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Chicken Madeira – Cheesecake Factory Copycat (VIDEO)

Juicy chicken and mushrooms in a madeira cream sauce under melty cheese and asparagus… all you need is mashed potatoes to go with it. This creamy Chicken Madeira is  one of the most popular menu item at the Cheesecake Factory. It is popular for good reason! We love recreating our favorite restaurant copycat recipes like this one from Olive Garden!

Chicken Madeira with juicy chicken and mushrooms in a creamy sauce with melty cheese as a one pan chicken - one of our Cheesecake Factory copycat recipes!

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The madeira cream sauce has incredible flavor. You will want to dip your bread into the pan before the night is over and get every last drop of it. This Chicken Madeira recipe tastes fancy and will impress your family, dinner guests or your special someone for a date night in! This is one of our favorite copycat recipes.

Everyone in our family loved this Chicken Madeira, even the baby! My Mom was particularly impressed (she was trained as a chef so naturally when Mom is impressed, I’m beaming!).

This made for a lovely and fancy dinner and there was nothing overly difficult about it. Now you can also enjoy homemade Chicken Madeira for a fraction of the price!

Watch How to Make Chicken Madeira Recipe:


We went to the Cheesecake Factory on our Anniversary for my husbands’ first (and my second) time ever and ordered their world famous Chicken Madeira. It was love at first bite and we just knew we had to recreate this dish at home.

We made a copycat Chicken Madeira, except I love the homemade version even better! And, when you make it at home, you can feed a family of 4 for the cost of 1 serving at the restaurant. This is why we love copycat recipes so much!

Chicken Madeira copycat recipe in skillet with juicy chicken and bright asparagus in a madeira cream sauce and covered with cheese

Ingredients for Easy Chicken Madeira Recipe:

These simple ingredients work together to make a memorable one-pan dinner. If the wine section of your grocery store does not have Madeira, check at the liquor and wine store – I purchased this bottle for $6. If you aren’t able to find Madeira wine, you can substitute with Marsala wine which is also a sweet wine although it will taste more like chicken marsala ;).

Ingredients for how to make chicken madeira and substitute for madeira wine

How to Make Copycat Chicken Madeira:

1. To blanch asparagus: Remove fibrous stems from asparagus by snapping them off (watch video above). To blanch asparagus, 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 (2-3 minutes then remove immediately from hot water and set aside).

Two photos one of someone holding asparagus and one with asparagus in a pot with water

2. Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add thickly sliced mushrooms and cook 5 minutes until soft. Stir in diced onion and cook 3 minutes. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp fresh parsley. Cook another 2 minutes then remove mixture to a plate and wipe skillet clean with wet paper towel.

A pan filled with food, with Chicken and Cheesecake

3. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4″ thick. Season chicken breasts all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and saute 3 to 4 minutes per side or until golden brown and cooked through. Remove chicken from pan to the same plate as mushrooms.

A plastic bag full of food, with Chicken

A pan of food on a table, with Chicken and Sauce

4. In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes of vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it’s original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season sauce with salt and pepper to taste and turn off heat.

Chicken Madeira with juicy chicken and mushrooms in a creamy sauce with melty cheese... Creamy Chicken Madeira is a Cheesecake Factory copycat recipe! | natashaskitchen.com

5. Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.

Cheesecake factory recipe for chicken madeira a one pan chicken dinner

Are you hungry yet? This dish always gets rave reviews at the dinner table and it’s so good paired with Mashed Potatoes. I hope it becomes a new favorite for your family.

Our Most Popular Chicken Recipes:

 

Chicken Madeira Recipe (Cheesecake Factory Copycat)

4.93 from 205 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Juicy chicken and mushrooms in creamy sauce under melty cheese... This creamy Chicken Madeira is a copycat recipe of the most popular dish at the Cheesecake Factory.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $20-$25
Keyword: Chicken Madeira
Cuisine: American
Course: Main Course
Calories: 582 kcal
Servings: 4 as a main course

Ingredients

  • 1 lb Chicken Breasts (2 large)
  • 1 lb asparagus blanched*
  • 3/4 tsp sea salt, divided and black pepper to taste
  • 3 Tbsp Unsalted Butter divided
  • 2 Tbsp Olive Oil divided
  • 16 oz button mushrooms thickly sliced
  • 1 small or 1/2 medium yellow onion finely diced
  • 2 large garlic cloves minced
  • 2 Tbsp fresh parsley finely chopped, plus to garnish
  • 1 1/2 cups Madeira Wine sweet white wine*
  • 1 1/2 cups low sodium beef stock or broth
  • 1/2 cup Whipping Cream heavy or regular
  • 1 cup mozzarella cheese shredded

Instructions

  1. To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. 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 (2-3 minutes then remove from hot water and set aside).
  2. Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.
  3. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.

  4. In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it's original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.
  5. Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.

Recipe Notes

*Found at the liquor and wine store - not carried in most grocery stores. $6 bottle.

Nutrition Facts
Chicken Madeira Recipe (Cheesecake Factory Copycat)
Amount Per Serving
Calories 582 Calories from Fat 306
% Daily Value*
Fat 34g52%
Cholesterol 154mg51%
Sodium 934mg41%
Potassium 1349mg39%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 6g7%
Protein 39g78%
Vitamin A 1890IU38%
Vitamin C 15.1mg18%
Calcium 299mg30%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This chicken madeira recipe is easy and so good – just the way it should be. And, it’s so smart to dine in, especially if you are feeding a crowd!

