Copycat Cheesecake Factory Madeira Chicken (Print-Friendly Version)

Chicken, mushrooms, and asparagus in savory Madeira sauce, finished under the broiler with melty mozzarella.

# What You'll Need:

→ Main Components

01 - 1 bunch asparagus, woody ends trimmed
02 - 2 large chicken breasts (approximately 450 g total), cut into 2 cutlets each and pounded to 1.25 cm thickness
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 teaspoon kosher salt, divided
05 - 4 tablespoons extra-virgin olive oil, divided
06 - 1/2 medium yellow onion, chopped (about 1 cup/120 g)
07 - 1 pound (450 g) white button or cremini mushrooms, sliced
08 - 2 garlic cloves, minced
09 - 2 tablespoons all-purpose flour
10 - 120 ml Madeira wine
11 - 240 ml low-sodium beef broth
12 - 1 tablespoon fresh lemon juice
13 - 2 tablespoons chopped fresh parsley, plus extra for garnish
14 - 1 cup (100 g) shredded mozzarella cheese

# How to Make It:

01 - Fill a large skillet with water and bring to a boil. Add 2 tablespoons of salt and asparagus. Cook until bright green and just tender, about 3–4 minutes. Drain and transfer asparagus to a plate. Dry the skillet before continuing.
02 - Season both sides of the chicken cutlets evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 2 tablespoons olive oil in the skillet over medium-high heat. Sear cutlets until golden and fully cooked, approximately 2–3 minutes per side. Set aside on a plate.
03 - Add 1 tablespoon oil to the skillet and heat until shimmering. Add chopped onion and season with 1/2 teaspoon salt. Cook, stirring often, until just softened, 4–5 minutes. Add mushrooms with another 1/2 teaspoon salt and cook until tender and most moisture has evaporated, about 5–7 minutes. Stir in minced garlic and cook until fragrant, approximately 1 minute.
04 - Pour in remaining 1 tablespoon oil and sprinkle flour over vegetables. Stir continuously to coat evenly and cook out raw flour taste, about 2 minutes. Deglaze with Madeira wine, scraping any browned bits from the bottom, for 30 seconds. Incorporate beef broth, reduce heat to medium, and simmer while stirring to thicken. Add lemon juice and parsley, adjusting seasoning with salt and pepper as desired.
05 - Preheat broiler to high. Return chicken cutlets and any juices to the pan, turning to coat in sauce. Arrange asparagus on top and distribute mozzarella evenly. Broil until cheese is melted and lightly golden, about 2 minutes. Remove from oven and garnish with extra chopped parsley as desired.

# Additional Tips:

01 - Pound chicken evenly for consistent cooking and a tender texture.
02 - To avoid rubbery asparagus, do not overcook during blanching.
03 - Madeira wine imparts sweet acidity, but marsala can be substituted if needed.

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