Chicken Madeira (from Cheesecake Factory)

Boil asparagus in salted water for 2-3 minutes and set aside.

Fry mushrooms for 5 minutes, then add onion and continue to cook for another 5 minutes.

Add garlic, mix, and season with salt, pepper, and parsley - set aside.

Cut chicken breast in half lengthwise and pound each breast.

Season chicken with salt and pepper.

Roast chicken until golden for a couple of minutes per side and set aside.

Add Madeira wine to the pan and evaporate by half (about 5 minutes).

Add chicken stock and boil for 10 minutes.

Add heavy cream, reduce heat to medium, and cook for 2 more minutes.

Return chicken to the pan and cover with sauce.

Top with mushrooms, asparagus, and mozzarella.

Broil for 2-3 minutes until cheese is melted.

Garnish with parsley and enjoy.

Spice Level:

Allergens