Cheesy one pan Chicken Madeira one of our Cheesecake Factory copycat recipes

My husband and I celebrated our 14th wedding anniversary with this dish. 14 years feels just few by and we now have an 8 year old and 2 year old. WOAH!! I am so thankful that we are best friends after all these years and that we not only love, but really like each other – and we work side by side day after day. The longer I am married to my husband, the more I just want to be around him and with him. Our date nights are few and far between but they are a treat!

Natasha Kravchuk et al. smiling for the camera

Q: What is your favorite celebration dish and restaurant? I’d love to hear about it in a comment below!

P.S. If you love one-pan chicken recipes, make sure to check out this reader favorite (EASY) pesto chicken!

Chicken Madeira with juicy chicken and mushrooms in a creamy sauce with melty cheese... Creamy Chicken Madeira is a Cheesecake Factory copycat recipe! | natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Simona
    September 14, 2020

    I cannot find Madeira wine anywhere anymore. What is a good substitute for it? I live this recipe so much!

    Reply

    • Natashas Kitchen
      September 14, 2020

      Hi Simona, If you aren’t able to find Madeira wine, you can substitute with Marsala wine which is also a sweet wine although it will taste more like chicken marsala. If you are looking to make it wine-free, you could just use more broth but the flavor profile wouldn’t be quite the same.

      Reply

  • Glenda
    September 8, 2020

    Can I use Holland House white cooking wine as a substitute for the wine in this recipe?

    Reply

    • Natasha
      September 9, 2020

      Hi Glenda, as a rule of thumb, I avoid any wine labeled “cooking wine” since it usually has additives and changes the flavor. I haven’t tested that with this recipe, but I would highly recommend using what is recommended in the recipe.

      Reply

  • Sarah
    August 30, 2020

    Hi Natasha,
    This dish came out delicious. However, my sauce came out a bit on the watery side. It just wouldn’t thicken. Other than that, the meal was excellent. Any suggestions? I followed your instructions exactly. Should I whisk in a little bit of flour if this happens in the future?

    Reply

    • Natashas Kitchen
      August 31, 2020

      Hi Sarah, It is a light cream sauce. You can thicken it by simmering longer but it is meant to be a light sauce and not thick. I’m so glad you enjoyed this recipe!

      Reply

  • Cheryl Murray
    August 20, 2020

    Can this be made in advance?

    Reply

    • Natashas Kitchen
      August 20, 2020

      Hi Cheryl! It sure can! It like most recipes is best fresh but it does reheat well!

      Reply

  • Victoria
    August 19, 2020

    I love your recipes I’m not the best cook but as I’m getting older I am quite enjoying learning to cook and to try new recipes to feed my family. I’ve also struggled trying to find some of the ingredients as I live in Australia so have to convert everything and could never find a Hoagie Roll lol Thanks for making cooking a bit more enjoyable for me and the videos and so helpful. There is no way I could cook without the videos.

    Reply

    • Natashas Kitchen
      August 19, 2020

      You’re welcome Victoria! I’m so happy you’re enjoying our recipes!

      Reply

  • Barbara Hirsch
    August 12, 2020

    i love all your Recipes and a love to watch wen you are cooking

    Reply

    • Natashas Kitchen
      August 12, 2020

      You’re so nice! Thank you for that wonderful compliment, Barbara! I’m so happy you’re enjoying our recipes!

      Reply

  • Debra Winter
    August 10, 2020

    OMG – Fabulous! And so easy to make. Thanks Natasha for another great recipe!!!

    Reply

    • Natashas Kitchen
      August 10, 2020

      I’m so glad you enjoyed it, Debra!

      Reply

  • Callie S Brown
    August 9, 2020

    If you omitted the wine completely, which I’m thinking carries the most carbs in the recipe, we could consider this a low carb recipe? Hoping so.

    Reply

    • Natasha
      August 10, 2020

      Hi Callie, you are correct that without the wine this would be a low carb recipe.

      Reply

  • Kris
    July 23, 2020

    Hi, I am lactose intolerant but want to try out the recipe. Any thoughts for substitutions for the heavy whipping cream? Thanks!

    Reply

    • Natasha's Kitchen
      July 23, 2020

      Hi Kris, I haven’t tried any substitute for the whipping cream but you can try dairy and lactose-free half-and-half substitutes.

      Reply

  • Kiki
    July 19, 2020

    What’s an alternative to beef stock

    Reply

    • Natasha's Kitchen
      July 19, 2020

      You can use beef bullion if you have it or vegetable broth

      Reply

  • Deb
    July 14, 2020

    Fantastic. We like crunchy asparagus so we skip the blanching and add to top for only a couple minutes of bake time. Oh my! One of my favorite Natasha recipes. Guests love it. TY Natasha!

    Reply

    • Natashas Kitchen
      July 14, 2020

      You’re welcome! I’m so happy you enjoyed it, Deb!

      Reply

  • Evelina
    July 13, 2020

    I’ve been putting this recipe off for a long time because it seemed difficult, but I had all the ingredients today and tried it out. Boy am I glad I did! Even with subbing the Madeira for Sauvignon blanc it was phenomenal. My husband loved how pretty it was too. Thank you Natasha for all the great recipes!

    Reply

    • Natasha's Kitchen
      July 14, 2020

      That is so awesome to hear! Thank you so much for sharing that with us.

      Reply

  • Elizabeth Shehata
    July 11, 2020

    What kind of pan was used for cooking the chicken? It looks like a cast iron but I’m not sure. Thank you!!

