Description
A rich, cheesy, and comforting Chicken Madeira just like the Cheesecake Factory favorite—complete with sautéed mushrooms, crisp asparagus, and a savory homemade sauce.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 bunch fresh asparagus, ends trimmed
- 2 cups cremini mushrooms, sliced
- 1 cup shredded mozzarella cheese
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup grape juice or beef broth (Madeira wine substitute)
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Mix the chicken broth and Madeira wine substitute in a small bowl. Season chicken with salt and pepper.
- Heat olive oil and butter in a skillet over medium heat. Sauté mushrooms until browned. Set aside.
- Sear chicken breasts 3–4 minutes per side until golden. Remove from skillet. Add garlic and flour, stir, then pour in broth mixture. Simmer until thickened.
- Return chicken and mushrooms to skillet. Simmer 10 minutes.
- Blanch asparagus in boiling water for 2–3 minutes. Drain.
- Top each chicken breast with mozzarella and transfer skillet to oven. Bake 5 minutes until cheese melts.
- Serve hot with asparagus and extra sauce.
Notes
- Use freshly shredded mozzarella for the best melt.
- Don’t overcrowd mushrooms while sautéing.
- Let sauce reduce for maximum flavor.
- Pairs well with mashed potatoes or crusty bread.