When I made this dish I was attempting to make a copycat recipe for The Cheesecake Factory's chicken Madeira... without actually having to use Madeira wine. What I found was that if an ingredient is in the name, you should probably use it in the recipe. I guess I should have known better... So if you are looking for a chicken Madeira recipe, this is not the recipe for you! On the other hand, if you are just looking for a good chicken recipe, this is one to try! I thought the most prominent flavor in this dish was the balsamic vinegar, so I'm calling it sweet balsamic chicken! (Original I know!)
I served this chicken with mashed potatoes and asparagus because I was trying to recreate The Cheesecake Factory's dish. I would recommend serving this chicken with mashed potatoes if you decide to make it because it balanced out the acidity of the balsamic vinegar in the sauce really well.
To make two servings of this balsamic chicken you will need:
- 1 (about 10 oz.) large CHICKEN BREAST, split down the middle
- 1-2 Tbs BUTTER
- 1 cup MUSHROOMS, sliced
- 1/2 cup BALSAMIC VINEGAR
- 1/2 cup BEEF BROTH
- 1 Tbs BROWN SUGAR
- SALT & PEPPER, to taste
- Optional: 2 slices of PROVOLONE or MOZZARELLA CHEESE
Melt 1-2 tablespoons of butter into a large skillet and then saute the mushrooms for a few minutes.
Add the balsamic vinegar, beef broth, and brown sugar to the pan with the mushrooms.
Mix the sauce and then bring it to a simmer uncovered for about 20 minutes, or until the sauce has reduced by half.
Next, add the chicken into the sauce and cook for a few minutes on each side or until it is cooked through.
Once the chicken is cooked though, place it in an oven safe dish or baking pan and top with a slice of cheese (or shredded in the case of the one on the left). Put it under the broiler for about 3 minutes in order to melt and slightly brown the cheese.
It will come out looking like the picture below! Serve it up with some mashed potatoes and asparagus...
...and then top with the mushrooms and sauce!
Yum!
Balsamic Chicken
Ingredients:
- 1 (about 10 oz.) large CHICKEN BREAST
- 1-2 Tbs BUTTER
- 1 cup MUSHROOMS, sliced
- 1/2 cup BALSAMIC VINEGAR
- 1/2 cup BEEF BROTH
- 1 Tbs BROWN SUGAR
- SALT & PEPPER, to taste
- Optional: 2 slices of PROVOLONE or MOZZARELLA CHEESE
Directions:
- This first step is optional: Place the split chicken breast between two pieces of cling wrap and press the layers together to create a seal around the chicken to prevent the juices from splattering all over your kitchen. Then use the flat side of a meat tenderizer (or another blunt object such as a rolling pin) to pound out the chicken to be about 1/4 inch thick. Pounding out the chicken will help it to cook faster and more evenly.
- Melt 1-2 tablespoons of butter into a large skillet and then saute the mushrooms for a few minutes.
- Add the balsamic vinegar, beef broth, and brown sugar to the pan with the mushrooms.
- Mix the sauce and then bring it to a simmer uncovered for about 20 minutes, or until the sauce has reduced by half.
- Next, add the chicken into the sauce and cook for a few minutes on each side or until it is cooked through.
- Once the chicken is cooked though, place it in an oven safe dish or baking pan and top with a slice of cheese. Put it under the broiler for about 3 minutes in order to melt and slightly brown the cheese.
- Serve it up with some mashed potatoes and asparagus, then top with the mushrooms and sauce!
I based this recipe of one that I found on the following site: http://www.favfamilyrecipes.com/2013/05/our-version-of-cheesecake-factorys-chicken-madeira.html
We just made this for dinner and it was fantastic. I didn't have mashed potatoes but used rice instead. Worked well...thanks!
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