    Reply

    • Natasha's Kitchen
      July 12, 2020

      Hi Elizabeth, we used this pan for this recipe.

      Reply

  • Sarah
    July 11, 2020

    I made this for dinner tonight. Everyone loved it! Awesome recipe and definitely a keeper!

    Reply

    • Natashas Kitchen
      July 11, 2020

      I’m so glad you enjoyed that Sarah! Thank you for the wonderful review!

      Reply

  • Ali
    June 30, 2020

    This recipe was delicious!!!! I would actually give it 4.5 stars cause I wish the sauce was a little thicker. I followed instructions completely but the sauce didn’t thicken up much, and I gave it more than the allotted time to cook/thicken. Either way the taste is amazing and I would have no problem drinking it! Lol. I did use 5 cloves of garlic as opposed to 2 because I love garlic and always double of triple what’s called for! For those looking for Madeira wine in your grocery store, after looking all over I realized it was a fortified cooking wine and found it next to the Port wine. I will be adding this to my Keto rotation! I couldn’t eat the mashed potatoes but everything else was the bomb!

    Reply

    • Natashas Kitchen
      June 30, 2020

      I’m so glad you enjoyed this recipe Ali! Thank you for that wonderful review!

      Reply

  • Natasha
    June 24, 2020

    We love it. I also made it with pork (ran out of ideas :)) and it was just as good.
    Thank you, Natasha, I love your recipes!

    Reply

    • Natasha's Kitchen
      June 24, 2020

      So great to hear that! Thank you so much for sharing that with us.

      Reply

  • Yuri Clingerman
    June 24, 2020

    Very good! Sauce has a lot of depth and is delicious with warm crusty bread.

    Reply

    • Natashas Kitchen
      June 24, 2020

      I’m so happy you enjoyed that Yuri!

      Reply

  • Phoebe Lynn Miller
    June 20, 2020

    My husband and I would give this way more than 5 stars. It is amazing and so easy to make. It also reheats really well. Definitely a keeper and can’t wait to try more of your recipes.

    Reply

    • Natashas Kitchen
      June 20, 2020

      I’m so glad you enjoyed it, Phoebe! Thank you for the wonderful review!

      Reply

  • Amber Matukonis
    June 16, 2020

    Our favorite restaurant dish is filet mignon Ala Oscar with Asparagas. We had it on our first Valentines day, when he proposed, and our first anniversary! But only with dungeoness crab meat. Lump just doesn’t taste the same! C. I. Shenanigans is the restaurant in Washington state!

    Reply

    • Natasha's Kitchen
      June 17, 2020

      Thanks for sharing that with us Amber. I hope I can make that too!

      Reply

  • michele s
    June 16, 2020

    Amother recipe another hit at my house the chicken madiera was amazing I doubled the recipe everone has lunch for work tomorrow I am a huge fan of your recipes. michele s

    Reply

    • Natashas Kitchen
      June 16, 2020

      That’s just awesome! Thank you for that wonderful review, Michele!

      Reply

  • Ammara
    June 16, 2020

    Hi. Whats the substitute of Madeira wine?

    Reply

    • Natasha's Kitchen
      June 16, 2020

      If you aren’t able to find Madeira wine, you can substitute with Marsala wine which is also a sweet wine although it will taste more like chicken marsala. If you are looking to make it wine-free, you could just use more broth but the flavor profile wouldn’t be quite the same.

      Reply

    • Evelina
      July 13, 2020

      Hi Ammara,

      I used a Sauvignon blanc I had and the recipe turned out great! Just putting it out there in case someone else already has it on hand like I did

      Reply

  • M. Nocero
    June 15, 2020

    Amazing recipe!!! Your recipes and tutorials are the best!

    Reply

    • Natashas Kitchen
      June 15, 2020

      I’m so glad to hear that! Thank you for that great review.

      Reply

  • BeTina Edwards-Wilson
    June 11, 2020

    Was a hit for family dinner night! Thank you 👏🏾👏🏾👏🏾

    Reply

    • Natasha's Kitchen
      June 12, 2020

      That is awesome! Thank you for giving an excellent feedback.

      Reply

  • Annie
    May 28, 2020

    Omg Natasha, you NAILED it! Just finished eating this, my first time making it, and it’s sooooo good! My husband who salts everything didn’t add a thing and is using many colorful adjectives to drive home how good it is!
    None of your recipes disappoint, but this just knocked spatchcock chicken out of the top spot! Thanks lady!

    Reply

    • Natashas Kitchen
      May 28, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Brenda Marshall
    May 20, 2020

    Made this for my husband’s birthday dinner since we couldn’t go to the Cheesecake Factory. He absolutely loved it.

    Reply

    • Natashas Kitchen
      May 20, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • Michelle
    May 17, 2020

    LOVED it! The recipe was very easy to follow and so delicious! I made this for the first time tonight after being disappointed in take out Chicken Madeira last week on Mother’s Day and HAD to jump online to review once we were finished devouring our meal. It was THAT good! Will absolutely be making this again (and again and again). Thank you for the awesome recipe!

    Reply

    • Natasha's Kitchen
      May 17, 2020

      So glad you loved this recipe, homemade is indeed always better in my opinion. Thanks for your excellent review!

      Reply

  • Gail
    May 15, 2020

    Have tried the Madeira chicken absolutely delish. Live in Aus no CF here but whenever we visit USA we head for the CF. The Gumbo is our Fav. Please could we have a copy. Would love to make it for my partner as a special surprise. Once had it for 4 days in a row and did not tire of it.

