Cheesecake Factory Chicken Madeira (copycat)

I always get this dish when I go to The Cheesecake Factory. I have tried many copycat recipes for this dish but they didn't compare to the real thing, BUT, oh my this was not the case for this recipe.  I got this off the Dinner, then Dessert Blog and it is spot on. It's all in the sauce and how you bring it to a boil and then reduce it to a good simmer and cook for 10-12 minutes. It makes all the difference to burn off all the alcohol and reduce the sauce.

I set the chicken madeira with the mushrooms, mozzarella cheese, and sauce on a bed of mashed potatoes with a side of asparagus and a garnish of fresh parmesan just like they serve it at the Factory.
I love it! The best part was it was not hard to make.


Ingredients
4 boneless skinless chicken breasts, about 5 ounces ea.
1/2 teaspoon salt, I used sea salt
1/4 teaspoon pepper
sprinkle of garlic powder
4 tablespoons butter, divided
2 cups white mushrooms, sliced
1 1/2 cups Madeira wine
1 1/2 cups beef broth
1/2 lb. asparagus, trimmed or more if desired
4 ounces mozzarella cheese, grated
parmesan cheese, shaved for garnish


mashed potatoes, (I usually make them ahead and keep them warm)

Directions
1. Flatten your chicken breasts with a flat mallet. I do two at a time in a ziplock bag.

2. Season with salt,  pepper, and garlic powder.

3. Heat 2 tablespoons of butter in your skillet (that has a lid) on medium high heat.

4. Cook the chicken on medium heat for 4-5 minutes on each side, until slightly browned and just cooked through.

5. Remove the chicken to a plate, add 2 more tablespoons of butter to the pan and add the mushrooms.

6. Cook on medium high heat for 1-2 minutes before stirring, cook and additional 2 minutes.

7. Remove the mushrooms and put with the chicken on another plate.

8. Add in the Madeira wine and beef broth to the pan. Bring to a boil, reduce to a simmer and cook for about 15 minutes or so to reduce the sauce. You want it to be a little syrupy instead of watery.

9. While sauce is reducing boil or steam your asparagus for 5 minutes in another pot.

10. Add the chicken back into the pan with the sauce, top with mushrooms and cook an additional 2 minutes. Cover the chicken with the mushrooms and mozzarella cheese.

11. Cover the pan and let cook for a few minutes until cheese is melted.

Serve on mashed potatoes with a side asparagus.