to hold the chicken. Combine marinade ingredients and pour in the bag. Squeeze all the air out of the bag and refrigerate for about 2 hours.

About 20 minutes before chicken is done marinating, heat oil in a large skillet. Add mushrooms and sauté for a couple minutes.&nbsp;

Add remaining sauce ingredients, bring to a boil, then reduce heat to a simmer, uncovered, for about 30 minutes or until sauce thickens and reduces to about 1/2-1/4 of it's original volume. When it is done, the sauce should be dark brown in color.

While the sauce is simmering, place chicken in a lightly greased glass dish and bake at 400 degrees for 15-20 minutes (or until chicken is cooked through). You can also grill the chicken at this point which tastes awesome too!&nbsp;

While chicken is baking, sauté the asparagus spears in some butter or oil until crisp-tender.

Remove chicken from the oven (or grill) and layer on one slice of provolone cheese, a few asparagus spears, then one slice mozzarella cheese on each piece of chicken.&nbsp;

Set the oven to broil and broil for about 3 minutes or until cheese is melted and starts to brown a little.&nbsp;

Right before serving, spoon some of the sauce over each piece of chicken. Serve with mashed potatoes.

This Chicken Madeira featuring a rich mushroom and wine sauce is made with simple every day ingredients. In under an hour you can have restaurant quality flavor on the dinner table. It&#x27;s a guaranteed hit to serve guests or a family night in!

lb chicken breasts

salt (or

tsp pepper (or

mushrooms

garlic (minced)

Madeira wine (or a dry red wine)

chicken broth

tbsp all-purpose flour (optional)

tbsp butter

parsley (chopped)

Season the chicken breasts generously with salt and pepper.

Heat 2 tbsp of the olive oil in a large skillet or a saucepan over medium-high heat. Add the chicken breasts to the skillet and cook for about 3 to 4 minutes per side until they get to get golden brown. More time may be needed depending on the thickness of your chicken breasts. Remove the chicken breasts from the skillet and set aside.

Add the remaining 1 tbsp of olive oil to the skillet and add the mushrooms. Season the mushrooms with salt and pepper then cook for about 8 minutes until the mushrooms start to brown. Stir occasionally.

Add the garlic, Madeira wine and chicken broth to the skillet and stir. Season with more salt and pepper as needed. Reduce heat and cook for another 15 minutes until the sauce thickens a bit and reduces. If you find that the sauce hasn't thickened enough, you can take about a ladle of the liquid from the pan and whisk it with a tbsp of flour, then pour it back into the saucepan and stir, the sauce should thicken almost instantly. Add the butter and stir, this will give the sauce a nice glossy color.

Add the chicken breasts back to the pan and cook for another 5 minutes.

Garnish with fresh parsley and serve over mashed potatoes.

https://content.jwplatform.com/videos/6WBY31bL.mp4

Chicken Madeira – tender chicken breasts in a rich peppery Madeira sauce with mushrooms and served over mashed potatoes.

This easy healthy Chicken Madeira made in the Instant Pot is a warm comfort dish with pieces of tender chicken, luscious mushrooms, and fresh asparagus topped with a bit of parmesan and mozzarella cheese. Serve it over rice or zucchini noodles for a lower carb option.

Instant Pot Healthy Gourmet Chicken Madeira

lb. chicken thighs,

t. kosher salt

t. black pepper

unsalted butter

olive oil spray

garlic cloves,

onion,

c. mushrooms, sliced

c. Madeira wine,

cornstarch

c. half and half

mozzarella cheese

cheese

parsley

Trim most of the fat off of the chicken thighs. Cut each thigh into small pieces and season with salt and pepper.

Spray the Instant Pot liner with olive oil spray.

Press &#8220;Sauté,&#8221; on Instant Pot.

When Instant Pot is hot, add onions. (I like to chop my onions in the food processor with the garlic. My kids will eat them if they are finely minced). Sauté for a few minutes.

Add mushrooms and about 1 t. butter. Spray the mushrooms with a small amount of oil and sauté for a few minutes. Add chicken and cook until most of it is no longer pink on the outside. The onions will stick but don&#8217;t worry, we&#8217;ll deglaze them soon.

Add 1/2 c. Madeira wine and deglaze the bottom of the pot by scraping all the onion and chicken bits. Turn off Instant Pot.

Put on the lid, make sure seal is correct and manual pressure cook for 8 minutes with vent closed.

When done, allow to sit for another 10 minutes, then release pressure. Turn off.

While chicken is cooking, cook asparagus in microwave for 2 minutes. (I like to do this by putting the asparagus in a microwave safe bowl, sprinkle a few drops of water over the top, then cover with a plate. Cook 2 minutes. Leave plate on bowl to steam and set aside).

When Instant Pot is done and pressure has been release, add salt to taste. Bring to a boil using the &#8220;Sauté,&#8221; setting.  Add in cooked asparagus. (Drain off any water on asparagus first).