    Reply

    • Natasha's Kitchen
      May 15, 2020

      Thanks, Gail, I’m glad you enjoyed the Chicken Madeira recipe. I don’t have a recipe for Gumbo yet but that’s a good suggestion!

      Reply

  • Vida Daymond
    May 14, 2020

    Made the Chicken Madeira tonight. Amazing is not the word!! The taste was superb. Have enjoyed trying out several of your recipes since lockdown. All now on my favourites list. Thank you.

    Reply

    • Natashas Kitchen
      May 14, 2020

      That’s just awesome!! I’m so glad you found a favorite on our blog!

      Reply

  • Reema
    May 10, 2020

    Hi Natasha! I’m so excited to try this recipe! Unfortunately I am unable to find Madeira – can you please tell me whether a dry marsala or a regular marsala would be a better substitute? Thank you!!

    Reply

    • Natasha's Kitchen
      May 11, 2020

      Hello Reema, thanks for your great feedback. If you aren’t able to find Madeira wine, you can substitute with Marsala wine which is also a sweet wine although it will taste more like chicken marsala.

      Reply

    • M. Nocero
      June 15, 2020

      We went to our local liquor store. Grocery stores don’t seem to carry it anymore.

      Reply

  • Melissa McKinley
    May 6, 2020

    Thanks for the recipe! This is my boyfriend’s favorite dish at CF and I wanted to make it for him My sauce separated before I added the cream and then I tried to fix it by adding more broth, then more wine, and it turned out ok but tasting nothing like the original Do you know what I did wrong to make it separate like that? I’m going to give it another go! Thank you!

    Reply

    • Natasha
      May 7, 2020

      Hi Melissa, using half and half might cause that. Did you use heavy whipping cream as stated in the recipe? Also, make sure to add the sauce ingredients in the correct order. Changing the order can break the consistency of the sauce, or not letting the alcohol boil out long enough can also do it. I hope that helps!

      Reply

  • em
    April 30, 2020

    hey natasha,
    this looks so good! i want to do it but we can’t drink or have wine in our religion.. can u advice anything similar to it… thanks

    Reply

    • Natasha's Kitchen
      May 1, 2020

      If you are looking to make it wine-free, you could just use more broth but the flavor profile wouldn’t be quite the same.

      Reply

  • Snibb
    April 24, 2020

    No need to go to the Cheesecake Factory now…this is at least as good, and I think better, for a fraction of the price, and you don’t have to wait an hour to be seated. Thanks so much.

    Reply

    • Natasha's Kitchen
      April 25, 2020

      Exactly! Thanks for giving this recipe an excellent feedback.

      Reply

  • Melanie
    April 22, 2020

    I made this tonight, and it was to die for! Everyone loved it – even the 5 year old boy who is suspicious of new foods. This recipe is a keeper for sure! It was flexible too, as I haven’t been shopping in a bit so had to make do with a few things that were not quite right. Still amazing.

    Reply

    • Natasha's Kitchen
      April 22, 2020

      Hello Melanie, thank you for sharing your great feedback with us. Yes, I agree, this dish is pretty flexible and I”m glad that your son loved it!

      Reply

  • Monique
    April 21, 2020

    I have tried several of her dishes already and they have all turned out Amazing. I always look forward to new dishes that she puts on Facebook

    Reply

    • Natashas Kitchen
      April 21, 2020

      That’s so great! Thank you for sharing that wonderful review with me Monique!

      Reply

  • Kevin Beasley
    April 11, 2020

    My wife’s birthday was yesterday and we could not go out to get her favorite meal. I followed the recipe exactly and it came our perfectly. The only negative may be we may not be going to Cheesecake factory going forward because she prefers this version better ; ) Thanks Natasha for making her birthday one of the best under trying times.

    Reply

    • Natashas Kitchen
      April 11, 2020

      Wow! Thank you for that amazing compliment! That’s so great! It sounds like you have a new favorite!

      Reply

  • Lauren T.
    April 5, 2020

    1000/10. A new favorite in our house. Very, very similar to the original recipe. Will definitely be using this blog again because the cook times and instructions very clear and absolutely accurate. This meal was life-changing. Can’t wait to make it again. Probably this week.

    Reply

    • Natasha's Kitchen
      April 5, 2020

      What an amazing review, Lauren. Thank you so much! I hope you love every recipe that you try.

      Reply

  • marti
    March 25, 2020

    what can you use if you don’t use wine

    Reply

    • Natasha's Kitchen
      March 25, 2020

      If you are looking to make it wine-free, you could just use more broth but the flavor profile wouldn’t be quite the same. The madeira wine gives it a unique, sweet flavor profile and I haven’t experimented with anything besides wine to provide a specific recommendation.

      Reply

  • Greg Divine
    March 21, 2020

    Natasha with this recipe you knocked it out of the park! I’ve tried a few of you recipes and am so glad I found your blog . My beautiful wife has an Autoimmune disease and her energy level has big time ups and downs. By evening she is so tired so I’ve taken over Dinners to let her rest . We’ve loved every one of your recipes and she’s so happy I found your blog & cooking . I’m enjoying every minute of doing it . I can’t wait to make more of your dishes . You have 2 very big fans in Kansas . Bless you and your family & keep the delicious coming !

    Reply

    • Natashas Kitchen
      March 21, 2020

      Awww that’s the best! Thank you so much for sharing that thoughtful feedback with me! I’m all smiles.

