Wednesday, February 16, 2011

Chicken Madeira

Raise your hand if you have ever been to the Cheesecake Factory!  What a great restaurant for both the desserts and the main meal.  If you have ever been to one, you know what I mean, and if you haven't made it yet, add it to your list of places to check out.  In the meantime, I am bringing a piece of the Cheesecake Factory to you.  My favorite meal there is Chicken Madeira, and I finally found a recipe that tastes just like the original.  I hope you enjoy it as much as I do.

Chicken Madeira

2 large chicken breasts
Salt & Pepper
2 T. flour 

1 pound sliced white mushrooms
3 c. Madeira wine
2 c. beef stock
1 T. olive oil
1 T. butter
2 T. flour

1. Separate each of the chicken breasts into 2 cutlets.
2. Sprinkle each side of the cutlets with salt and pepper and dredge with flour.
3. Heat olive oil over medium heat in a fry pan, add the chicken, and cook for 5-6 minutes on each side, until lightly brown.
4. Remove the chicken from the pan, set on a plate and cover with foil to keep warm.
5. Melt the butter in the pan and add mushrooms.  Saute for about 5 minutes.
6. Add wine and stock.  Slowly sift in the flour and whisk to combine.
7. Bring mixture to a boil over medium-high heat and simmer for about 15 minutes until sauce thickens.  Stir frequently to prevent scorching.
8. Add the chicken back to the pan and saute in the sauce to coat.
9. Serve the chicken with the sauce and mushrooms poured over top.

For the full Cheesecake Factory experience, serve with a side of red-skinned mashed potatoes and steamed asparagus.


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