Chicken Madeira
Serves 4.
This recipe, inspired by the Cheesecake Factory’s Chicken Madeira, has everything you need — chicken, asparagus, cheese and mushrooms, not to mention a tasty sauce that tops it all. This recipe should be started in advance to give the chicken time to marinate. From “Favorite Family Recipes: Most Requested Copy Cat Dishes” (Shadow Mountain, 2024).
- 4 boneless skinless chicken breasts
For the marinade:
- ¾ c. balsamic vinegar
- ½ c. olive oil
- 2 tsp. brown sugar
- Pepper, to taste
For the sauce:
- 3 tbsp. butter or oil
- 2 c. fresh white mushrooms, sliced
- 1 c. balsamic vinegar
- 1 c. beef broth
- 2 tbsp. brown sugar
- Pepper, to taste
For the topping:
- 1 tbsp. butter or oil
- 12 spears asparagus
- 4 slices provolone cheese (see Note)
- 4 slices mozzarella cheese
- Fresh parsley, for garnish
- Mashed potatoes, for serving
Directions
Place chicken breasts between two pieces of plastic wrap or waxed paper and pound until about ½ inch thick. Place chicken in a resealable plastic bag. Combine marinade ingredients — balsamic vinegar, olive oil, brown sugar and pepper — and pour in the bag. Squeeze all the air out, seal, and refrigerate for about 2 hours.
About 20 minutes before chicken is done marinating, heat 3 tablespoons butter or oil in a large skillet. Add mushrooms and sauté for a couple minutes. Add the balsamic vinegar, beef broth, brown sugar and pepper and bring to a boil. Reduce heat and simmer, uncovered, for about 30 minutes, or until sauce thickens and reduces to about half of its original volume. When it is done, the sauce should be dark brown in color. Set aside.
