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  • Mmm, juicy chicken and mushrooms in a creamy sauce, under melty cheese. This

  • 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!

Mmm, juicy chicken and mushrooms in a creamy sauce, under melty cheese. This


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クリーミーチキンマデイラ~(チーズケーキファクトリーの模倣レシピ (Creamy Chicken Madeira - (Cheesecake Factory Copycat Recipe))

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    林宜悉 に公開 2021 年 01 月 14 日