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.

7 comments:

  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!

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  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!!

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  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

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  4. Glad you gave us the tweaked recipe! I usually have the same issue when I do the copykat recipes..lol. 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!

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  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

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

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  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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