Cheesecake Factory Chicken Madeira
A copycat of the Cheesecake Factory's Chicken Madeira — thin marinated chicken breasts topped with melted mozzarella and served with a rich mushroom and balsamic pan sauce.
⏱️ Prep: 15 min🍳 Cook: 30 min
Nutritionper 100 g›
190
Calories
20g
Protein
8g
Carbs
8g
Fat
Ingredients
| 4 | chicken breasts |
| 1 cup (240 ml) | balsamic vinaigrette |
| 2 tbsp | brown sugar |
| 2 tbsp (30 ml) | olive oil |
| 1 cup (110 g) | mozzarella cheese, shredded |
| to taste | fresh parsley (for garnish) |
| 2 tbsp (28 g) | butter |
| 2 cups (140 g) | white mushrooms, sliced |
| 2 cups (480 ml) | beef stock |
| ¼ cup (60 ml) | balsamic vinaigrette (for sauce) |
| 2 tbsp | brown sugar (for sauce) |
Instructions
- Preheat the oven to 175°C (350°F). Place each chicken breast between two sheets of plastic wrap or parchment and pound to about 0.6 cm (¼ inch) thick.
- In a plastic bag, combine 1 cup (240 ml) balsamic vinaigrette, 2 tablespoons brown sugar and the olive oil, then add the pounded chicken. Refrigerate and marinate at least 1 hour (longer is better).
- Optionally brown the marinated breasts in a hot skillet for 2 minutes per side (or skip if short on time). Place the breasts in a baking pan and bake for 12–15 minutes — being thin, they cook quickly.
- In the skillet used for the chicken, melt the butter over medium heat. Add the mushrooms, beef stock, ¼ cup (60 ml) balsamic vinaigrette and 2 tablespoons brown sugar, and cook until the sauce reduces to about half.
- Change the oven setting to broil. Top each chicken breast with mozzarella and broil until the cheese melts.
- Serve the chicken with the mushroom pan sauce, garnished with fresh parsley.