      Reply

  • Frances Giancola
    March 10, 2020

    That looks like a wonderful dinner
    but my husband cannot have mushrooms. What can I use in place of the mushrooms. Thank you.

    Reply

    • Natasha's Kitchen
      March 10, 2020

      Hi Frances, I haven’t tested it without mushrooms so I’m not sure how much it would affect the flavor. You could try omitting them and maybe using some chopped zucchini instead. I hope you love it even without the mushrooms!

      Reply

  • Amy
    March 1, 2020

    I tried the Chicken Madeira- it was tasty , but I did something wrong bc the sauce was runny…what did I do wrong? I even used good Madeira wine.

    Reply

    • Natasha's Kitchen
      March 1, 2020

      Sorry to hear that Amy. Can you share with me if there was something that was changed with the ingredients or with the steps?

      Reply

      • ASHLEY THOMAS
        March 21, 2020

        If i cant find the Madeira wine, what are some other wine options?

        Reply

        • Natasha
          March 21, 2020

          Hi Ashley, if you are not able to find Madeira, then Marsala wine is a good option.

          Reply

        • Karen Lomas
          April 18, 2020

          I was wondering if you can replace the whipping cream with a can of coconut milk?

          Reply

          • Natashas Kitchen
            April 18, 2020

            Hi Karen, I haven’t tested that with coconut milk to advise, I worry it won’t give the same creamy consistency. If you experiment, let me know how you liked the recipe

  • Rita caink
    February 24, 2020

    Hi Natasha
    I love your recipes I follow everyday I am 77 yrs young and still learning from you I have bought a Dutch oven which is a great help do you do a recipe book if so could you tell me how to get it I live in Australia I will send you my email and thankyou for making cooking fun you are a treasure .
    Lots of love Rita

    Reply

    • Natashas Kitchen
      February 25, 2020

      Hi Rita! I’m so glad you found my blog. I do not have a recipe book at this time but we are working on one. Stay tuned!

      Reply

  • Trina
    February 15, 2020

    I really appreciate that you actually name the wine being used. Most recipes list dry white, I have no clue between one wine and another. I love the added flavor of the wine. Thank you

    Reply

    • Natashas Kitchen
      February 15, 2020

      I’m so glad that is helpful Trina! Thank you for that awesome feedback.

      Reply

  • Lisa
    January 28, 2020

    BEWARE! You make this recipe and you will NEVER make another recipe ever again. My family keeps asking for this over and over and over again. It is just THAT good! Guess what we are having for dinner tonight. Thank you Natasha for this incredible recipe. One day I hope to try Chicken Marsala

    Reply

    • Natashas Kitchen
      January 28, 2020

      Isn’t it the best!! We absolutely love this recipe. Thank you for that wonderful review, Lisa.

      Reply

    • Pamela
      February 25, 2020

      Try Natasha’s lasagna. My family asks for that all the time.

      Reply

  • Donna Ahern
    January 5, 2020

    Hi Natasha, I want to make the chicken Madeira but no one likes mushrooms, can I leave them out or use something else instead? Thanks, love all your dishes!

    Reply

    • Natashas Kitchen
      January 6, 2020

      Hi Donna, I haven’t tested it without mushrooms so I’m not sure how much it would affect the flavor. You could try omitting them and maybe using some chopped zucchini instead. I hope you love it even without the mushrooms!

      Reply

      • Angélica
        February 7, 2020

        Great recipe, thanks!!!
        Question: do you know how long it last if is in the fridge? This is day 3

        Reply

        • Natashas Kitchen
          February 7, 2020

          Hi Angelica, I haven’t had it last more than two days so I can’t advise beyond that but it does reheat well.

          Reply

  • Michelle
    January 1, 2020

    Hi Natasha would it work with no wine

    Reply

    • Natashas Kitchen
      January 2, 2020

      Hi Michelle, most of the alcohol is cooked out in the pan so you just get the added flavor and the sauce ends up with an insignificant amount of alcohol which isn’t really a concern. My children loved this.

      Reply

  • Kirsten
    December 29, 2019

    I’ve been craving this, so made it tonight for the first time. We used red madeira as we couldn’t find the white and it was soooo good!! My adult son is a picky eater and he loved the chicken (doesn’t eat asparagus or mushrooms). I even made some mashed potatoes and he put the sauce over them like a gravy. We will definitely be making this again and again!

    Reply

    • Natashas Kitchen
      December 30, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Catherine Toudic
    November 29, 2019

    I have made this so many time now , its great for a big crowd . It always turns out the same . Just gorgeous .

    Reply

    • Natashas Kitchen
      November 29, 2019

      Sounds like you found a favorite recipe, Catherine! We get this all the time when we go to the Cheesecake Factory and simply had to recreate it!

      Reply

  • Olga
    November 20, 2019

    Natasha,

    Which store did you buy the America Maderia in Idaho? I need to find that bottle.

    Reply

    • Natasha
      November 20, 2019

      Hi Olga, it was at the liquor store in Meridian (Tenmile and Ustick).

      Reply

      • Theresa
        November 24, 2019

        Hi Natasha! I love your recipes and your adorable personality! I was surprised to see you’re in Meridian or Boise as my mom’s whole family, and thus, mine too, live there!!! We just spend time visiting them in August, and also in Cascade Lake, and Coeur d’Alene. Such a beautiful state. Every blessing, Theresa in The Woodlands, Texas

        Reply

        • Natasha
          November 24, 2019

          Hi Theresa, yes! We love Idaho. I wouldn’t want to be anywhere else. Blessings over you and your family also!

