Cheesecake Factory Chicken Madeira

Name: Cheesecake Factory Chicken Madeira (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1.5 lbs Boneless skinless chicken breasts; 1 tsp Salt; 1/2 tsp Black pepper; 2 tbsp All-purpose flour; 1/4 cup Butter; 1/2 cup Sliced mushrooms; 1/2 cup Sliced onion; 2 cloves Garlic-minced; 1/2 cup Dry Madeira wine; 1 cup Chicken broth; 2 tbsp Heavy cream; 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard; 1/4 tsp Dried thyme

⏱1h

👥4

🔥650 cal

Medium

🍽️American

🥗None

A simplified version of the Cheesecake Factory's Chicken Madeira, focusing on readily available ingredients and straightforward techniques.

1.5 lbs Boneless skinless chicken breasts

1 tsp Salt

1/2 tsp Black pepper

2 tbsp All-purpose flour

1/4 cup Butter

See all 14 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥650 cal

Medium

🍽️American

🥗None

A simplified version of the Cheesecake Factory's Chicken Madeira, focusing on readily available ingredients and straightforward techniques.

#Chicken #Madeira #Skillet #Comfort Food

Instructions

Season Chicken with salt and pepper. Dredge chicken breasts in flour, shaking off excess.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side, until golden brown. Remove chicken and set aside.
In the same skillet, melt Butter from the Sauce group. Add Onion and Mushrooms and cook until softened, about 5-7 minutes.
Add Garlic from the Sauce group and cook for 1 minute more.
Deglaze the pan with Madeira wine from the Sauce group, scraping up any browned bits. Let simmer for 2-3 minutes to reduce slightly.
Pour in Chicken broth from the Sauce group and bring to a simmer. Stir in Worcestershire sauce, Dijon mustard, and Thyme from the Sauce group.
Return chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
Stir in Heavy cream from the Sauce group during the last 5 minutes of cooking. Serve immediately.

Ingredients

Chicken
1.5 lbs 680 g Boneless skinless chicken breasts
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
2 tbsp 30 mL All-purpose flour
Sauce
1/4 cup 60 mL Butter
1/2 cup 120 mL Sliced mushrooms
1/2 cup 120 mL Sliced onion
2 cloves 10 mL Garlic-minced
1/2 cup 120 mL Dry Madeira wine
1 cup 240 mL Chicken broth
2 tbsp 30 mL Heavy cream
1 tbsp 15 mL Worcestershire sauce
1 tsp 5 mL Dijon mustard
1/4 tsp 1.25 mL Dried thyme

Equipment

Large skillet
Measuring cups and spoons
Cutting board
Knife

Instructions

Season Chicken with salt and pepper. Dredge chicken breasts in flour, shaking off excess.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side, until golden brown. Remove chicken and set aside.
In the same skillet, melt Butter from the Sauce group. Add Onion and Mushrooms and cook until softened, about 5-7 minutes.
Add Garlic from the Sauce group and cook for 1 minute more.
Deglaze the pan with Madeira wine from the Sauce group, scraping up any browned bits. Let simmer for 2-3 minutes to reduce slightly.
Pour in Chicken broth from the Sauce group and bring to a simmer. Stir in Worcestershire sauce, Dijon mustard, and Thyme from the Sauce group.
Return chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
Stir in Heavy cream from the Sauce group during the last 5 minutes of cooking. Serve immediately.

Nutrition per serving

Calories 650