If you have ever been to Cheesecake Factory, you know that their menu is HUGE! I can never decide on what to get because everything looks so good. When I am completely indecisive my fall-back menu item of choice is the Chicken Madeira. When I had this recipe for the first time my thought was “I can duplicate this”! So a few days later I went home and tried. When I opened my cupboard I didn’t have any Madeira cooking wine on hand and I didn’t feel like going to the store to get some.. so I improvised. The second time I made this recipe I did it with the Madeira wine and to be honest… I liked it better with my balsamic/beef broth creation better! Of course you can do it the “right” and do it with wine instead of beef broth. It is completely up to you.
When I posted this recipe before (back in 2008) I actually named this dish “Balsamic Asparagus Chicken” but I decided to re-name it “Chicken Madeira” because that was the taste I was going for and what I was trying to duplicate (even though technically it doesn’t have any Madeira in it). You are going to love this recipe. It is so fancy looking, but actually REALLY easy to make! It is definitely a guest impresser (if that is even a word…).
4 chicken breasts
3/4 c. balsamic vinegar
1/2 c. olive oil
2 tsp. brown sugar
pepper (to taste)
3 Tbsp. butter
2 c. fresh mushrooms, sliced
1 c. balsamic vinegar
1 c. beef broth
2 Tbsp. brown sugar
pepper (to taste)
12 asparagus spears
4 slices provolone cheese
4 slices mozzarella cheese (go to the deli section, they will give you 4 slices of each cheese. It's less expensive this way)
Place chicken between 2 pieces of Saran Wrap and pound until it is about 1/4" thick. Place chicken in a ziploc bag, place bag in a bowl big enough to hold the chicken. Combine marinade ingredients and pour in the bag. Squeeze all the air out of the bag and refrigerate for about 2 hours.
About 20 minutes before chicken is done marinating, heat oil in a large skillet. Add mushrooms and saute for a couple minutes. Add remaining sauce ingredients, bring to a boil, then reduce heat to a simmer, uncovered, for about 30 minutes or until sauce thickens and reduces to about 1/2-1/4 of it's original volume (when it is done, the sauce should be dark brown in color).
While the sauce is simmering, place chicken in a lightly greased glass dish and bake at 400 degrees for 15-20 minutes (or until chicken is cooked through). You can also grill the chicken at this point which tastes awesome too! While chicken is baking prepare the asparagus buy sauteing the spears in some butter or oil until crisp-tender.
Remove chicken from the oven (or grill) and layer on one slice of provolone cheese, a few asparagus spears, then one slice mozzarella cheese on each piece of chicken. Set the oven to broil and broil for about 3 minutes or until cheese is melted and starts to brown a little. Right before serving, spoon some of the sauce over each piece of chicken. Serve with mashed potatoes.