Homemade Cheesecake Factory-Style Chicken Madeira

Instructions

1. 1

   Place each chicken breast between two sheets of plastic wrap and pound evenly to about 1/2-inch thickness. Season both sides with salt, pepper, and garlic powder. Dredge the seasoned chicken breasts lightly in all-purpose flour, shaking off any excess.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet or oven-safe pan over medium-high heat. Add the trimmed asparagus and sauté for 3-5 minutes until tender-crisp. Remove from the pan and set aside.

3. 3

   Add the remaining 1 tablespoon of olive oil to the same skillet. Add the floured chicken breasts and sear for 4-5 minutes per side, or until golden brown and cooked through. Remove chicken from the pan and set aside.

4. 4

   Reduce heat to medium. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until softened and browned. Add the minced shallots and garlic and cook for another 1-2 minutes until fragrant.

5. 5

   Pour in the Madeira wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and reduce the wine by about half (about 3-4 minutes).

6. 6

   Stir in the beef broth and bring to a simmer. If you prefer a thicker sauce, whisk together the cornstarch and cold water in a small bowl, then slowly whisk into the simmering sauce. Continue to simmer for 2-3 minutes, until the sauce slightly thickens.

7. 7

   Stir in the heavy cream and butter until melted and well combined. Taste and adjust seasonings as needed.

8. 8

   Return the cooked chicken breasts to the skillet, nestling them into the sauce. Top each chicken breast with the sautéed asparagus and then a slice of mozzarella cheese. Cover the pan (or transfer to a preheated oven at 350°F / 175°C for a few minutes) and cook until the cheese is melted and bubbly.

9. 9

   Garnish with fresh chopped parsley and serve immediately. This dish pairs well with mashed potatoes or pasta.