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Cheesecake Factory Chicken Madeira

Sautéed chicken breasts topped with fresh asparagus and melted mozzarella cheese, covered with fresh mushroom Madeira sauce. Serve with mashed potatoes.



  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breast fillets
  • 8 asparagus spears
  • 4 mozzarella cheese slices

Madeira Sauce

  • 2 tablespoons olive oil
  • 2 cups sliced fresh mushrooms
  • 3 cups Madeira wine
  • 2 cups beef stock
  • 1 tablespoon butter
  • 1/4 teaspoon ground black pepper


  1. Chicken: Place chicken breasts between plastic wrap and pound to 1/4-inch thickness; season with salt and pepper.
  2. Heat oil in sauté pan; add chicken and sauté 4 to 6 minutes per side, until lightly browned; remove from pan and wrap in foil to keep warm.
  3. Madeira Sauce: Using the same pan, over medium heat, add 2 tablespoons oil and heat; add mushrooms and sauté for 2 minutes. Add Madeira wine, stock, butter and pepper; bring to boil, reduce heat; simmer about 20 minutes or until sauce has reduced to 1/4 of its original volume and is a dark brown color.
  4. Meanwhile, bring a half saucepan of water to a boil; add salt; return to boil; add asparagus and boil 3 to 5 minutes. Immediately transfer to a bowl of ice water to stop the cooking process. The asparagus should be cooked crisp-tender.
  5. Transfer cooked chicken to baking pan; top with mozzarella cheese and broil 3 to 4 minutes or until light brown spots begin to appear on the cheese.
  6. To serve, arrange 2 breasts on each plate, top each with 4 asparagus spears and spoon 3 to 4 tablespoons of Madeira sauce over each.

Serves 4

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