You can make this copycat recipe for the Cheesecake Factory chicken Maderia. This is a wonderful way to use chicken breast. This dish can be served with mashed potatoes, rice, or anything else you like.
|Chicken breast||1 Pound|
|Black pepper||1/2 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Mushrooms||8 Ounce (white or baby Portobello mushrooms)|
|Beef stock||8 Ounce|
|Madeira wine||2 Cup (32 tbs)|
|Corn starch||1 Tablespoon|
|Mozzarella cheese||6 Ounce (4 to 6 ounces)|
|Asparagus spears||8 , steamed|
|Mashed red potatoes||1 Cup (16 tbs)|
Slice chicken breasts in half horizontally. Place cut chicken breast onto a sheet of plastic wrap, and cover the chicken with plastic wrap, use a meat pounder to flatten out chicken to 1/4-inch thickness.
Season chicken with salt and pepper.
For chicken – In a large skillet, heat butter and vegetable oil over medium.
When the butter begins to foam slightly add chicken in batches. Cook until the chicken's edges turn white, flip over, and cook on the other side.
Remove chicken from the pan and set aside.
For sauce – Add butter to the pan, and add mushrooms. Cook the mushrooms for a couple of minutes.
Remove mushrooms from the pan.
Pour in Madeira wine in the pan; scrape the browned bits up from the bottom of the skillet.
Stir beef broth to the wine and mix to blend well. Cook the sauce until it reduces by 1/3.
When the sauce has reduced add slurry of 1-tablespoon cornstarch and 1 tablespoon water. Stir to blend well cook for about 2 minutes.
Add butter to the sauce and stir well. Return mushrooms to the sauce.
Place chicken breast on a pile of mashed potatoes. Spoon sauce over the chicken, and add a slice or two of the Mozzarella cheese on top of the chicken. Place the chicken under the broiler until the cheese browns.
Garnish with Asparagus spears and serve.