In a small cup, add 2 T. cornstarch. Add in about 1/8 c. of the liquid mixture (try to get just the liquid, not the mushrooms and chicken). Stir well.  Then add cornstarch mixture back into Instant Pot and cook for a few minutes until thick. (If you add the cornstarch directly to the Instant Pot mixture it will make the sauce lumpy).

Add in 1 T. of Madeira wine and half and half to the mixture and combine. Heat thoroughly. (See note at bottom).

Spoon mixture over chicken, top with 1 T. mozzarella, dash of parmesan and fresh parsley.  Serve with rice, zucchini noodles, butternut squash noodles, or pasta.

Well, I learn something new everyday! My learning for today is from your blog. I thought Chicken Marsarla was the incorrect spelling for Chicken Masala (the Indian Curried chicken dish). 
Your recipe does sound delicious and what a great idea to get it made into a 'skinny' version. Thanks for sharing.

Juicy chicken and mushrooms in creamy sauce under melty cheese... This creamy Chicken Madeira is a copycat recipe of the most popular dish at the Cheesecake Factory.

Chicken Madeira Recipe (Cheesecake Factory Copycat)

lb Chicken Breasts (2 large)

asparagus

tsp sea salt, divided (and black pepper to taste)

Tbsp Unsalted Butter (divided)

Tbsp Olive Oil (divided)

oz button mushrooms (thickly sliced)

yellow onion (finely diced)

garlic

Tbsp fresh parsley (finely chopped, plus to garnish)

Madeira Wine (sweet white wine*)

beef stock

Whipping Cream (heavy

mozzarella cheese (shredded)

To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside).

Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.

Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.

In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it's original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.

Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.

Chicken Madeira with sautéed mushrooms and tender crisp asparagus is topped with melty mozzarella cheese. Cheaper and better than the Cheesecake Factory! 

asparagus,

butter, divided

white mushrooms, sliced

salt

black pepper

yellow onion, diced

garlic, minced

parsley,

chicken breasts, boneless and skinless

Madeira wine

heavy cream

mozzarella cheese, shredded

In a large pot of boiling water, add asparagus and blanch until slightly but still bright green, about 2-3 minutes. Rinse the asparagus under cold running water to stop the cooking process and drain in a colander. Set aside.

Cook the asparagus:

Melt 2 tablespoons butter in a large skillet over medium-high heat until it starts to bubble, about 1 minute. Add mushrooms and sauté until the moisture evaporates from them, about 5 minutes. Season with salt and pepper and continue cooking for another 2-3 minutes until the mushrooms turns golden brown. (Salt will further extract more water from the mushrooms, giving them a nice brown color).

Stir in onion, garlic, and parsley and cook until tender, about 2 minutes. Transfer the mushroom mixture to a plate and set aside.

Prepare the mushrooms:

Slice each chicken breast in half lengthwise (horizontally) and season with salt and pepper to taste (about 1/4 teaspoon of each).

Use a paper towel to wipe the same skillet clean. Melt the remaining butter over medium heat until it starts to bubble, about 1 minute.

Sear the chicken until golden brown and fully cooked through, about 5 minutes per side. The internal temperature for the chicken should reach 165F on a meat thermometer. Remove the chicken from the heat and transfer to the same plate with mushrooms.

Prepare the chicken:

In the same skillet, add wine and stir well to deglaze the bottom of the pan. Stir in chicken broth and heavy cream. Mix well and bring the sauce to a simmer. Continue to simmer until thickened to a desired consistency, about 2-3 minutes. Turn off the heat.

Return the chicken to the pan and toss to coat in the sauce. Arrange the mushrooms and asparagus around the chicken. Top with shredded mozzarella cheese.

Transfer the pan into the oven and broil on HI for 3-4 minutes (or bake in a preheated 450F oven for 5-7 minutes) until the melted cheese turns golden brown.

Serve warm with pasta or rice if desired.

Assemble the chicken madeira:

I made this last night for my family. It was SOOO good! Highly recommend!

Made it for my mother in laws birthday. Total hit.

Made for a dinner party last night, everyone went nuts for it. Leftovers are fantastic too!

Fresh mushroom Madeira sauce, tender crisp asparagus, and melted cheese pair with tender, juicy sautéed chicken breasts to make this Chicken Madeira recipe that is one of our favorite family dinners that is special enough for weekend cooking or holidays, but easy enough for weeknights when we are craving something different from the norm.  It's touted as one of the most popular menu items at the Cheesecake Factory.  Once you've tasted a bite it's easy to see why!

chicken breasts (about 1 pound, sliced thin horizontally)

asparagus (blanched)

Kosher salt (divided)

pepper (divided)

Tablespoons butter

mushrooms (thickly sliced)

Madeira wine (a sweet white dessert wine)

beef stock or beef broth

Slice chicken breasts in half lengthwise.  Use a meat mallet to pound each piece of chicken to 1/4" thickness between two pieces of plastic wrap.  Season chicken on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of oil over medium-high heat.  Add the sliced mushrooms and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.  Cook for 5 minutes, stirring occasionally, until softened.  Add the garlic for the last minute, then transfer cooked mushrooms to a plate.

