Explore the rich and flavorful world of Chicken Madeira, inspired by a classic Cheesecake Factory dish. This version enhances the original with deeper flavors and a more refined technique, perfect for impressing at dinner. This recipe combines succulent chicken, earthy mushrooms, and asparagus in a luscious Madeira wine sauce, all served over creamy mashed potatoes.
1pound500g Chicken Breast, sliced horizontally into 2 thinner cutlets
Salt and Pepper, to taste
2tablespoon30ml Clarified Butter, or garlic olive oil for frying
Mozzarella Cheese sliced, for topping
½cupbeef stock
1bunchAsparagus ends trimmed and peeled and poached until cooked through
For the Sauce:
1tablespoonClarified Butter or Extra virgin Olive Oil
1large Shallot, finely chopped
8ounces227g Baby Bella Mushrooms, sliced
1tablespoon15g Garlic, minced
2teaspoonFreshly chopped Tarragon or Thyme
1/2cup120ml Madeira Wine
8ounces240ml Beef Stock
Salt and Pepper, to taste
1tablespooncorn starch diluted into 2 tablespoons water optional
1tablespoon15g Parsley, chopped, for finishing
1tablespoon14g Butter, to enrich the sauce
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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.
You can find the items below used in making this dish at our online store!