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The Cheesecake Factory Chicken Madeira Recipe


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     The Cheesecake Factory Chicken Madeira

Category   Entrees - Maindishes
Sub Category   None

1 tablespoon olive oil
4 boneless chicken breast
8 asparagus spears
4 slices mozzarella cheese
2 tablespoons olive oil
2 cups fresh sliced mushrooms
3 cups Madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper

Cover chicken breast with plastic wrap; pound to 1/4-inch thick. Sprinkle each filet with salt and pepper. Heat 1 tablespoon olive oil in frying pan over medium-high heat. Saute fillets 4-6 minutes per side until done and browned just a bit. Remove from pan and wrap in foil to keep warm while you make the sauce. In chicken pan add olive oil and sliced mushrooms; saute for about 2 minutes. Add Madeira wine, beef stock, butter, and pepper. Bring to boil then reduce heat; simmer 20 minutes until reduced to about 1/2 original volume. When sauce is done it will be thick, and brown. While sauce is reducing, bring a pan of water to boil. Add salt to water at boil; blanch asparagus (3-5 minutes). Drop asparagus in ice water to halt cooking. Set oven to broil. In baking dish arrange chicken, cross 2 asparagus stems over each piece of chicken and top with a slice of cheese. Broil until cheese melts. Put chicken on plate. To serve, top with 3-4 tablespoons sauce on each piece.

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