The recipe for this tasty dish was based on the Chicken Madeira dish from the Cheesecake Factory. The chicken breasts are seared in a pan and then baked in a tasty Madeira wine sauce with mushrooms. A mix of mozzarella and Swiss cheese is then spread on top.
Ingredients: 4 boneless, skinless chicken breasts. Salt and black pepper to taste. 1/2 cup all-purpose flour. 4 tablespoons olive oil. 8 ounces sliced mushrooms. 1 cup Madeira wine. 1 cup beef broth. 2 tablespoons unsalted butter. 2 cloves garlic, minced. 1 cup shredded mozzarella cheese. 1 cup shredded Swiss cheese. Chopped fresh parsley for garnish.
Instructions: Preheat oven to 350F 175C. Season chicken breasts with salt and pepper, then dredge in flour, shaking off excess. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add remaining 2 tablespoons of olive oil. Add mushrooms and cook until they release their moisture and become golden brown, about 5-6 minutes. Add Madeira wine and beef broth to the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook until the liquid is reduced by half, about 8-10 minutes. Stir in butter and minced garlic until butter is melted. Return chicken breasts to the skillet, spooning the sauce over them. Top each chicken breast with a layer of shredded mozzarella and Swiss cheese. Transfer skillet to the preheated oven and bake until chicken is cooked through and cheese is melted and bubbly, about 15-20 minutes. Garnish with chopped parsley before serving.
Prep Time: 15 minutes
Cook Time: 35 minutes
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