To serve, top the chicken with the mushroom sauce, steamed asparagus and mashed potatoes. Place 2 slices, each, of Mozzarella cheese on the chicken and broil in oven until cheese is melted and slightly bubbly. Once the chicken is fully cooked, remove from the sauce and place on an oven sheet. Allow the mushroom mixture to reduce and the chicken to finish cooking throughout. Stir in the heavy cream and continue cooking for another 2-3 minutes until the sauce thickens. Increase the heat to medium-high and let the mixture simmer for a few minutes until it reduces slightly. Lower the heat and slide the chicken into the mushroom sauce. Prepare The Sauce: Pour the Marsala wine and chicken broth into the skillet with the mushrooms. Next add the beef broth, butter and 4 cranks of cracked black pepper. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Melt the remaining tablespoon of butter in the pan. Add the Madeira and allow to simmer until the alcohol has cooked off. Transfer the chicken to a plate and set aside. In the same pan, using the same oil, sauté the mushrooms until browned. Transfer the chicken to a plate or sheet tray. Once oil shimmers, place chicken and sauté on both sides until a nice crust forms. In a large and very hot sauté pan, heat the EVOO. Zip and shake bag to fully coat the chicken with the dredge mixture. Mix chicken, flour, salt, and pepper in a Ziploc bag. Or my personal favorite, their Spicy Chicken Chipotle Pasta. Or just a decent dry sherry does the trick.įor other amazing Cheesecake Factory recipes, try their Stuffed Mushrooms. Marsala or Port can be good substitutions. But, if you can’t find Madeira (or don’t want to spend the money on it), then simply use another fortified wine. I recommend using the dry version for this recipe because the sweet is too overpowering for my tastes. The true Madeira is a fortified wine made on the Portuguese island of Madeira. Tastes and cooking methods change over time and so can recipes. Transfer the mushrooms to a plate set aside and keep covered. While this is not a traditional recipe for chicken Madeira, there is nothing to say that even traditional recipes can’t be improved or altered. What makes the CF’s Chicken Madeira different, in my opinion, is the slices of Mozzarella cheese that is broiled over the chicken breast before smothering it with the Madeira sauce. Their Chicken Madeira is one of those fan favorites, making it the Cheesecake Factory’s most popular chicken dish. The brain power required to make such a huge decision is more than I care to spend over a lunch! But even with a menu as large at the The Cheesecake Factory’s, there is typically a few items that stand out as fan favorites. The cheesecake Factory Chicken Marsala is a tasty dish to try at home. I end up getting the same darn thing I had the last time. Before I go to one, I promise myself that I am going to try something new and not get the same 2 things as usual. If you are anything like me, you get overwhelmed when you read the menu at The Cheesecake Factory.
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