          Reply

      • Leslie
        January 17, 2020

        I’m from Meridian also! I love your recipes and I can’t wait to try this one. Thank you for all you do!

        Reply

        • Natashas Kitchen
          January 18, 2020

          That’s so awesome, Leslie!!

          Reply

  • Patricia
    November 13, 2019

    I experimented with this last night because it’s my favorite dish at The Cheesecake Factory and thought if I could make it I’d have an awesome dish up my sleeve for dinner parties. It came out perfect – another keeper! Thanks Natasha!

    Reply

    • Natashas Kitchen
      November 13, 2019

      I’m so glad you enjoyed it!

      Reply

  • Olena
    November 6, 2019

    Wow! This recipe is amazing!!! I made it with Marsala because I already had it, it turned out great! The only thing — mushroom gave to much juice and I my sauce end up liquid as I put it to the pan before the last step.., need to improve next time. Thank you!

    Reply

    • Natashas Kitchen
      November 6, 2019

      That’s so great, Olena! Thank you for that awesome review.

      Reply

  • Kristi M.
    November 2, 2019

    I was super impressed! Added 1/2 cup of wine and 1/2 of broth to have extra sauce (we are saucy people) and a T of flour to thicken the sauce! Family hit! My husband even thought it was better than Cheesecake… unbelievable!!

    Reply

    • Natashas Kitchen
      November 2, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Kristi!!

      Reply

    • Danielle
      February 16, 2020

      I was thinking it needed a little flour for thickening as well. Happy you tried it and it worked out. I will also add next time.

      Reply

    • Pamela
      February 25, 2020

      This was very tasty but I could not get the sauce to thicken as much as I think it was supposed to be. Would try it again. Thanks for all your videos.

      Reply

      • Natasha
        February 25, 2020

        Hi Pamela, I would suggest simmering down the liquid for longer. It could take longer depending on the surface area of your pan and the heat you are cooking on. I hope that helps for next time.

        Reply

  • Linda Fisk
    October 8, 2019

    This looks so good! Could I use chardonnay instead?

    Reply

    • Natashas Kitchen
      October 8, 2019

      Hi Linda, I haven’t tested that but I think the chardonnay would probably still taste great

      Reply

  • Rosemaryosteen
    October 7, 2019

    Congratulations on ur Anniversary,, love to watch all ur recipes ,,you have some I want to make for a up coming wedding on the 19th she wants a marble cake n buttercream frosting,, but was think of the Italian butter cream ,,not sure ,just a small cake cake .thank you

    Reply

    • Natashas Kitchen
      October 7, 2019

      I’m so glad you’re enjoying watching our recipes!

      Reply

  • Kathy
    October 2, 2019

    Made this dish,and it came out great! But I needed more sauce. Can I double the recipe?

    Reply

    • Natashas Kitchen
      October 2, 2019

      That should work Kathy! I hope you love it with double the sauce!

      Reply

  • Sue
    September 28, 2019

    Can I make this ahead and reheat?

    Reply

    • Natasha
      September 30, 2019

      Hi Sue, yes to make the entire dish ahead, let it cool to room temp then refrigerate. Before serving, complete that last step of putting it in the oven until hot and the cheese is melted over the top. You might need a few extra minutes in the oven since it is going in chilled from refrigeration. I suggest checking the chicken temperature with an instant-read thermometer to make sure it reaches the correct internal temperature of 165˚F.

      Reply

  • Pat carne
    September 16, 2019

    My chicken was tough
    I used a good quality chicken breasts already sliced thin by Harris teeters.

    Reply

    • Danielle
      February 16, 2020

      Mine too. Going to add a some cook time in the oven next time, low and slow, with the Madeira/broth mix to tenderize the chicken, before adding the whipping cream.

      Reply

  • Mariah Coyle
    September 8, 2019

    Can I use a red wine Maderia instead of white?

    Reply

    • Natasha
      September 9, 2019

      Hi Mariah, I haven’t tried that but I think it should work.

      Reply

  • Saher
    August 31, 2019

    HI I have been following your blog since a very long time. and i just simply love it.So i wanted to give this chicken Madeira a try, But we dont consume alochol . SO is it possible if you can give me a non alcoholic substitute please . Thanks

    Reply

    • Natashas Kitchen
      August 31, 2019

      Hi Saher, most of the alcohol is cooked out in the pan so you just get the added flavor and the sauce ends up with an insignificant amount of alcohol which isn’t really a concern. My children loved this

      Reply

  • jennifer torres
    August 22, 2019

    I been following u please share any new recipes. u have great recipes. im a major foodie at heart!!!

    Reply

    • Natashas Kitchen
      August 22, 2019

      Hi Jennifer! We post new recipes every week. Thank you for following our recipes!

      Reply

      • Dawn
        November 25, 2019

        What can I use to substitute chicken for the vegetarians in my house? This recipe is THE BOMB

        Reply

        • Natashas Kitchen
          November 26, 2019

          Hi Dawn, I haven’t tested a vegetarian substitution to advise. If you experiment, let me know how you liked the recipe

          Reply

  • TWW
    August 20, 2019

    The reason Madiera wine is not sold in grocery stores is that the alcohol content is higher than traditional wines; selling would violate their permit.

    Also, I always turn off the flame before I add the Madiera. It flames easily which is okay if intentional but not so much if it is a surprise.

