Tony’s Take on Chicken Madeira at The Cheesecake Factory

Ingredients

• 4 chicken breasts, boneless and skinless
• 1 cup all-purpose flour (for dredging)
• 2 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 1 lb fresh asparagus, woody ends trimmed
• 8 oz fresh white mushrooms, sliced
• 1.5 cups Madeira wine (sweet or semi-sweet)
• 1.5 cups beef stock (high quality or demi-glace)
• 1 cup mozzarella cheese, shredded
• 2 lbs red potatoes, washed and quartered
• 0.5 cup heavy cream
• Salt and black pepper to taste
• Manhattan Select Blend (for seasoning)

Instructions

1. First, we handle the potatoes. Boil the red potatoes in salted water until fork-tender. Drain and mash them with the heavy cream and 2 tablespoons of butter. Keep the skins on for texture. Season with salt and pepper. Keep warm.
2. Now for the protein mechanics. Place chicken breasts between plastic wrap and pound them to a uniform 1/4-inch thickness. This ensures even cooking and tenderness. Season both sides with Manhattan Select Blend.
3. Lightly dredge the chicken in flour, shaking off the excess. We want a thin crust, not a batter.
4. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sauté chicken until golden brown and cooked through (about 3-4 minutes per side). Remove chicken and set aside on a baking sheet.
5. In the same pan (do not wipe it out, we need that flavor), add the mushrooms. Sauté until browned. If the pan is too dry, add a splash of oil.
6. Deglaze the pan with the Madeira wine, scraping up the browned bits from the bottom. This is the foundation of your flavor profile.
7. Add the beef stock and bring to a simmer. Let this reduce by half until the sauce thickens and coats the back of a spoon. This concentration step is non-negotiable.
8. While the sauce reduces, blanch the asparagus in boiling water for 2 minutes, then shock in ice water to stop the cooking. This keeps them bright green and crisp-tender.
9. Arrange the blanched asparagus on top of the cooked chicken breasts on the baking sheet. Top generously with shredded mozzarella.
10. Place the chicken under the broiler just until the cheese is melted and bubbly. Watch it closely; we want melt, not char.
11. To finish the sauce, turn off the heat and whisk in the remaining 1 tablespoon of cold butter. This technique, 'monter au beurre', gives the sauce a velvety texture.
12. Plate a mound of mashed potatoes, place the cheesy chicken and asparagus next to it, and ladle that rich mushroom Madeira sauce over the chicken and around the plate. DUNZO!