Chicken Madeira ( Cheesecake Factory Copycat Recipe) / Creamy Chicken Marsala

Boil 6 cups of water with 1 tablespoon of salt in a pot.

Add asparagus and boil for about 3 minutes.

Remove asparagus from the pot and place on a plate to set aside.

In a heated pan, melt 2 tablespoons of unsalted butter and add 1 tablespoon of olive oil.

Add sliced mushrooms to the pan and mix with the butter and oil for a few minutes.

Add chopped onions, parsley, minced garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the mushrooms.

Mix everything together until the onions are a little translucent.

Remove the mushroom mixture from the pan and set aside on a plate.

In a bowl, combine 1/2 cup of flour, 1 1/2 teaspoons of salt, 1 teaspoon of garlic powder, and 1/2 teaspoon of black pepper.

Coat the chicken with the flour mixture.

In the same pan, melt 2 tablespoons of butter and add 1 tablespoon of olive oil.

Add the coated chicken to the pan and cook on medium-high heat for about 3 to 4 minutes on each side or until completely cooked through.

Wipe the pan with a paper towel and add 3 cups of chicken broth.

Bring the chicken broth to a boil and let it simmer until reduced by half.

Add 1 1/2 tablespoons of balsamic vinegar to the broth and let it boil until it reduces further.

Add 3/4 cup of heavy cream to the reduced broth and let it boil on medium-high heat until it thickens.

Return the cooked chicken to the pan and coat it with the sauce.

Add the reserved mushroom mixture and boiled asparagus to the pan with the chicken.

Top with 1/2 cup of mozzarella cheese.

Place the pan under the broiler for a few minutes until the cheese melts.

Equipment Needed

Spice Level:

Allergens