Chicken Madeira – Cheesecake Factory Copycat

Recreate the famous chicken Madeira from the Cheesecake factory with this easy copy recipe!

It brings together tender chicken, salted mushroom sauce, crisp asparagus and sticky mozzarella. Madeira wine, beef broth and thick cream create a rich and tasty sauce.

The perfectly cooked asparagus add freshness, while the grilled cheese garnish seals the agreement.

Ready in about an hour, this restaurant quality dish is a delicious gourmet meal.

Why you will love this chicken madeira

Salt sauce: Everything in this dish is delicious, but the sauce is definitely its star. It is rich and velvety, creating an irresistible swimming pool of flavors. It is perfect for improving with crisp bread, potato puree or pasta.

Impressive presentation: The layer composition of the dish creates a superb presentation. Wow your guests on special occasions or nights of appointments.

Integrated vegetable lessons: Soft cream asparagus are not only a garnish. It is an integral part of the dish that absorbs the rich sauce while adding color and nutrition.

Ingredients

• Boneless and skinless chicken breasts: Put it finely to ensure even the cooking and absorption of perfect sauce.

• Salt and pepper: The essential seasonings improve the natural flavors of chicken and sauce.

• Olive oil and butter: A tasty combination for cooking chicken and vegetables. They provide a golden richness and finish.

• Mushrooms: Extract and salty, they add depth and texture to Madeira sauce.

• Onion and garlic: Aromatics. They breathe the dish with a deliciously tasty and slightly sweet basic flavor.

• Madeira wine: A slightly sweet fortified wine. It creates the rich and slightly fruity flavor of the sauce.

• Beef broth: Add a tasty depth and improves the copious flavor of the sauce. It also balances the richness of wine.

• Thick cream: Provides a silky and luxurious texture. It completes the reduction of Madeira perfectly.

• Asparagus: Crispy and tender, its light flavor and its vibrant color balance the richness of the dish.

• Grated mozzarella cheese: Blends into a golden and succulent garnish. It connects the chicken and the asparagus together beautifully.

• Fresh parsie: A fresh and herbaceous garnish. He adds a touch of color and brightness to the final dish.

How to make mafarira chicken

It is an exquisite dish. And although the recipe has several steps, they are not difficult. This is what I like to call impressive but achievable.

1. Prepare the chicken. Slice the breasts and beat them 1/4 thick thick. Season with salt and pepper.

2. Cook the chicken. Cook in the mixture of olive oil and butter for 3 to 4 minutes per side until it is golden. Then book. (Use a secure oven frying pan for the fence process later.)

3. Sauté the vegetables. Add the remaining oil and butter to the pan and cook the mushrooms and onions for about 5 minutes. Add the garlic at the last minute.

4. DEGLAZE. Pour the wine into the pan and scrape the golden pieces. Boil vigorously 5 to 7 minutes until the wine reduced by half.

5. Simmer. Add the beef broth and simmer another 8 to 10 minutes to reduce. Then incorporate the cream and cook for 2 to 3 minutes until thickening.

6. Cook the asparagus. Salt a pan of water and bring to a boil. Then whiten the asparagus for 2 to 3 minutes until they are tender. Drain well.

7. Combine. Turn the chicken in the pan and wrap the sauce. Arrange the asparagus on top and sprinkle with mozzarella cheese over everything.

8. Gril. Grill for 2 to 3 minutes until the cheese melts and becomes golden.

9. Garnish and serve. Garnish with parsley and serve with potatoes, pasta or bread. Appreciate!

Tips for the best mafarira chicken

I have made this recipe several times now, so I found good advice. Check them before you start.

• Treat yourself to high quality wine. Cheaper alternatives will not develop the same rich and complex flavor. Rain or Verdelho Madeira varieties work better.

• Get the pleasant and dry chicken. Make sure it is completely dry with paper towels before seasoning and cooking. This will help him brown better and prevent steam.

• Jump the cheese in bag. Use a fresh and launched mozzarella and shred it yourself. As I mentioned in other articles, pre-râpé cheese contains anti-fabrication agents that affect fusion.

• Fresh is the best. Ignore the canned mushrooms for this dish. Fresh creams or baby Belas have a better texture and add more depth to the sauce. Do not overcut them in the pan and avoid stirring too frequently. They will not caramelize properly.

• Do not precipitate the reduction of the sauce. Leave the wine and the beef broth completely reduce for a rich and concentrated flavor. This is worth the two additional minutes.

• Test the consistency of the sauce. Do this by coating the back of a spoon. The sauce should leave a clean line when you pass your finger through.

What to serve with the chicken madeira

My favorite way to taste the mafère chicken is with a simple flat of buttered pasta. You can also serve it with one of the following elements:

How to store

This dish has the best taste when it is fresh, but the leftovers are storing fairly well!

To store: Keep the chicken, vegetables and sauce in an airtight container in the refrigerator for 3-4 days. Keep other service articles (potatoes, noodles, etc.) separately. For best results, allow everything to cool completely before storing.

To freeze: Keep the main dish in freezing containers for up to 2-3 months. Dégulate the night in the refrigerator before reheating. Note: The gel can affect the texture of the cream sauce, so it is better to consume fresh.