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Delicious and oh-so-easily-made! I cut it in half to serve my husband and myself. Also served mashed-in-the-skin red potatoes alongside, with Creme Brulee as dessert. Thanks, Bev!!
This was fabulous. I used Madeira Feist Rainwater and there is no need to experiement further. Next time I might start the madeira wine, beef stock, butter and pepper reduction earlier and then add it to the pan with the mushrooms after they have sauted in the pan goodies, as I thought the 20+ minute rest was not kind to that skinny chicken. We loved this!
This is a clone of the Cheesecake Factory's Recipe and it is OMG so good! I made it tonight and thought I'd died and gone to heaven. I used Paul Masson Madeira Wine - only $5.50 a bottle - inexpensive enough. I made it pretty much just like the recipe except my asparagus came out of a can so I didn't have to boil it (even easier). The combination of the asparagus, mushrooms, mozzerella cheese, and the awesome sauce was sooooo good! I got the Boar's Head low fat mozzerella cheese from the Deli sliced thick (like about 1/4"). I served with mashed potatoes, 5-grain french loaf slices, and a little salad. The only thing, I felt I had to add some corn starch to the last cup of wine to make it more like a gravy, it lightened the color a bit and thickened the gravy perfectly! I also added two packets of sugar to the gravy to tone down the alchohol taste. Definitely company food - Highly recommended to impress!
I've had this dish on two occasions, once at a restaurant in Reno (Mimi's) and the other time in Buffalo, NY (Cheesecake Factory) and this recipe isn't comparable to either, it's way better! I used button and cremini mushroom, which is all that was on-hand and added about 1 teaspoon cornstarch, just enough to slightly thicken. This is a fantastic recipe that will definitely be served frequently. Thanks so much for sharing!
I cooked the sauce for 20 mins, but it wasn't reducing at all. I had to take out half of the sauce and put 1 Tbs cornstarch to thicken it and add some sugar to reduce the sour flavor. Chicken itself doesn't have much of flavor either. Next time, I'll dip it in the salt and peppered flour and cook then in olive oil and butter.
This was a terrible recipe. NO FLAVOR! The recipe posted is WAY to MUCH wine and broth and I would have to boil it down for days. I had to make many corrections to make it taste even half way good. Very unhappy with the recipe.
I will try a little duck sauce and thin Ginger root as this dish and the now new sauce almost reminds me of kikoman sauce from costco. Next I will try the old recipe which reminds me of french onion soup with sweet madeira wine added to see which is the best.
My husband and I enjoyed this dish. I used fresh mozzarella - awesome!!!