Copycat Cheesecake Factory Chicken Madeira Recipe

Place the chicken between two pieces of plastic wrap.

Lightly flatten the covered chicken using a rolling pin, heavy pot or flat mallet.

Remove the wrap, then season the chicken with salt and pepper.

Heat 2 tablespoons of butter in a skillet on medium-high heat.

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

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

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

Remove the mushrooms and chicken. Set aside.

Add in the Madeira wine and beef broth.

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

Boil the asparagus for 3 to 5 minutes in another pot.

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

Cook for an additional 1 to 2 minutes.

Top the chicken with mozzarella cheese.

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

Top with grated parmesan cheese, serve, and enjoy!