creamy chicken Madeira is a copycat recipe of the most popular dish at the

Cheesecake Factory. Start with 1 lb of asparagus. Snap off the fibrous ends then

fill a pot with six cups of water and bring it to a boil. Add a Tbsp of

salt and cook the asparagus for two to three minutes or until a vibrant green

and crisp tender. Remove the asparagus from the hot water and set it aside.

Let's do some quick prep with the ingredients so everything is ready when

we need it. Thickly slice 1 lb of mushrooms then dice 1 small onion. If you

dice it finely it disappears into the sauce.

Now finely minced 2 large garlic cloves then chopped 2 Tbsp of fresh

parsley.

Place a large oven safe pan over medium-high heat and melt in two

Tbsp butter and 1 Tbsp of oil add the thickly sliced mushrooms and

cook for about 5 minutes or until soft. Stir in the diced onions, cooking another

3 minutes then add minced garlic cloves, parsley, 1/4 tsp of salt and 1/4

tsp of black pepper. Stir that and cook another 2 minutes then remove it to

a plate and wipe the skillet clean with a wet paper towel. Slice 2 chicken

breasts in half lengthwise and pound each cutlet between plastic wrap until

no more than a quarter inch thick. Season the chicken all over with half a

tsp of salt and a quarter tsp of black pepper.

Place the same pan over medium-high heat with two Tbsp of butter and 1

Tbsp of oil. When the butter is finished foaming, add the chicken breasts

and saute three to four minutes per side or until golden and cooked through.

Transfer the chicken to the same plate as the mushrooms in the same pan, no need

to clean it. Add one and a half cups of Madeira wine, scraping the bottom of the

pan to deglaze and boil until reduced by half it takes about 5 minutes. Now add 1

and 1/2 cups of beef broth and boil 8 to 10 minutes or until 1/4 of the liquid

remains. Reduce the heat to medium, add half a cup of whipping cream and simmer

another 2 minutes or until the sauce thickens. Taste that luscious sauce. You

can add more salt and pepper if desired. Return the chicken back to the pan,

turning it to coat in the sauce, top with the mushrooms and asparagus and sprinkle

with 1 cup of mozzarella cheese. Pre-heat your oven broiler to high heat then boil

for 3 to 4 minutes or until the cheese is melted. I am excited!

Bubbly, cheesy, creamy, delicious! Now, let's do the taste test because I cannot wait

any longer. Oh my goodness!

Which piece shall we have? Oh but wait, a little bit of parsley because

garnish makes everything just a little more beautiful and tasty. Let's add a

little bit more sauce make like my piece super saucy because that sauce is so

flavorful.

The chicken is so juicy. Wow! All right, let's get some chicken and asparagus of

course.

This is so delicious! The wine has a little bit of sweetness in it, oh and

then that combination of sweet and savory, cheesy - amazing! All you need to

make this dinner is a plate of mashed potatoes. I hope you guys loved this

recipe, I know you will. It tastes like fine dining at home.

Thanks for joining me in my kitchen and we'll see you later!

Do you love chicken? If the answer is ye,s make sure you check out our recipes

right over there!