Cheesecake Factory Chicken Madeira Copycat

Ingredients

4 boneless skinless chicken breasts trimmed (5 ounces)

1/2 teaspoon Kosher salt

1/4 teaspoon ground black pepper

4 tablespoons butter divided

2 cups white mushrooms sliced thinly

2 cups madeira wine

2 cups beef broth

1/2 pound asparagus trimmed

4 ounces mozzarella cheese

Parmesan cheese shaved for garnish

Directions

Put the chicken between two pieces of saran wrap and lightly flatten using a rolling pin or heavy pot or flat mallet (don't use a spiked side).

Season with salt and pepper.

Heat two tablespoons of butter in your skillet (that has a lid) on medium-high heat.

Cook the chicken on medium heat for 4-5 minutes on each side, until slightly browned and just cooked through.

Remove the chicken, add in 2 more tablespoons of butter and add the mushrooms.

Cook on medium-high heat for 1-2 minutes before stirring, cook an additional 1-2 minutes.

Remove the mushrooms and put with the chicken on another plate.

Add in the Madeira wine and beef broth.

Bring to a boil, reduce to a simmer and cook for 10-12 minutes.

While sauce is reducing boil your asparagus for 3-5 minutes in another pot or microwave on a plate in a single layer with a wet paper towel on top for 4-5 minutes.

Add the chicken back into the pan, top with mushrooms and asparagus.

Cook an additional 1-2 minutes, cover the chicken with Mozzarella cheese and mushrooms.

Cover the pan and let cook for 2-3 minutes or until cheese is melted.