In the same skillet, melt 1 additional tablespoon each of butter and oil.  Saute the chicken breasts for 3-4 minutes on each side until nicely browned and cooked through. Transfer to the plate with the mushrooms.

In the same skillet, add the Madeira wine and bring to a boil. Boil vigorously for 5 minutes until reduced by half, using a wooden spoon to scrape up any browned bits left over from cooking the chicken from the bottom of the pan.

Once the Madeira has reduced by half, add the beef broth and bring to a boil.  Boil for about 10 minutes until only about 1 cup of liquid remains (about 1/4 of the original volume of liquid). Reduce heat to medium-low and stir in the cream. Let the sauce simmer for 2 minutes until slightly thickened. Taste and adjust salt and pepper as needed.

While the Madiera sauce is reducing, blanch the asparagus by adding it to a large pot of salted, boiling water and cooking for 2-3 minutes, just until tender-crisp and bright green.  Drain immediately and set aside.

Return the cooked chicken and mushrooms to the pan, tossing to coat in the Madeira sauce. Arrange the blanched asparagus around the chicken and sprinkle with mozzarella cheese. Place the skillet in the oven under the broiler for 3-4 minutes, just until the cheese is melted, then serve with mashed potatoes.

This Chicken Madeira recipe is a copycat version of the popular dish you will find at Cheesecake Factory and Grand Lux Cafe. This dish is made with a sweet and savory wine sauce and paired with mashed potatoes and asparagus. This one-pot meal is perfect for leftovers and meal prep.

Chicken Madeira Cheesecake Factory Recipe

chicken breasts

paprika (Smoked paprika will also work.)

onion powder

garlic powder

salt and pepper

mushrooms (Any type of mushrooms will work.)

onions

beef broth (Any broth works.)

madeira wine (You can substitute marsala or sherry wine.)

heavy whipping cream

all-purpose flour

water

Slice the chicken breasts in half (horizontally) and pound them using a meat mallot, rolling pin, a glass mason jar, or whatever you can get your hands on. You do this so the chicken cutlets are evenly sized especially in terms of thickness so they cook at a consistent temperature. 1/4 of an inch to 1/2 of an inch is ideal.

Season both sides of the chicken with paprika, garlic powder, onion powder, salt, and pepper to taste.

Place an oven-safe pan (see notes) on the stove on medium-high heat and olive oil. When hot, add the chicken cutlets. Saute and sear each side for 3-4 minutes each until the chicken is cooked through. Remove the chicken and set aside.

If needed, add additional olive oil to the pan. Add the onions and mushrooms. Saute for 3-4 minutes or until translucent and fragrant. Add the garlic and stir.

Pour in the beef broth and Maderia wine. Adjust the heat to medium. Deglaze the pan by using a wooden spoon to scoop up any brown bits on the bottom of the pan. These bits will add flavor to the sauce.

Pour in the heavy cream and stir.

To thicken the sauce combine the flour and water in a separate bowl. Stir until fully combined and thick. Add the slurry to the pan and stir continuously. The sauce will thicken after several minutes.

While waiting for the sauce to thicken, preheat the oven to Broil.

Return the chicken to the pot with the sauce. Top the dish with shredded mozzarella cheese.

Broil for 2-4 minutes or until the cheese has browned.

Serve with asparagus, mashed potatoes, or your favorite side dishes.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1644639998/sw65bql2qzvbj5izrajy.mp4

This Chicken Madeira recipe is a copycat version of the popular dish you will find at Cheesecake Factory and Grand Lux Cafe. This dish is made with a sweet and savory wine sauce and paired with mashed potatoes and asparagus. This one pot meal is perfect for leftovers and meal prep.

This Chicken Madeira recipe is easy, scrumptious, and such a people-pleaser! It's simple enough for busy weeknights, yet delicious enough for weekend guests. (Note: The Madeira wine's alcohol content evaporates during the cooking/reducing process, so it's a kid-friendly dish.)

Chicken Madeira (Cheesecake Factory Copycat)

chicken breast

kosher salt and black pepper

TB olive oil (divided)

oz fresh white mushrooms (sliced)

madeira wine (almost a full bottle)

cornstarch beef broth

TB salted butter

tsp black pepper

Pound

Pound: flatten chicken breasts to an even 1/4-inch thickness throughout. Lightly sprinkle both sides of each chicken breast with kosher salt and black pepper.

Cook

Cook: 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.

Sauce

Sauce: 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.

Broil

Broil: sprinkle mozzarella cheese evenly on top of chicken breasts on baking pan. Broil 3-4 minutes or just until cheese is golden and melted; watch carefully to prevent burning. 

Serve:

Serve: enjoy chicken immediately, generously drizzled with Madeira sauce. Extra sauce is delicious over mashed potatoes, angel hair pasta, or fluffy rice.

https://content.jwplatform.com/videos/xPqBCVQg.mp4

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