    Reply

    • Natashas Kitchen
      August 20, 2019

      Thank you for those tips and for sharing that with me!

      Reply

    • Fish
      September 9, 2019

      Its sold at all Kroger Brand stores. I get it for six bucks at my local Ralphs in california. So depends on your state. California sells hard liquor along with some other states.

      Reply

      • estella
        January 27, 2020

        I used Marsala cooking wine, No Madeira wine to be found at heb in cleburne,tx! Just added a shake of white pepper and a half Cup more of cream. Yummy!

        Reply

        • Natashas Kitchen
          January 28, 2020

          I’m so glad you enjoyed that Estella!

          Reply

  • Judy
    August 18, 2019

    The only problem is th cheese cake factory recipe is darker red and I was told lactose free 🙂

    Reply

    • jamie Shane obrien
      August 20, 2019

      it cant be Lactose free with all that mozzarella cheese on top

      Reply

    • Judysven
      August 20, 2019

      We were discussing the sauce.

      Obviously the mozzarella cheese is not lactose free.
      And it can be removed.

      This sauce is different in color and taste than the cheesecake factory.

      Reply

  • Tammy Costa
    August 14, 2019

    This is my favorite dish from cheesecake factory. I made this tonight and it was amazing. I could have drank the sauce and I did right off my plate. I love, love, love this recipe.

    Reply

    • Natashas Kitchen
      August 14, 2019

      That’s so great, Tammy! It sounds like you have a new favorite!

      Reply

  • Patty Hunt
    August 13, 2019

    Is there any other wine comparable to the Paul Masson Madeira I cannot find Paul Masson anywhere. I went to H-E-B and they didn’t have it but the lady that worked in the wine department said that Taylor Sherry was comfortable just need to know thank you.

    Reply

    • Natasha
      August 13, 2019

      Hi Patty, this would work with Marsala wine as well. I haven’t tested Sherry here so I can’t speak to that.

      Reply

  • Jami
    August 6, 2019

    Made twice. Both times, the cream did not incorporate in the sauce. I did it off heat but never worked.

    Reply

    • Natasha
      August 6, 2019

      Hi Jami, sometimes making substitutions might cause that – for example, I would not suggest using a light cream, half and half or milk which might not incorporate or may even get lumpy.

      Reply

  • Kristyn
    July 31, 2019

    I was unable to find Madeira even at my wine store. I purchased a sweet white Marsalla instead. Was I supposed to purchase the dry white Marsalla? Upon looking up traditional chicken marsalla recipes, most use Dry but plan on using your recipe. Just confirming, thanks!

    Reply

    • Natasha
      July 31, 2019

      Hi Kristyn, Madeira is a sweet wine so I think either one would work.

      Reply

  • TCF
    July 30, 2019

    So delicious!!!! My family raved!!!!

    Reply

    • Natashas Kitchen
      July 31, 2019

      That’s so awesome! Sounds like you found a new favorite!

      Reply

  • Dayna
    July 24, 2019

    The Madeira Chicken is Out of This World!!! I substituted fresh greens beans,as we dont care for asparagus. The wine cost me $17.00…but I have other specialty stores to try that may be less expensive.

    Reply

    • Natashas Kitchen
      July 24, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Olga
    June 29, 2019

    Hey, I made this recipe alot of times it’s our family’s favorite. I’m out of chicken thighs and breast, I have on hand chicken leg quarters would that work too? Making it tomorrow for lunch.

    Reply

    • Natasha
      June 29, 2019

      Hi Olga, yes I think that should still work but you will need to cook the chicken longer initially since it is bone-in meat. Start on lower heat and cook until the internal temperature reads 165˚F on an instant read thermometer, or until juices run clear. Under the broiler, you are just melting the cheese essentially so it should be cooked before it goes into the oven. If you test it, let me know how it goes.

      Reply

  • Jenn
    May 23, 2019

    I made it without cream to try to make it look closer to the original cheesecake factory and added an extra tablespoon of butter and cornstarch to thicken it. The chicken was well cooked but my sauce came out salty
    …it may have been the beef stock but this did not have the sweet taste of the madeira chicken I had at cheesecake factory the other day

    Reply

    • Natasha
      May 23, 2019

      Hi Jenn, the saltiness could have to do with the stock – if it was not low sodium, you would definitely want to use less salt in the recipe. Also, the sweetness comes primarily from the type of wine used and Madeira is a very sweet wine.

      Reply

    • Fish
      August 13, 2019

      Honestly you blew it. Follow the recipe it’s amazing and better than Cheesecake Factory.

      Reply

    • Judy
      August 18, 2019

      I just submitted a comment that if wasn’t as dark as cheesecake factory recipe and that I was told when I ate there several times and just 2 days ago it was lactose free.

      Reply

      • jamie Shane obrien
        August 20, 2019

        CHICKEN MADEIRA
        Our most popular chicken dish! Sauteed Chicken Breast
        Topped with Fresh Asparagus and Melted Mozzarella Cheese. Covered with
        Fresh Mushroom Madeira Sauce and Served with Mashed Potatoes

        CONTAINS: MILK EGG GLUTEN SOY

        * This is copied from Cheesecakes Allergin listing for all menu items. The Madeira Chicken definitely is not lactose free. Either the waiter was misinformed or possibly did not know what Lactose means.

        Reply

        • Valorie
          November 4, 2019

          I went to one of the bigger liquor stores and they dont have that specific wine. I don’t know much about wines at all. Would any “sweet white wine” work?
          I was going to grab this small container of Bota Moscato….but have no clue if that would even work??

