How to make it

  • Fillet chicken breast into two cutlets.
  • On cutting board, sprinkle chicken with cracked black pepper and sea salt, cover with saran wrap and flatten with mallet until about 1/4" thick.
  • Heat olive oil in pan and fry cutlets for about 4-5 mins each side.
  • Remove from heat, cover and set aside... do not clean pan.
  • Melt butter in pan and saute sliced mushrooms for about 3 mins or until slightly wilted.
  • Add wine, stock and Wondra and bring to boil.
  • Lower heat to medium/low and simmer for about 20 mins stirring frequently.
  • Sauce will thicken and become dark.
  • Add chicken breasts to sauce; coating well.
  • Saute for about 2 mins each side.
  • Place 1 slice of mozzarella on each cutlet and heat until melted.
  • Serve cutlets with sauce drizzled on top.
  • For the full Cheesecake Factory effect, serve with red-skinned mashed potatoes and steamed asparagus.

Reviews & Comments 5

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  • steviesgirl 9 years ago
    Thank you for adding this. I can't wait to try it!!!
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  • doonaroona 11 years ago
    I also fell in love with this Chicken Madeira recipe whilst on holiday in Hawaii. Glad to find a recipe.
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  • nlo209 11 years ago
    This sounds great..I'm adding it to my "gotta-try" list. Thanks.
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  • debra47 12 years ago
    Recipe would definitely appeal to my husband. Combination of portabello mushrooms and mozzarella with chicken should be delicious!
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  • msbooch75 12 years ago
    Got to try this. I seem to be into chicken cutlets lately so this is a good one to try. Thanks
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