Chef Jean-Pierre Goes Undercover to Take on The Cheesecake Factory’s Chicken Madeira
Each ingredient plays a critical role in the composition. Tender, perfectly cooked chicken breasts nestled in a lush, Madeira wine-infused sauce, complemented by the earthy notes of fresh mushrooms and the bright, green snap of asparagus spears. Chicken Madeira can transform a regular meal into an occasion. Whether it’s a cozy dinner for two or a festive gathering of friends and family.
A Brief History and Origin of Chicken Madeira
While the exact origins of Chicken Madeira as a concept remain modern and less steeped in history, the adaptation of Chicken Madeira by the Cheesecake Factory has certainly played a significant role in popularizing this dish across the United States and beyond.
Its central ingredient, Madeira wine, carries a rich heritage from the Portuguese islands. This sweet, fortifying wine gives the dish its name and its distinctive, deep flavor profile.
Pairing Suggestions
Serving Chicken Madeira in true Cheesecake Factory fashion typically involves a generous portion over soft, creamy mashed potatoes. This base not only soaks up the rich Madeira sauce but also balances the dish’s flavors, providing a smooth, velvety contrast to the succulent chicken and vibrant vegetables. This classic pairing is beloved for good reason, as it complements the main elements without overshadowing the dish’s sophisticated profile.
However, the beauty of Chicken Madeira lies in its versatility. For those seeking a lighter fare or different textures, pairing the dish with al dente pasta or fluffy rice offers a delightful alternative. These variations cater to diverse dietary preferences and occasions, ensuring that the rich flavors of the dish can be enjoyed in multiple contexts and settings.
Pro Tip: Perfecting Your Chicken Madeira
Bonus Pro Tip: Achieving the Perfect Sauce
In crafting your own version of Chicken Madeira, don’t be afraid to experiment and make it your own.
So what are we waiting for? Let’s get cooking!
Chicken Madeira Recipe
Recipe Video
Recipe Ingredients
For the Chicken:
- 1 pound 500g Chicken Breast, sliced horizontally into 2 thinner cutlets
- Salt and Pepper, to taste
- 2 tablespoon 30ml Clarified Butter, or garlic olive oil for frying
- Mozzarella Cheese sliced, for topping
- ½ cup beef stock
- 1 bunch Asparagus ends trimmed and peeled and poached until cooked through
For the Sauce:
- 1 tablespoon Clarified Butter or Extra virgin Olive Oil
- 1 large Shallot, finely chopped
- 8 ounces 227g Baby Bella Mushrooms, sliced
- 1 tablespoon 15g Garlic, minced
- 2 teaspoon Freshly chopped Tarragon or Thyme
- 1/2 cup 120ml Madeira Wine
- 8 ounces 240ml Beef Stock
- Salt and Pepper, to taste
- 1 tablespoon corn starch diluted into 2 tablespoons water optional
- 1 tablespoon 15g Parsley, chopped, for finishing
- 1 tablespoon 14g Butter, to enrich the sauce
Recipe Instructions
Preheat the Oven 375°F (190°C)
Prepare the Chicken:
- Season the chicken cutlets with salt and pepper.
- In a frying pan, heat clarified butter over medium heat. Add chicken, and fry until golden brown on one side, flip on other side, top with mozzarella cheese.
- Add the asparagus and the beef stock in the pan and finish in oven until cheese is melted and bubbly. It should not take more than 10/15 minutes.
Prepare the Sauce:
- In a reduction pan, heat the olive oil, when hot, sauté shallots until light golden brown. Add mushrooms, season with salt and pepper to help release the water. and cook them until their moisture evaporates.
- Stir in garlic and tarragon and cook until fragrant.
- Deglaze with Madeira wine, and beef stock and simmer to desired thickness.
- If the sauce is too thin, you may use a little corn starch diluted in water to bring to the consistency you like. Finish with parsley and swirl in butter off the heat for a glossy sauce.
- Cook the Asparagus: Blanch asparagus in boiling water until tender, then shock in ice water to stop the cooking process. This method preserves the bright green color and ensures the asparagus is tender yet crisp.
