Copycat Cheesecake Factory Madeira Chicken

Get setIngredients

• Kosher salt, as needed
• 1 bunch fresh asparagus, tough woody ends snapped off
• 2 large boneless skinless chicken breasts (about 1 lb total), each halved horizontally into 2 cutlets and pounded to an even 1/2-inch thickness
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons extra-virgin olive oil, divided
• 1/2 medium yellow onion, finely chopped (about 1 cup)
• 1 lb white button or cremini mushrooms, sliced
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1/2 cup Madeira wine
• 1 cup low-sodium beef broth
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh flat-leaf parsley, chopped, plus extra for garnish
• 1 cup shredded low-moisture mozzarella cheese

Recipe yield: 4. Shown for cooking scale, not as a health score.

Make itInstructions

1. Bring a large pot of generously salted water to a boil, add the asparagus, and cook until the spears turn bright green and are just tender but still have a little bite, about 3 to 4 minutes. Drain well and set aside. Pat the pot or skillet dry before using again.

2. Season the chicken cutlets all over with 1/2 teaspoon kosher salt and the black pepper. Warm 2 tablespoons of the olive oil in a large oven-safe skillet over medium-high heat. Sear the cutlets until deep golden on both sides and cooked through, about 2 to 3 minutes per side. Transfer to a plate and tent loosely with foil.

3. Lower the heat to medium and add 1 tablespoon of the olive oil to the same skillet. Add the chopped onion with a pinch of salt and cook, stirring occasionally, until it begins to soften, 4 to 5 minutes.

4. Add the sliced mushrooms with another 1/2 teaspoon salt and cook, stirring now and then, until they release their moisture and become tender and golden at the edges, about 5 to 7 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute more.

5. Drizzle in the remaining tablespoon of olive oil, then sprinkle the flour over the mushroom mixture and stir well to coat everything evenly. Let it cook for about 2 minutes to eliminate the raw flour taste.

6. Pour in the Madeira wine, using your spoon to scrape up any browned bits stuck to the bottom of the pan. Let it bubble for about 30 seconds, then pour in the beef broth. Stir continuously over medium heat until the sauce thickens to a glossy, spoonable consistency. Mix in the lemon juice and parsley, then taste and adjust seasoning.

7. Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Nestle the seared chicken cutlets back into the skillet, spooning the sauce over each piece. Tuck the blanched asparagus in around the chicken, then scatter the shredded mozzarella evenly over everything — this is the step that captures that classic cheesecake factory madeira chicken look.

8. Slide the skillet under the broiler and cook just until the cheese is fully melted and spotted with golden-brown bubbles, about 2 minutes. Watch it closely so the cheese doesn't burn. Scatter fresh parsley over the top and serve straight from the pan.

Adapted from delish.com