This tasty Chicken Madeira is a popular dish served at the Cheesecake Factory.  They have an extensive menu and I’ve tried several dishes but was unaware of this dish until my sweet friend Paula told me about it.  She knows me well and thought I would find it delicious.  She was right, I loved it at first bite!  The chicken is smothered in melted fresh mozzarella and drips into the sauce which is flavored with Madeira wine and beef stock.  The mushrooms are hearty and taste so good alongside a heaping dollop of mashed potatoes.  It’s comfort at its best and very simple to make.  There are many copykat recipes to choose from and I tried to take the basics and make it as close to the original as possible.  I think I came pretty close.  Hope you enjoy it!


The plate they serve at Cheesecake factory has 2 halves of a chicken breast on one plate.  IMO it was enough for two people so I’ve cut it down to 1/2 chicken breast per plate.  Slice the chicken breast in half horizontally with a sharp knife.


It may not be perfect but do the best you can.


Place some wax paper over the top and pound the chicken cutlets to about 1/4 inch thickness. Set aside.  **Now would be a good time to get a pot of potatoes boiling to make some mashed potatoes.  The mashed potatoes I make are simple but tasty.  I’ll include my recipe but any family mashed potato recipe will do.


Slice 8 ounces of mushrooms.  I like Baby Bella’s the best.


Slice some fresh mozzarella slices.


Add 1 tablespoon of vegetable oil and melt 1 tablespoon of butter in a 10 inch cast iron skillet over medium high heat.


Salt and pepper your chicken cutlets and set in the hot pan.


When the chicken begins to brown on the bottom, flip over to cook the other side, maybe 3 – 4 minutes on each side. When the chicken is cooked on both sides, remove from skillet to a warming plate.


Add another tablespoon to the hot pan and add the mushrooms.


Stir the mushrooms around as they begin to soften and caramelize. When they reduce by about half, remove them from the pan.


Scrape up any leftover browned bits from the pan and add 2 cups of the Madeira wine.


Add the beef broth and let the sauce cook until it reduces by one third.  When the sauce has reduced, add a slurry of arrowroot starch and water to thicken the sauce.  Let cook for a minute or two then add 2 tablespoons of butter to the sauce.  Stir until melted.


Add the mushrooms back into the sauce.


Time to put this plate together.  Place one of the chicken cutlets on an oven safe plate and top with 2 slices of fresh mozzarella cheese.  Add a big dollop of mashed potatoes on the side.


Heat your oven to the highest broiler setting.  Generously spoon some Madeira sauce over the chicken cutlets and mashed potatoes, then set the oven proof plate in the oven.  Heat until the cheese melts.


When the cheese begins to ooze into the sauce you know it’s ready.  Make sure to be careful with the hot plates when serving.  Sprinkle with a little chopped parsley if desired.  Cheesecake factory serves their dish with some asparagus spears but I left them out.  This is so delicious and quite the comfort food!


Chicken Madeira (recipe adapted from Stephanie Manley @

1 large Chicken Breast, cut horizontally in half
Salt and Pepper, to season the chicken
1 tablespoon Vegetable Oil
1 tablespoon Unsalted Butter
8 ounces Baby Portabella Mushrooms, sliced
1 tablespoon Unsalted Butter
4 slices Fresh Mozzarella Cheese
2 cups Madeira Wine
1 cup Beef Stock
2 tablespoons Unsalted Butter
1 tablespoon Arrowroot Starch or Cornstarch
1 tablespoon Water
Mashed Potatoes, recipe follows

Slice chicken breasts in half horizontally.  Cover the chicken cutlets with a sheet of wax paper and use a meat mallet to flatten the chicken to 1/4 inch thickness.  Season the chicken with salt and pepper.

In a 10 inch cast iron skillet over medium high heat pour the vegetable oil and melt 1 tablespoon of butter.  When the butter begins to sizzle, add the chicken to the pan.  Fry for 3 – 4 minutes or until the chicken begins to brown, then flip to cook another 3 – 4 minutes on the other side. Remove chicken from the pan to a warming plate.

Add 1 tablespoon of butter back into the pan and add the sliced mushrooms.  Stir the mushrooms until the they begin to brown and reduce to about half.  Remove the mushrooms from the pan.

Scrape up any leftover chicken or mushroom bits from the pan and add 2 cups of Madeira wine. Add the beef broth and cook until the sauce reduces by one third. When the sauce has reduced, make a thickening slurry of arrowroot starch and water. Stir to blend while the sauce thickens. Add 2 tablespoons of butter to the sauce and stir while the butter melts.  Return the mushrooms to the sauce.

To serve, place a chicken breast half on two oven proof plates and top each with 2 slices of fresh mozzarella cheese.  Add a heaping dollop of mashed potatoes on the side.  Generously spoon as much Madeira sauce over the chicken and potatoes as you wish.  Place in a heated oven on the highest broiler setting just long enough to melt the cheese, maybe 3 – 4 minutes.  **Plates will be hot so be sure to use caution when removing the hot plates to your table.  Sprinkle with chopped parsley if desired.

Makes 2 servings

Jan’s Mashed Potatoes

4 Medium Potatoes, can be Russet, Red or Yukon Gold
Water to cover potatoes
2 tablespoons Butter
1/4 cup Half and Half

Peel and chop potatoes into a big dice.  Fill potatoes in a medium pot filled with enough water to cover the potatoes.  Bring to a boil and boil approximately 15 – 20 minutes or until the potatoes are soft enough to pierce with a fork.

Drain the potatoes, add butter and half and half.  Mash until you have the desired consistency. Salt to taste. **If potatoes are too stiff, add a little more half and half.

Serves 2 – 3