One of the Cheesecake Factory’s all time favorite dishes. Sautéed chicken breasts topped with fresh asparagus and melted mozzarella cheese, covered with fresh mushroom Madeira sauce and served with mashed potatoes. Dine out at home tonight!

• 1 tablespoon olive oil
• 4 boneless, skinless, chicken breast fillets
• 8 asparagus spears
• 4 mozzarella cheese slice
• Madeira Sauce:
  2 tablespoons olive oil
  2 cups sliced fresh mushrooms
  3 cups Madeira wine
  2 cups beef stock
  1 tablespoon butter
  1/4 teaspoon ground black pepper

1. Place chicken breasts between plastic wrap and pound to 1/4-inch
thickness; season with salt and pepper.

2. Heat oil in sauté pan; add chicken and sauté 4 to 6 minutes per
side, until lightly browned; remove from pan and wrap in foil to
keep warm.

3. Prepare Madeira sauce: Using the same pan, over medium heat, add
2 tablespoons oil and heat; add mushrooms and sauté for 2 minutes.
Add Madeira wine, stock, butter and pepper; bring to boil, reduce
heat; simmer about 20 minutes or until sauce has reduced to 1/4 of
its original volume and is a dark brown color.

4. Meanwhile, bring a half saucepan of water to a boil; add salt;
return to boil; add asparagus and boil 3 to 5 minutes. Immediately
transfer to a bowl of ice water to stop the cooking process. The
asparagus should be cooked crisp-tender.

5. Transfer cooked chicken to baking pan; top with mozzarella
cheese and broil 3 to 4 minutes or until light brown spots begin to
appear on the cheese.

6. To serve, arrange 2 breasts on each plate, top each with 4
asparagus spears and spoon 3 to 4 tablespoons of Madeira sauce over
each.

Serves 4