Monday, May 23, 2011

Chicken Madeira

Ok...I really had to fix this one.  This was a copykat recipe from the Cheesecake Factory which I had recently.
Of course it didn't come anywhere near what I had.  That's what I get for being a copykat...nah nah nah nah nah!  I think Chef Pablo is not giving away anything!

This is a sauteed chicken topped with asparagus and melted cheese. All topped with mushrooms in a Madeira wine sauce.  Served with a generous portion of mashed potatoes.

I'm giving you the recipe as I found it....with my changes.

  • 2 Tbsp. olive oil
  • 4 boneless chicken breast
  • Fresh Asparagus spears
  • Mozzarella cheese
  • 2 cups sliced mushrooms
  • 3 cups Madeira wine (One cup is sufficient)
  • 2 cups beef stock
  • 2 Tbsp. butter
  • 1/2 tsp. freshly ground black pepper
Cover chicken breast with plastic wrap; pound to 1/4-inch thick.  Sprinkle each chicken breast with salt and pepper.  Heat 1 tablespoon olive in frying pan over medium high heat.  Saute breasts 4-6 minutes per side until done and browned just a bit.

Remove from pan and wrap in foil to keep warm while you make the sauce.  In the same pan that you sauteed the chicken add 1 tablespoon olive oil and add sliced mushrooms; saute for about 2 minutes.  Add Madeira wine, beef stock, butter and pepper.  Bring to a boil then reduce heat; simmer 20 minutes until reduced to about 1/2 original volume.  When sauce is done it will be thick...............this did not happen.  I reduced it an additional 20 minutes and it did not thicken.  I added 1 tsp. cornstarch with a little water..A little better.  This was a very sweet sauce.  The dish I had tasted more like a beefy barbeque sauce.  I added the following:  1 tsp. Worcestershire Sauce and 1 tsp. Jack Daniels Spicy Original Barbeque Sauce.  This came close to what I had.

While sauce is reducing, bring a pan of water to a boil.  Add salt to water; blanch asparagus 3-5 minutes and drop into ice water to stop cooking.  Set oven to broil.

In baking dish arrange chicken, cross 2 asparagus stems over each piece of chicken and top with a slice of cheese.  Broil until cheese melts.  To serve, top with 3-4 Tablespoons sauce.

It's a lovely presentation and very easy to make.


  1. I love that place to eat! This looks spectacular. I can just imagine how much better homemade is! I love the presentation its awesome!

  2. Oh yeah a new chicken recipe! This sounds and looks superb Patti. Your photos are crisp and DEElish!

    Hubby and I love chicken. I'm always up for a new recipe but him, well he's not usually keen on first word of it but has yet to complain about any one of them! men!!

  3. This looks really, really good. I love your recipe. This is my first visit to your blog and I've spent some time browsing through your earlier entries. I'm so glad I did that. I really love the food and recipes you feature here and I'll definitely be back. I hope you have a great day. Blessings...Mary

  4. Glad you gave us the tweaked recipe! I usually have the same issue when I do the copykat But you feel like you at least gotta give it a try. You did great with your changes. Wish I could have a bite right off the screen!

  5. Dear Patti,

    I love reading your post it sounds as if you are talking to me. It makes for a nice cozy feeling. I think that your chicken looks so professional and I am sure it tastes delicious. I think the mashed potatoes go just perfect with the chicken. Blessings, Catherine xo

  6. Well, I think anything with mashed potatoes will be perfect. What time is dinner?

  7. yum, I love this one, when can you come over and make it Patti? Also love the pineapple gelato any kind of frozen dessert but with coconut and pineapple even better :)


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