Chicken Madeira Recipe Copycat

Cheesecake Factory Chicken Madeira CopyKat Recipes

WebJul 17, 2022 · Remove mushrooms from the pan. Add Madeira wine to the skillet and scrape the browned bits up from the bottom. Add beef broth …

1. Slice chicken breasts in half horizontally. Place cut chicken breast onto a sheet of plastic wrap, and cover the chicken with plastic wrap, use a meat pounder to flatten out chicken to 1/4 inch thickness. Flatten out remaining pieces of chicken with a meat pounder. Season chicken with salt and pepper. In a large skillet over medium heat add butter and vegetable oil. When the butter begins to foam slightly add chicken. Be
2. careful not to overcrowd the pan. You may need to cook the chicken in batches. When the chicken's edges turn white, flip over, and cook chicken on the other side. The chicken should be slightly browned. Remove chicken from the pan. Add 1 tablespoon of butter to the pan, and add mushrooms. Cook the mushrooms for a couple of minutes. The mushrooms will begin to brown and sear. Remove mushrooms from the pan.
3. Add 2 cups of Madeira wine in the pan, scrape the browned bits up from the bottom of the skillet. Add beef broth to the wine, stir to blend well. Cook the sauce until it reduces by 1/3. When the sauce has reduced add a slurry of 1 tablespoon cornstarch and 1 tablespoon water. Stir to blend well cook for about 2 minutes. Add two tablespoons of butter to the sauce and stir well. Return mushrooms to the sauce. To serve: place chicken breast on a pile of mashed potatoes.
4. Spoon sauce over the chicken, and add a slice or two of the Mozzarella cheese on top of the chicken. Place the chicken under the broiler until the cheese browns if desired. You can place the chicken with cheese in a hot oven to warm the cheese. Garnish with Asparagus spears.

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Chicken Madeira (Cheesecake Factory Copycat) Chew …

WebAug 31, 2022 · Transfer cooked chicken to a baking pan and cover to keep warm. Sauce: in the same skillet (don’t wash out the skillet) add 2 TB …

Rating: 5/5(41)
1. 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. 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.
2. 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.
3. Sprinkle mozzarella cheese evenly on top of chicken breasts on baking pan. Broil 3-4 minutes or until cheese is golden and melted.
4. Serve chicken immediately, generously drizzled with Madeira sauce. Extra sauce is delicious over mashed potatoes, angel hair pasta, or fluffy rice.

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