Copycat Cheesecake Factory Chicken Madeira

Copycat recipes are so much fun to create at home. One of my favorite dishes is this recipe right here!

I ask for this recipe for my birthday dinner! It is absolutely delicious! You will love it!

Chicken Madeira

ingredients

3 chicken breasts, trimmed and cut in half long ways to create 6 thin chicken breasts

Marinade

3/4 cup balsamic vinegar

1/2 cup olive oil

1 Tablespoon brown sugar

1 Tablespoon minced garlic

1 teaspoon salt

1 teaspoon pepper

 Assembly

3 Tablespoons butter

8 ounces mushrooms, sliced

1 cup balsamic vinegar

1 cup beef broth

2 Tablespoons brown sugar

1 teaspoon pepper

1 teaspoon salt

1 bunch asparagus

4 slices provolone cheese

1 cup mozzarella cheese

instructions

Make sure chicken is trimmed and cut and then place in a ziplock bag. Then pour in the balsamic vinegar, olive oil, brown sugar, minced garlic, salt and pepper. Then let marinade for at least 2 hours.

Then grab a skillet and add a little oil to the bottom of the skillet. Then add the butter and sauté the mushrooms for a few minutes. Then add the balsamic vinegar, beef broth, brown sugar, pepper and salt and reduce heat and simmer for about 20 minutes.

Then in an oven preheated to 400 degrees add a pan that has been lightly greased with the chicken breasts laid flat in it. Cook for 20 minutes. (I do this at the same time that I am letting the sauce simmer bc it is the same amount of time) Then remove the chicken and lay a slice of provolone cheese on the chicken. Then a few asparagus. Then sprinkle or the mozzarel

la. Turn the oven on broil and pop the chicken into the oven and let cook for a few minutes or until the cheese is melted.

Remove from oven. Grab a plate and put down a bed of mashed potatoes. Then place a chicken breast on top of the mashed potatoes. Then spoon the mushroom sauce right on top! And serve!

 

Copycat Cheesecake Factory Chicken Madeira

Print

Prep Time 30 minutes

Cook Time 2 hours 40 minutes

Total Time 3 hours 10 minutes

Ingredients

• 3 chicken breasts, trimmed and cut in half long ways to create 6 thin chicken breasts
• 3 Tablespoons butter
• 8 ounces mushrooms, sliced
• 1 cup balsamic vinegar
• 1 cup beef broth
• 2 Tablespoons brown sugar
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 bunch asparagus
• 4 slices provolone cheese
• 1 cup mozzarella cheese

Instructions

1. Make sure chicken is trimmed and cut and then place in a ziplock bag. Then pour in the balsamic vinegar, olive oil, brown sugar, minced garlic, salt and pepper. Then let marinade for at least 2 hours.
2. Then grab a skillet and add a little oil to the bottom of the skillet. Then add the butter and sauté the mushrooms for a few minutes. Then add the balsamic vinegar, beef broth, brown sugar, pepper and salt and reduce heat and simmer for about 20 minutes.
3. Then in an oven preheated to 400 degrees add a pan that has been lightly greased with the chicken breasts laid flat in it. Cook for 20 minutes. (I do this at the same time that I am letting the sauce simmer because it is the same amount of time)
4. Then remove the chicken and lay a slice of provolone cheese on the chicken. Then a few asparagus. Then sprinkle or the mozzarella.
5. Turn the oven on broil and pop the chicken into the oven and let cook for a few minutes or until the cheese is melted.
6. Remove from oven. Grab a plate and put down a bed of mashed potatoes. Then place a chicken breast on top of the mashed potatoes. Then spoon the mushroom sauce right on top! And serve!

Notes

Marinade

• 3/4 cup balsamic vinegar
• 1/2 cup olive oil
• 1 Tablespoon brown sugar
• 1 Tablespoon minced garlic
• 1 teaspoon salt
• 1 teaspoon pepper

Copycat Cheesecake Factory Chicken Madeira

Print

Ingredients

• 3 chicken breasts, trimmed and cut in half long ways to create 6 thin chicken breasts
• 3/4 cup balsamic vinegar
• 1/2 cup olive oil
• 1 Tablespoon brown sugar
• 1 Tablespoon minced garlic
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

1. Make sure chicken is trimmed and cut and then place in a ziplock bag. Then pour in the balsamic vinegar, olive oil, brown sugar, minced garlic, salt and pepper. Then let marinade for at least 2 hours.
2. Then grab a skillet and add a little oil to the bottom of the skillet.
3. Then add the butter and sauté the mushrooms for a few minutes.
4. Then add the balsamic vinegar, beef broth, brown sugar, pepper and salt and reduce heat and simmer for about 20 minutes.
5. Then in an oven preheated to 400 degrees add a pan that has been lightly greased with the chicken breasts laid flat in it. Cook for 20 minutes. (I do this at the same time that I am letting the sauce simmer bc it is the same amount of time)
6. Then remove the chicken and lay a slice of provolone cheese on the chicken. Then a few asparagus. Then sprinkle or the mozzarella. Turn the oven on broil and pop the chicken into the oven and let cook for a few minutes or until the cheese is melted.
   
7. Remove from oven. Grab a plate and put down a bed of mashed potatoes. Then place a chicken breast on top of the mashed potatoes. Then spoon the mushroom sauce right on top! And serve!

Notes

 Assembly:

3 Tablespoons butter
8 ounces mushrooms, sliced
1 cup balsamic vinegar
1 cup beef broth
2 Tablespoons brown sugar
1 teaspoon pepper
1 teaspoon salt
1 bunch asparagus
4 slices provolone cheese
1 cup mozzarella cheese