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The Cheesecake Factory™ Chicken Madeira Recipe

The Cheesecake Factory™ Chicken Madeira Recipe

Wow, I am in love with this dish! It’s got a few things going for it, most of all, it tastes like something out of a very expensive gourmet restaurant. It’s also incredibly easy to make, in fact, if you’re looking for a “special meal” to share with someone, this would be my first suggestion, even if you don’t consider yourself a very good cook.  Trust me, it’s easy!

The next time you go to The Cheesecake Factory, as your waiter or waitress what the most popular dishes are and I’m fairly certain, this will come in as a top 5 pick. Everybody loves it and because of that, it also tends to be one of the most searched for restaurant recipes.  A lot of people will confuse this with their Chicken and Mushrooms in Marsala Sauce, But there are several differences, mostly the use of Madeira wine instead of the Marsala.

Madeira wine comes from the Madeira Islands in Portugal. It comes in a number of varieties, from very dry to very sweet.  The one I recommend for cooking is the cheapest you can find.  It’s going to have a slight taste of sweet raisins when you use the right variety.  I found it at my local grocery store but some people have had to go to a liquor store. Some have had luck at Trader Joe’s, if you’re fortunate enough to have one near you.

Get ready to enjoy an amazing blend of sauteed chicken topped with asparagus and melted cheese.  This is all topped with mushrooms in a Madeira wine sauce.  The Cheesecake Factory™ serves this with a generous portion of mashed potatoes.

The Cheesecake Factory™ Chicken Madeira Recipe
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Ingredients
  • 1 tablespoon olive oil
  • 4 boneless chicken breast
  • 8 asparagus spears
  • 4 slices mozzarella cheese
SAUCE
  • 2 tablespoons olive oil
  • 2 cups fresh sliced mushrooms
  • 3 cups Madeira wine
  • 2 cups beef stock
  • 1 tablespoon butter
  • ¼ teaspoon ground black pepper
Instructions
  1. Cover chicken breast with plastic wrap; pound to ¼-inch thick.
  2. Sprinkle each filet with salt and pepper.
  3. Heat 1 tablespoon olive oil in frying pan over medium-high heat.
  4. Saute fillets 4-6 minutes per side until done and browned just a bit.
  5. Remove from pan and wrap in foil to keep warm while you make the sauce.
  6. In chicken pan add olive oil and sliced mushrooms; saute for about 2 minutes.
  7. Add Madeira wine, beef stock, butter, and pepper.
  8. Bring to boil then reduce heat; simmer 20 minutes until reduced to about ½ original volume. When sauce is done it will be a bit thicker, and brown.
  9. While sauce is reducing, bring a pan of water to boil.
  10. Add salt to water at boil; blanch asparagus (3-5 minutes). Drop asparagus in ice water to halt cooking.
  11. Set oven to broil.
  12. In baking dish arrange chicken, cross 2 asparagus stems over each piece of chicken and top with a slice of cheese.
  13. Broil until cheese melts.
  14. Put chicken on plate.
  15. To serve, top with 3-4 tablespoons sauce on each piece.

19 comments
GraduatedCulinarian
GraduatedCulinarian

In order to fix the problem of the sauce not thickening you need a thickening agent which this recipe is missing. It is very simple. Just dredge the breasts in some seasoned flour on both sides. Knock off the excess flour. Then add a tablespoon of butter into the pan with the oil. Cook the breasts as the recipe says. Before you bake the chicken and asparagus in the oven put the breasts back into the sauce and cook them for a few minutes. This is essentially the rue that the sauce is missing. The butter and flour on the breasts will thicken the sauce. Then when it is thickened take the breasts out and cook them in the oven with the asparagus and cheese. Turn the heat off on the stove. If you want it a bit creamier Monte au buerre the sauce once cooled down a little bit and assemble the dish as usual.

