I found this recipe on another food blog (Natasha's Kitchen) who said she copied the recipe from The Cheesecake Factory, and it looks like many fellow food bloggers have done the same as the recipe appears on many different sites. I am probably the only person in this country who has never been to a Cheesecake Factory, but if they serve food like this I may have to try it. Natasha did say her home-made version was better...as making anything at home almost always is! I made a few tweaks in the recipe myself.
|I used Paul Masson Madeira wine. |
Very inexpensive and delicious flavor.
1 lb. Boneless skinless chicken breasts, halved lengthwise and pounded to an even 1/4" thickness
1 lb. asparagus, blanched
3/4 tsp. salt, divided; more for blanching
Black pepper to taste
3+ Tbsp. Butter, divided
2+ Tbsp. Olive Oil
16 oz. button mushrooms (I used baby portabellas.) thickly sliced
1 small yellow onion (I used one large shallot.) finely diced
2 large cloves garlic, minced
2 Tbsp. fresh parsley finely chopped, plus more for garnish
1 1/2 cups Madeira wine (I used 2 generous cups.)
1 1/2 cups low sodium Beef Stock/Broth (I used 2 cups of my homemade very rich beef broth.)
1/2 cup whipping cream (I used Mexican Crema, which is very similar to heavy cream.)
1 cup mozzarella cheese, shredded
To blanch asparagus: Remove ends of stems from asparagus bottoms, which can be tough and fibrous. Fill a large bowl with ice and water. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp. salt. Add asparagus and boil uncovered until crisp tender and bright green; no more than 2 to 3 minutes. Remove from hot water and drop into ice bath to stop the cooking.
Place a heavy oven-safe pan over medium-high heat and melt 2 Tbsp. butter and 1 Tbsp. oil. Add sliced mushrooms and cook 5 minutes until soft. Stir in diced onion (or shallot) and cook another 3-4 minutes. Add minced garlic, then season with 1/4 tsp. salt and 1/4 tsp. black pepper, and 2 Tbsp. parsley. Cook another couple of minutes, then remove mixture to a plate.
Slice the chicken breasts in half lengthwise and pound each cutlet between plastic wrap until each piece is 1/4" thick. Cut breast into serving size portions. Dry on paper towels and liberally salt and pepper both sides.
|My husband, Jerry is helping by stirring the sauce as it thickens.|
|My good friend Myrna will help plate this sumptuous repast!|
|All plated...just waiting for parsley garnish!|
|Myrna's husband, Dick and my Jerry getting ready to dig in!|
THANKS AGAIN FOR TUNING IN
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