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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (1061g) Recipe makes 2 servings |
||
| Calories 1006 | ||
| Calories from Fat 384 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 42.8g | 65% | |
| Saturated Fat 15.2g | 75% | |
| Monounsaturated Fat 21.0g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.1g | ||
| Cholesterol 197mg | 65% | |
| Sodium 1369mg | 57% | |
| Potassium 1488mg | 42% | |
| Total Carbohydrate 15.9g | 5% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 5.3g | ||
| Protein 74.0g | 147% | |
Copycat Cheesecake Factory Chicken Madeira
By: mary winecoff
Oct 3, 2006
I had this wonderful dish with my sister in Florida. Now I can make it at home. I had a hard time getting the sauce to thicken so I added cornstarch. This recipe reflects that. It also makes a LOT of sauce.
SERVES 2
Ingredients
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts
- 8 asparagus spears
- 4 slices mozzarella cheese
- 2 tablespoons olive oil
- 2 cups fresh mushrooms, sliced (I used baby bella)
- 3 cups madeira wine
- 2 cups beef stock
- 1 tablespoon butter
- 1/4 cup cornstarch (optional)
- 1/4 teaspoon ground black pepper
Directions
1
Heat 1 Tablespoon olive oil in a large skillet over medium heat.2
cover each chicken breast with plastic wrap and using a mallet flatten to about 1/4 inch thick.3
Sprinkle with salt and pepper.4
Saute chicken for 4 to 6 minutes or until the chicken has browned just a bit.5
Remove from pan and keep warm.6
Do not clean pan.7
Keeping the heat on medium, add two Tablespoons olive oil to the skillet.8
Add the sliced mushrooms and saute for about two minutes.9
Add the Madeira wine, beef stock, butter and pepper.10
Bring the sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has thickened.11
The sauce will be done when it has thickened and turned a dark brown in color.12
(optional-Make a paste from cornstarch and some of the sauce. Stir into sauce until thickened.).13
As the sauce is simmering, bring a medium saucepan filled halfway with water to a boil.14
Add a little salt.15
Toss the asparagus into the water and boil for 3 to 5 minutes.16
Drop the asparagus in a bowl of ice water to halt the cooking.17
Set the oven to broil.18
Prepare the dish by arranging the cooked chicken fillets on a baking pan.19
Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese.20
Broil the fillets for 3 to 4 minutes.21
To serve, arrange two chicken breast on each plate, then spoon 3 or 4 tablespoons of Madeira sauce over the chicken on each plate.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For 1 or 2
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Danielle 17
On Jun 18, 2009
WOW! My mouth was watering while I was making it! I was simmering the sauce when I was reading all the previous reviews, and decided after the 20 minutes to just add a few tsp of the cornstarch, and that worked perfectly! It was absolutly delicious, I wouldn't have thought to use beef broth, I would have assumed chicken broth. Anyhow... I love it, and can't wait to make it for my dad... he loves when I make him new dishes!! Thanks for the tasty recipe!
From: 'Burgh Babe in the Kitchen
On Jun 16, 2009
I agree with "sheri." I was very disappointed in this recipe, especially after trying the real thing at CF about a month ago...not even close. While the chicken was very tasty and tender, the sauce was aweful. It tastes like someone poured a bottle of Madeira on my chicken, instead of tasting like a sauce. I used Paul Masson, maybe that was a bad choice? I added a little soy sauce, about a TSP of sugar and some corn starch. Next time, I will used less wine. Very disappointing.
From: Dr. Jenny
On Apr 7, 2008
DH and I made this for dinner tonight. It is absolutely delicious! Never having had the Cheesecake Factory version, I cannot say how it compares--all I know is that I would definitely make this again. Modifications included sauteeing 3 cloves of garlic with the mushrooms; changing the sauce proportions to 2 cups madeira and 1 1/3 cup beef broth, and adding approximately 4 tsp corn starch to thicken the sauce. DH suggested that when we make this next time (and there will be a next time) that we use 1 1/2 cups of madeira and 1 cup of broth. He thinks, therefore, that the sauce will then require no more than 3 tsp of the corn starch (he does the math, not me). Thank you for posting this. It was wonderful!!!
From: Cooks4_6
On Dec 31, 2007
I made this for dinner tonight, and my entire family loved it! The younger 3 enjoyed it without the sauce topping (with cheese and aparagus though). Next time, however, I will reduce the recipe for the sauce by 1/2. I had a ton of extras, which I am freezing for next time. To thicken the sauce, I took about 1/4 of the sauce from the pan and added 3T of cornstarch, mixed it well then put it back in the pan with the rest of the sauce and mushrooms. Worked like a charm! Thanks for posting — it was easy and yummy!
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