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Chicken Madeira on a plate
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4.85 from 26 votes

Chicken Madeira

Cheesecake Factory's Chicken Madeira has everything you need. Chicken, asparagus, cheese, mushrooms, not to mention the incredible sauce that tops it all!
Prep Time20 minutes
Cook Time35 minutes
Marinating time2 hours
Total Time55 minutes
Course: Dinner, Main Course
Cuisine: English, Italian
Keyword: chicken madeira
Servings: 4
Calories: 908kcal
Author: Erica Walker

Ingredients

  • 4 boneless skinless chicken breasts

Marinade

  • ¾ cup balsamic vinegar
  • ½ cup olive oil
  • 2 teaspoons brown sugar
  • pepper, to taste

Sauce

  • 3 tablespoons butter or oil
  • 2 cups fresh white mushrooms, sliced
  • 1 cup balsamic vinegar
  • 1 cup beef broth
  • 2 tablespoons brown sugar
  • pepper, to taste

Topping

  • 1 tablespoon butter or oil
  • 12 spears asparagus
  • 4 slices provolone cheese
  • 4 slices mozzarella cheese
  • fresh parsley, for garnish

Instructions

  • Place chicken breasts between two pieces of plastic wrap or waxed paper and pound until about ½ inch thick.
    four chicken breasts on a cutting board, pounded thin
  • Place chicken in a resealable plastic bag. Combine marinade ingredients and pour in the bag. Squeeze all the air out, seal, and refrigerate for about 2 hours.
    Chicken breasts marinating in a ziplock bag
  • About 20 minutes before the chicken is done marinating, heat butter or oil in a large skillet. Add mushrooms and saute for a couple of minutes.
    mushrooms sautéing in a pan
  • Add remaining sauce ingredients and bring to a boil. Reduce heat and simmer, uncovered, for about 30 minutes, or until sauce thickens and reduces to about ½-¼ of its original volume. When it is done, the sauce should be dark brown in color. Set aside.
    Balsamic mushroom sauce in a pan
  • While the mushrooms simmer, cook the chicken. Heat oven to 400 degrees F. Grease a 9x13-inch baking dish. Place chicken in dish and bake for 15-20 minutes, or until chicken is cooked through. Set aside.
    four cooked chicken breasts in a pan
  • While the chicken is baking, saute the asparagus spears in some butter or oil until crisp-tender, about 5 minutes. Set aside.
    Asparagus sautéing in a pan
  • Once chicken and asparagus have cooked, layer on each chicken 1 slice provolone cheese, 3 cooked asparagus spears, then 1 slice mozzarella cheese.
    Chicken breasts in a pan with asparagus and cheese slices
  • Set the oven to broil. Bake for about 3 minutes, or until the cheese melts and browns a little.
    Chicken breasts with asparagus and melted cheese
  • Right before serving, spoon some of the sauce over each piece of chicken. Garnish with fresh parsley and serve with mashed potatoes.
    Chicken Madeira on a plate

Notes

It can be cheaper to buy cheese by the slice from your grocery store deli. 
 

Nutrition

Calories: 908kcal | Carbohydrates: 32g | Protein: 65g | Fat: 56g | Saturated Fat: 19g | Cholesterol: 209mg | Sodium: 1015mg | Potassium: 1303mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1130IU | Vitamin C: 6.4mg | Calcium: 419mg | Iron: 3.4mg