The most sought-after restaurant recipes tend to also be the most popular dishes at a restaurant and that definitely holds true for The Cheesecake Factory™ Chicken Madeira.  Many people will confuse this with their Chicken and Mushrooms in Marsala sauce. There are several differences, but it really comes down to using Madeira rather than Marsala wine.

This is an amazing blend of sauteed chicken topped with asparagus and melted cheese.  This is all topped with mushrooms in a Madeira wine sauce.  The Cheesecake Factory™ serves this with a generous portion of mashed potatoes.

Recipe

1 tablespoon olive oil
4 boneless chicken breast
8 asparagus spears
4 slices mozzarella cheese

Sauce

2 tablespoons olive oil
2 cups fresh sliced mushrooms
3 cups Madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper

Directions

1. Cover chicken breast with plastic wrap; pound to 1/4-inch thick.
2. Sprinkle each filet with salt and pepper.
3. Heat 1 tablespoon olive oil in frying pan over medium-high heat.
4. Saute fillets 4-6 minutes per side until done and browned just a bit.
5. Remove from pan and wrap in foil to keep warm while you make the sauce.
6. In chicken pan add olive oil and sliced mushrooms; saute for about 2 minutes.
7. Add Madeira wine, beef stock, butter, and pepper.
8. Bring to boil then reduce heat; simmer 20 minutes until reduced to about 1/2 original volume. When sauce is done it will be thick, and brown.
9. While sauce is reducing, bring a pan of water to boil.
10. Add salt to water at boil; blanch asparagus (3-5 minutes). Drop asparagus in ice water to halt cooking.
11. Set oven to broil.
12. In baking dish arrange chicken, cross 2 asparagus stems over each piece of chicken and top with a slice of cheese.
13. Broil until cheese melts.
14. Put chicken on plate.
15. To serve, top with 3-4 tablespoons sauce on each piece.