The Cheesecake Factory's Chicken Madeira (Copycat Recipe)

This Chicken Madeira recipe captures the rich, savory flavors of the classic dish from The Cheesecake Factory. Tender chicken breasts are sautéed to perfection and topped with a luscious mushroom Madeira wine sauce, served alongside creamy mashed potatoes and fresh asparagus. This dish is a delightful balance of flavors and textures, making it a perfect centerpiece for any dinner table.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 cup all-purpose flour, for dredging
• 4 tablespoons olive oil
• 2 cups sliced mushrooms (such as cremini or button)
• 2 cloves garlic, minced
• 1 cup Madeira wine
• 1 cup chicken stock
• 2 tablespoons unsalted butter
• 1 tablespoon fresh parsley, chopped, for garnish
• Mashed potatoes, for serving
• Steamed asparagus, for serving

Instructions:

1. Season the chicken breasts with salt and pepper on both sides.
2. Dredge the chicken breasts in flour, shaking off the excess.
3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining 2 tablespoons of olive oil and sliced mushrooms. Sauté until the mushrooms are browned, about 5 minutes. Add the minced garlic and cook for an additional minute.
5. Pour in the Madeira wine, scraping the bottom of the pan to deglaze. Allow the wine to simmer for about 3-4 minutes until reduced by half.
6. Add the chicken stock and bring to a simmer. Cook for another 5 minutes until the sauce thickens slightly.
7. Stir in the butter until melted and the sauce is glossy. Return the chicken to the skillet, spooning the sauce over the top to coat.
8. Serve the chicken with mashed potatoes and steamed asparagus, garnished with fresh parsley.