Chicken Madeira

One of my favorite dishes at the Cheesecake factory is their Chicken Madeira.  I decided to recreate it at home and the result turned into a family favorite.

Please note that I generally eyeball these ingredients and this is a very forgiving recipe so feel free to adjust to taste.chicken madeira

Ingredients: 

  • 2T butter (divided into four pieces)
  • 2 – 8oz containers of mushrooms (cleaned and sliced)
  • 1 small onion (optional – I usually omit)
  • 1 bunch thin asparagus (loosely chopped)
  • 10 skinless/boneless chicken cutlets (medium thickness)
  • 1/2c AP flour
  • 2-3 T garlic powder
  • 1/2 t cumin
  • 2-3 t turmeric (or paprika or any other seasonings you enjoy)
  • salt and pepper to taste
  • 1 c chicken or beef stock
  • 1 c Madeira wine
  • 1/2 c to 1c Mozzarella cheese (shredded)

Directions:

  1. Preheat the oven to 375F
  2. In a large oven proof skillet on medium heat, add a quarter of your butter and coat the skillet
  3. Add the mushrooms (and onions if using) and saute for 2 min and then add the asparagus to the mushrooms.
  4. Add salt and pepper to taste and stir frequently until desired texture is achieved (~5-8 min)
  5. Remove the mushrooms and asparagus from the skillet and reserve any residual liquid in a separate glass bowl (the bowl should be big enough to accommodate more liquid later)
  6. In a large plastic bag (or in a bowl), combine the flour, garlic powder, cumin, turmeric, salt and pepper.
  7. Once the seasonings are blended, add the chicken and thoroughly coat
  8. Add an additional quarter of butter to your skillet and add the chicken (I was able to fit 5 pieces) lightly browning on both sides (2-3 min each side)
  9. Remove chicken and place in an oven proof baking dish with high sides or leave in the pan and add 1/4-1/2c of your Madeira wine (coat the pan) and bring to a boil.
  10. Once the chicken is removed from the pan, add half of your stock, bring to a boil and scrape the pan.
  11. Pour pan drippings/liquid into your glass bowl
  12. Repeat with remaining chicken (starting at step 8) Note: chicken does not need to be fully cooked at this time as it will finish cooking in the oven.
  13. If there is any remaining liquid, add to glass bowl and turn off the stove
  14. Put your last quarter of butter in the skillet and place 5 pieces of chicken in that pan and leave the remaining 5 pieces of chicken in your casserole dish
  15. Top chicken with the asparagus/mushroom mixture and pour liquid evenly overall chicken
  16. Top with shredded mozzarella and place in oven for 15 min (or until chicken reaches 165 F)

 

 

 

 

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