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One of my husband’s all-time favorite restaurant dishes is the Chicken Madeira at the Cheesecake Factory, so I really wanted to learn how to make it at home so we could enjoy it more often. But it took me several attempts at this recipe to get it to taste very similar to the Chessecake Factory’s version, as well as be “kid friendly” so my younger ones would want to eat it too. My recipe calls for cutting the chicken into bite-sized pieces (which makes it much easier to serve to a table full of kids) and coating it in flour which gives the madeira sauce something to cling to. My family absolutely loves this version, and I hope that yours will too!

Copycat Cheesecake Factory Chicken Madeira

Ingredients- Chicken:

2 packages of skinless boneless thin-sliced chicken breasts sliced into bite-sized pieces and tossed in flour
2 tablespoons olive oil
18-20 asparagus spears
12 mozzarella slices
2 cups of sliced white mushrooms 

Ingredients- Madeira Sauce:

3 cups of Madeira wine (found at the wine store, not in the cooking wine section of the grocery store)
2 cups of beef broth
1 tablespoon of butter
salt and freshly ground black pepper (to taste)
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Begin by sautéing the slices of chicken breasts in the olive oil over medium high heat until golden brown on both sides. The chicken will not be cooked through at this point, which is fine. As you brown a batch of the chicken, remove it from the pan and set aside until you have sautéed all of the chicken.

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Next, using the pan drippings and adding more olive oil if needed, sauté the mushrooms until golden brown. Remove them from the pan and set aside.

Using the same pan, add the Madeira wine, beef broth, and butter. Bring to a boil, then reduce the heat and simmer until it reduces to 1 1/2 cups in volume. When it is done it will have thickened and be a dark brown color.

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Meanwhile, prepare your asparagus by adding them to a pot of boiling water and cooking for 3-5 minutes. Immediately plunge the asparagus into a bowl of ice water to stop the cooking.

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Arrange chicken into two 13×9″ pans, topping with the asparagus spears, sliced mozzarella, mushrooms, and then the Madeira sauce. Broil for 5-10 minutes until the cheese turns golden and bubbly and the chicken is cooked all the way through!

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Serve immediately with mashed potatoes (which is another great way to enjoy the madeira sauce!)

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I spend time every Sunday preparing our family’s menu plan for the week ahead. It’s just one of the ways that I keep my household organized! Here’s our menu plan for the week ahead:

Monday: Char Siu Chicken with Rice

Tuesday: Leftovers

Wednesday: Cheeseburger Sliders on the Grill

Thursday: Dining out after apple and pumpkin picking!

Friday: Caramelized Onion and Goat Cheese Pizza

Saturday: Asian Style Flank Steak

Sunday: Chicken Madeira

This recipe is part of our Menu Plan Monday series, where I will be linking up Org Junkie’s Menu Plan Monday post. What’s on your meal plan for the week? Please leave a comment below- and share links to your favorite recipes!

Sharons Signture Copycat Cheesecake Factory Chicken Madeira

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