convertible0805
convertible0805

It doesn't thicken because the Cheesecake Factory doesn't use this recipe. They use Glace de Veaux instead of beef broth, among other things....


proudmama2013
proudmama2013

ive always ordered this dish everytime! i went in to the restaurant this valentines day....i asked the waitress if she can give me the sauce recipe..she then went back and asked..she then came back and told me that the wine they use was cribari madeira dessert wine thats in california...ive tried finding it online and nothing! its telling me the item is unavailable...she then also told me that there was a bottle of brandy next to the wine :) thought this might help...but ive made this dish and i also had the same problem with thickening :( but im gonna use NicoleMayoBailey's advice on the thickening part :)

NicoleMayoBailey
NicoleMayoBailey

I made this dish and both my husband and I agree it was spot on. I did do something slightly different with my sauce once I saw the comments about it not thickening. I added a small carton of heavy cream and made a roux with the beef broth and flour. It was the correct consistency yes..I made it for my husband's birthday he couldn't stop complimenting me...big score!!!

lizz620josh
lizz620josh

I was ecstatic to see my favorite dish recipe for the Cheesecake Factory; however, I experienced the same problem with the thickening...I tried adding flour, brown sugar, and balsamic vinegar like Ruth suggested but since I didn't know how much to add exactly, it didn't thicken.  It tasted almost perfect and was still delicious, just would have liked it to be the same consistency as Cheesecake...

Gkacz
Gkacz

Had problem with sauce thickening...Added a little brown sugar to sweeten and I thicken with wondra..

Jessi
Jessi

Hey PCurran add 1 teaspoon cornstarch and 2 teaspoons sugar.

Monica Ferreira
Monica Ferreira

This plate is my favorite, my husband took me there to celebrate my birthday the witress recomend me this plate when he describe the taste I found right away that is going to taste as a real portuguese plate, once I start eating I make sure to let my husband know how delicious is this plate.

Ruth
Ruth

Add brown sugar, Balsamic vinegar and then thicken with a little flour slurry. There you go.

jessica
jessica

Do you know if you can make the sauce the day before and then heat it up and cook it over the chicken the next day?

PCurran
PCurran

Excellent recipe, but has anyone else had trouble with the sauce? I followed the recipe to the letter, and the sauce never seemed to thicken. Twenty minutes, then 30, 35, and 40 minutes later, my mushrooms were still swimming in a very shallow pool of very thin sauce! Another few minutes and they would have been sizzing at the bottom of a dry pan like fish in a suddenly dry lakebed! Finally added some cornstarch, which saved the day. Any other ideas?

wplume
wplume

please can anyone help me?!...i'm looking for the recipe for the cheescke factory's Chicken samosas....please please help or something very simalar to it tyvm wplume :)

_Goldie
_Goldie

This Chicken Madeira Recipe is yummylicious!I have made it for Easter for my entire family of 25 and it was a hit! It is the best and so simple. Thanks again, for your "Creativity".

Gingi
Gingi

If I'm not mistaken the Cheesecake Factory just added a new appetizer to their menu, made of just the sauce of that dish topped on a piece of break. I wonder what they do different as the sauce does take more condense. I bet it's heavy cream. Any suggestions?

anya
anya

i love this dish! the secret is to cut chicken breast in two make it super thin~

Chef Pablo
Chef Pablo

Oh, you're not kidding. I absolutely LOVE this recipe and it's really not that tough to make. If you have a date coming up and you have to cook dinner, this is almost foolproof. You'll gain a lot of points making this chicken. Enjoy!

amber unsworth
amber unsworth

This chicken Madeira dish was my absolute fav. I am a Chix Marsala Freak!! BUT THIS IS AMAZING!!! I have never looked up a recipe until now, My wonderful Fiance is gonna make it for me cause I liked it soooo much.. Mmmmm.

Gkacz
Gkacz

What is your advice for thickening sauce? Did not specify in the recipe.. Thanks

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