Tsr Version Of Cheesecake Factory Chicken Madeira By Todd Wilbur

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 4 boneless skinless chicken breasts
• 8 asparagus spears
• 4 slices mozzarella cheese
• 2 tablespoons olive oil
• 2 cups fresh mushrooms, sliced (i used baby bella)
• 3 cups madeira wine
• 2 cups beef stock
• 1 tablespoon butter
• 1/4 cup cornstarch (optional)
• 1/4 teaspoon ground black pepper

Recipe

• 1 heat 1 tablespoon olive oil in a large skillet over medium heat.
• 2 cover each chicken breast with plastic wrap and using a mallet flatten to about 1/4 inch thick.
• 3 sprinkle with salt and pepper.
• 4 saute chicken for 4 to 6 minutes or until the chicken has browned just a bit.
• 5 remove from pan and keep warm.
• 6 do not clean pan.
• 7 keeping the heat on medium, add two tablespoons olive oil to the skillet.
• 8 add the sliced mushrooms and saute for about two minutes.
• 9 add the madeira wine, beef stock, butter and pepper.
• 10 bring the sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has thickened.
• 11 the sauce will be done when it has thickened and turned a dark brown in color.
• 12 (optional-make a paste from cornstarch and some of the sauce. stir into sauce until thickened.).
• 13 as the sauce is simmering, bring a medium saucepan filled halfway with water to a boil.
• 14 add a little salt.
• 15 toss the asparagus into the water and boil for 3 to 5 minutes.
• 16 drop the asparagus in a bowl of ice water to halt the cooking.
• 17 set the oven to broil.
• 18 prepare the dish by arranging the cooked chicken fillets on a baking pan.
• 19 cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese.
• 20 broil the fillets for 3 to 4 minutes.
• 21 to serve, arrange two chicken breast on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.