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Chicken Madeira Recipe
Explore the rich and flavorful world of Chicken Madeira, inspired by a classic Cheesecake Factory dish. This version enhances the original with deeper flavors and a more refined technique, perfect for impressing at dinner. This recipe combines succulent chicken, earthy mushrooms, and asparagus in a luscious Madeira wine sauce, all served over creamy mashed potatoes.
👥 2 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- frying pan
- pan
- oven
📝 Preparation Steps
1
Prepare the Chicken:
2
Season the chicken cutlets with salt and pepper.
Salt and Pepper, to taste
3
In a frying pan, heat clarified butter over medium heat. Add chicken, and fry until golden brown on one side, flip on other side, top with mozzarella cheese.
4
Add the asparagus and the beef stock in the pan and finish in oven until cheese is melted and bubbly. It should not take more than 10/⏱️ 15 minutes.
5
Prepare the Sauce:
6
In a reduction pan, heat the olive oil, when hot, sauté shallots until light golden brown. Add mushrooms, season with salt and pepper to help release the water. and cook them until their moisture evaporates.
large Shallot, finely chopped1Salt and Pepper, to taste
7
Stir in garlic and tarragon and cook until fragrant.
8
Deglaze with Madeira wine, and beef stock and simmer to desired thickness.
9
If the sauce is too thin, you may use a little corn starch diluted in water to bring to the consistency you like. Finish with parsley and swirl in butter off the heat for a glossy sauce.
10
Cook the Asparagus: Blanch asparagus in boiling water until tender, then shock in ice water to stop the cooking process. This method preserves the bright green color and ensures the asparagus is tender yet crisp.
11
Assemble the Dish: Place a generous serving of mashed potatoes on each plate. Arrange chicken cutlets on top or beside the potatoes. Ladle the Madeira mushroom sauce over the chicken. Serve asparagus alongside the chicken and potatoes.
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