The Cheesecake Factory - Chicken Madeira
Recipe: #11932
January 21, 2014
Categories: Chicken, Copycat or Clone Recipes, Sunday Dinner, Gluten-Free, No Eggs, Wine, Boneless Pieces, Chicken Dinner, more
"Super tender chicken with the most delicious sauce!"
Original is 2 servings
Ingredients
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- SAUCE
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- ASPARAGUS
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Nutritional
- Serving Size: 1 (516 g)
- Calories 703.6
- Total Fat - 44.9 g
- Saturated Fat - 25.5 g
- Cholesterol - 168.9 mg
- Sodium - 1420.1 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 1.5 g
- Sugars - 1.8 g
- Protein - 55.4 g
- Calcium - 1067.4 mg
- Iron - 2.6 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 400F.
Step 2
ASPARAGUS: In a small saucepan add 1 teaspoon butter and 1-2 teaspoons oil; add in asparagus, then pinch garlic salt. Cook about 8 minutes. Set aside.
Step 3
CHICKEN: In a small skillet heat 1 tablespoon butter. Season both side of pounded thin chicken generously on both sides with chicken seasoning, garlic powder and pepper. Add chicken and cook 6-7 minutes (you want a good golden color on each side). Set aside to a plate, cover with foil to seal in juices.
Step 4
To the same skillet, add in mushrooms (add a little more butter is needed). Stir-fry mushrooms until they release their juice then cook until light browned, around 5 minutes. Add in wine and beef broth, chives and onion flakes, cook down, about 15-20 minutes, taste for seasonings, if sauce is to thin add 2 tablespoons flour mixed with some broth in a bowl, then whisk into sauce to thicken. Add asparagus to chicken.
Step 5
Top with cheese slices.
Step 6
Bake in oven for 5 minutes until cheese is melted. Top with sauce. Serve
Tips
No special items needed.
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