TSR Version of Cheesecake Factory Chicken Madeira by Todd Wilbur

1 Heat 1 Tablespoon olive oil in a large skillet over medium heat.

2 cover each chicken breast with plastic wrap and using a mallet flatten to about 1/4 inch thick.

3 Sprinkle with salt and pepper.

4 Saute chicken for 4 to 6 minutes or until the chicken has browned just a bit.

5 Remove from pan and keep warm.

6 Do not clean pan.

7 Keeping the heat on medium, add two Tablespoons olive oil to the skillet.

8 Add the sliced mushrooms and saute for about two minutes.

9 Add the Madeira wine, beef stock, butter and pepper.

10 Bring the sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has thickened.

11 The sauce will be done when it has thickened and turned a dark brown in color.

12 (optional-Make a paste from cornstarch and some of the sauce. Stir into sauce until thickened.).

13 As the sauce is simmering, bring a medium saucepan filled halfway with water to a boil.

14 Add a little salt.

15 Toss the asparagus into the water and boil for 3 to 5 minutes.

16 Drop the asparagus in a bowl of ice water to halt the cooking.

17 Set the oven to broil.

18 Prepare the dish by arranging the cooked chicken fillets on a baking pan.

19 Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese.

20 Broil the fillets for 3 to 4 minutes.

21 To serve, arrange two chicken breast on each plate, then spoon 3 or 4 tablespoons of Madeira sauce over the chicken on each plate.

Calories 1012.3

Calories from Fat 413

Total Fat 45.9 g

Saturated Fat 15.7 g

Cholesterol 211.9 mg

Sodium 1609.7 mg

Total Carbohydrate 15.9 g

Dietary Fiber 1.9 g

Sugars 5.5 g

Protein 69.5 g