Chicken Madeira Source: Cheesecake Factory - Modified Course: Main Cuisine: American Food Group: Poultry Serves: 4 |
|
Ingredients
1-2 tablespoon(s) Olive Oil |
4 Boneless skinless chicken breasts |
8-12 Asparagus spears |
4 Slices of mozzarella cheese |
2 tablespoon(s) Olive oil |
2 cup(s) Fresh sliced mushrooms |
2 cup(s) Madeira wine (or substitute 1/2 Sherry and 1/2 Marsala if you can't find Madeira) |
1 cup(s) Beef Broth |
2 tablespoon(s) Butter |
1/4 teaspoon(s) Black pepper |
2 tablespoon(s) Corn starch |
Instructions
Cover chicken breast with plastic wrap; pound to 1/4-inch thick. (I put the chicken breasts in a giant sealed zip lock instead of plastic to prevent spillage). Sprinkle each fillet with salt and pepper. Heat 1 tablespoon olive oil in frying pan over medium-high heat. Saute fillets 4-6 minutes per side until done and browned just a bit. Remove from pan and tent to keep warm while you make the sauce.In chicken pan add olive oil and sliced mushrooms; saute for about 2 minutes. Add Madeira wine, beef stock, butter, pepper and corn starch. Bring to boil then reduce heat; cover and simmer 20 minutes until reduced to about 1/2 original volume. When sauce is done it will be thick, and brown. While sauce is reducing, bring a pan of water to boil. Add salt to water and boil; blanch asparagus (3-5 minutes). Drop asparagus in ice water to halt cooking.Set oven to broil. In baking dish arrange chicken, cross 2-3 asparagus stems over each piece of chicken and top with a slice of cheese. Broil until cheese melts.To serve, top chicken with 3-4 tablespoons sauce on each piece. Recommended Side: Mash potatoes are delicious with this dish. |
Notes:TIPS + TRICKS:
I looked in multiple grocery stores for Madeira cooking wine when in fact I should have been looking in the liquor store for just plain Madeira wine. |