- Assemble the Dish: Place a generous serving of mashed potatoes on each plate. Arrange chicken cutlets on top or beside the potatoes. Ladle the Madeira mushroom sauce over the chicken. Serve asparagus alongside the chicken and potatoes.
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Private Notes
Frequently Asked Questions about Chicken Madeira
1. What is Chicken Madeira?
Chicken Madeira is a popular gourmet dish inspired by the Cheesecake Factory’s recipe. It involves tender chicken breasts paired with a rich Madeira wine sauce, fresh mushrooms, and asparagus, all topped with melted mozzarella cheese. This combination creates a savory and satisfying meal that’s perfect for a special occasion or a fancy dinner at home.
2. What’s the difference between chicken Marsala and chicken Madeira?
The main difference between Chicken Marsala and Chicken Madeira lies in the type of wine used and the overall flavor profile. Chicken Marsala uses Marsala wine, which gives the dish a rich caramelized flavor, while Chicken Madeira is made with Madeira wine, which has a sweeter, more robust taste. Additionally, Chicken Marsala typically includes mushrooms and is often garnished with parsley, whereas Chicken Madeira may include mushrooms, asparagus, and is commonly topped with melted mozzarella cheese.
3. Can I substitute Madeira wine?
Madeira wine is crucial for the distinct flavor of this dish. However, if it’s unavailable, you can use a dry sherry or a sweet Marsala wine as alternatives. Remember, the substitution may slightly alter the taste, but the dish will remain delicious.
4. What sides pair well with Chicken Madeira?
Traditionally, Chicken Madeira is served over mashed potatoes, which complements the rich wine sauce. Alternatives include serving it with pasta or rice to soak up the sauce, or steamed vegetables for a lighter side.
5. Can I use different types of mushrooms?
Yes, while button mushrooms are typically used, you can experiment with cremini, portobello, or shiitake mushrooms for varying flavors and textures. Ensure they are sautéed well to bring out their full taste.
6. How should I store and reheat leftover Chicken Madeira?
Cool the leftovers before storing them in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat or in the oven at 350°F until heated through, adding a splash of broth or water to keep the chicken moist.
7. How can I ensure the chicken stays moist?
Avoid overcooking the chicken by using a meat thermometer to check for doneness – the internal temperature should reach 165°F. Letting the chicken rest for a few minutes after cooking also helps retain its juices.
8. What vegetables can I use besides asparagus?
If asparagus isn’t to your liking or is out of season, try green beans, broccoli, or zucchini as alternatives. Just like asparagus, blanch them until they are bright green and tender-crisp.
9. Can Chicken Madeira be made gluten-free?
Yes, to make this dish gluten-free, ensure that all your ingredients, including the Madeira wine and chicken broth, are gluten-free. Also, use a gluten-free flour blend or cornstarch as a thickener for the sauce if needed.
10. What type of cheese can I use instead of mozzarella?
If mozzarella is not available, you can use provolone, fontina, or Gruyère cheese. These cheeses melt well and complement the flavors of the dish.
11. Can I prepare Chicken Madeira ahead of time?
You can prepare parts of the dish ahead of time, such as searing the chicken and preparing the vegetables. However, it’s best to assemble and bake the dish just before serving to ensure the best flavor and texture.
12. What can I use if I don’t have an oven-safe skillet?
If you don’t have an oven-safe skillet, you can transfer the contents to a baking dish before topping with cheese and broiling. Make sure it’s a dish that can handle the high heat of the broiler.
13. How can I thicken the Madeira sauce if it’s too thin?
If the sauce hasn’t thickened enough, you can mix a small amount of cornstarch with water to create a slurry and stir it into the sauce, cooking it a bit longer until it reaches the desired consistency.
14. Can I make Chicken Madeira spicy?
If you prefer a spicy kick, add a pinch of red pepper flakes to the sauce or serve the dish with a side of chili-infused oil for drizzling.
15. What type of Madeira wine is best for this recipe?
For cooking, a medium-rich or sweet Madeira is typically used. It provides the right balance of sweetness and acidity to complement the savory components of the dish.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Made this tonight and thank you! I needed a new chicken dish! I think my husband’s eyes rolled back in his head when he tried the sauce! So good and this is one of the funniest segments. Would love to see more undercover and make it better recipes.