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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 1487mg		42%
Total Carbohydrate 15.9g		5%
	Dietary Fiber 2.0g	7%
	Sugars 5.3g
Protein 74.0g		147%
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30 March - 3 April 09

Smilyn

Copycat Cheesecake Factory Chicken Madeira

Recipe #188770 | 40 min | 20 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Chef #1443475

On Nov 11, 2009

The review I read was correct. The sauce was very lumpy. Luckily I took some out before add the cornstarch. I altered the recipe, took away and added a few things. And this was really really close to the cheesecake factory flavor. I will be posting my recipe.

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From: Blake's MOM 0519

On Nov 10, 2009

This was excellent!I had it at the Cheesecake Factory a few weekes ago,and I made it for dinner tonite and it was delicious.I served it with mashed potatos.I added quite a bit or cornstarch because I knew this sauce was not going to thicken on its own.I could see why someone else said it was watery,you NEED the cornstarch.

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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!!!

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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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