Real Madeira Chicken (Just Like the Cheesecake Factory Makes)

Submitted by Chef #1443475

"There's not a Cheesecake Factory where I live so everytime I visit a city that has one I get the same thing, Madiera Chicken. So I decided to try to make it. After researching many recipes I've formulated one that you'll love. Asapargus are great but can be sometimes difficult to cook, I've got a great recipe for some that doesn't go with this dish so I opted for Fresh Green Beans."

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 4

ingredients

• 1 1⁄4 cups low sodium beef broth
• 2 1⁄4 cups madeira wine
• 3 shallots
• 4 garlic cloves
• 1 tablespoon thyme
• 1 teaspoon parsley
• 1 tablespoon cornstarch
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts
• salt & pepper
• 4 slices mozzarella cheese
• 2 large russet potatoes
• 1 cup 2% low-fat milk
• 6 cups water
• salt & pepper
• 1 lb fresh green beans or 1 lb French style green bean

directions

1. For the Potatoes. Washing the Potatoes thoroughly and with skin on cut into cubes. Add the water and Potatoes to the pot and bring to a boil. Once fork tender, drain the potatoes. In the same pot add the 2 finely chopped cloves of garlic to the pot with 1 tbs of butter, on medium heat. Watch the garlic it will cook fast. Once slightly translucent add the potatoes back to the pot along with the 1 cup of milk, salt & pepper. On lowest heat Mashed to potates ensuring all the ingrediants are incorporate. Cover and keep warm.
2. For the Green Beans. Pick the ends and rinse. Add the green beans to boiling hot water. Blanch for 3 minutes then remove and addto ice batch. Sautee thinly sliced shallots in butter til tender then add green beans to the pan. Season with salt & pepper and toss. Cover & keep warm.
3. For the Chicken and Madiera Sauce. Sautee Chopped Shallots and Garlic in skillet with 1 tbs of Oilve until translucent. Them Remove and set aside.
4. Butterfly the Chicken Breast. Place in loosely wrapped saran wrap and pound out with flat side of the mallet until 1/4" thick. Repeat with the other 3 Chicken Breast. Season all with salt & pepper to taste. On medium heat add olive oil to the skillet, add chicken breast. Cook on each side 3 minutes until carmelized color develops. Preheat broiler.
5. Remove chicken from the skillet. Use 1 cup of the Beef Stock to deglaze the Pan. Add sauteed shallots and garlic to the pot. Add 2 cups of Madiera, thyme, and parsley. Simmer on medium heat. In a seperate bowl take the remaining 1/4 of beef stock, 1/4 of madiera and 1 tbs of corn starch and sitr (liquid should be no warmer than room temperture) until smooth. Add slurry to sauce, Stir & Simmer. On a baking sheet or oven safe plate add the chicken breast and 1 slice of cheese to each, place under the broiler. It should only take 1 minute for the cheese to get bubbly and golden. For a smooth Sauce you can strain it to remove the shallots and garlic but trust it's a great addition!
6. Plating the Dish. Mound of Mashed Potatoes. Place the chicken breast on top of half. Add Madiera Sauce. Stack Green Beans along side of the mashed potatoes.