          Reply

          • Natasha
            November 4, 2019

            Hi Valorie, if you are not able to find Madeira, a marsala wine would also work.

          • Natashas Kitchen
            November 4, 2019

            Hi Valorie, if you are not able to find Madeira, a marsala wine would also work.

  • Sarah
    May 21, 2019

    I recently had this dish at The Cheesecake Factory in Dubai, when I asked if they used wine for the recipe they said they used soy sauce, balsamic vinegar and honey!
    Would you be able to estimate the quantity of each ingredient above, to use in your recipe, to substitute for the wine? Thanks!

    Reply

    • Natashas Kitchen
      May 21, 2019

      Hi Sarah, with out testing myself I can’t advise. If you experiment please let me know how you like the recipe!

      Reply

  • Janet Bradley
    May 18, 2019

    Can’t wait to try this, but could I use a Cab Sav for the wine? I have printed the recipe already, just waiting on the response. Please hurry…it sounds amazing!!!!!

    Reply

    • Natashas Kitchen
      May 18, 2019

      Many have tried Marsala wine and enjoyed it as well. The Madeira wine gives it a unique, sweet flavor profile and I haven’t experimented with anything besides wine to provide a specific recommendation. Here’s what one of our reader wrote. “You can get cheap wines at trader joe’s or even walmart for maybe $3 or $4. They are even good enough for most people to drink and aren’t loaded with salt and additives. For reds, we use cabernet or merlot. For whites, we use sauvignon blanc or pinot grigio.”

      Reply

    • Ryan
      August 18, 2019

      Cab is a very dry red. Recipe needs a sweet wine, obviously a Madeira. I found Madeira at local mom & pop liquor stores, $10, none at big box stores. Tip from store owner, “while a Marsala may work, it’s not sweet enough. Yes, use in a pinch but I would use a Sweet, Dessert Sherry before Marsala. Definitely do not use Cooking Sherry, too many nitrates.” Recipe is a huge hit in our home!

      Reply

      • Natasha
        August 18, 2019

        I’m so glad you love the recipe! Thanks for sharing that info with us.

        Reply

  • Nadrine
    May 12, 2019

    Hi Natasha! Love all your recipes. I want to make this recipe for a big crowd and wanted to know if I can use chicken tenders instead of chicken breasts?
    Thank you!

    Reply

    • Natashas Kitchen
      May 13, 2019

      Hi Nadrine, I have not tested this with tenders but it should work. If you experiment with that please let me know how you like that recipe!

      Reply

  • Stephanie
    May 7, 2019

    My husband and I made this last night and it was so delicious!! So glad I found your recipe 🙂

    Reply

    • Natashas Kitchen
      May 7, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

    • patsy hayes
      July 14, 2019

      I had to make this the first time i read about it . It was delicious and I plan on making it again , It was one of the best meals I have ever made, and there was nothing left . My brother and SIster-in-law also loved it . I will make again soon as I get well .
      Thanks for sharing this with all of us.

      Reply

      • Natashas Kitchen
        July 15, 2019

        Sounds like you found a new favorite! Thank you for sharing that with me!

        Reply

      • Ray montminy
        July 23, 2019

        Could this be done without mushrooms? My wife and I don’t like musherooms

        Reply

        • Natashas Kitchen
          July 23, 2019

          Hi Ray, I haven’t tested it without mushrooms so I’m not sure how much it would affect the flavor. You could try omitting them and maybe using some chopped zucchini instead. I hope you love it even without the mushrooms!

          Reply

  • Kelly
    May 3, 2019

    Is there anything I can substitute the wine for? Or will that change the recipe too much? I can’t cook with alcohol.

    Reply

    • Natashas Kitchen
      May 3, 2019

      Hi Kelly, It could be substituted for chicken broth successfully if that is what you have on hand. If you are looking to make it wine-free, you could just use more broth but the flavor profile wouldn’t be quite the same. The Madeira wine gives it a unique, sweet flavor profile and I haven’t experimented with anything besides wine to provide a specific recommendation.

      Reply

      • sara rashed
        May 8, 2019

        What about cooking wine? Would that be OK?

        Reply

        • Natashas Kitchen
          May 8, 2019

          Hi Sara, I would highly recommend using a drinkable red wine and not one marked “cooking wine” since those have additives that would affect the flavor. If you experiment I’d love to know how you like it!

          Reply

  • Tanya
    April 14, 2019

    So good! Thank you for the recipe! Do you have any Mediterranean or Indian recipes on your website?

    Reply

    • Natasha
      April 15, 2019

      Hi Tanya, I do have several Mediterranean recipes. If you type Mediterranean in the search bar, you will find them easily. I hope you love the recipes!

      Reply

  • Marc
    April 9, 2019

    looking forward to trying this. I never heard of the Cheesecake Factory…. what would you serve as a side with this?

    Reply

    • Natashas Kitchen
      April 9, 2019

      Hi Marc! We love to serve this with Mashed potatoes and asparagus just like they do at the restaurant!

      Reply

  • Jules
    March 27, 2019

    We just went to The Cheesecake Factory for the first time two weeks ago. Nearest ones are 2.5 hours from us. I can’t wait to try this. It sounds so delicious!

    Might I challenge you to create a copycat of TCF’s shepherds pie? That was amazing! It was $15 & so much food my hubby ate some with his burger & we still coudln’t finish it. Would def get it again as a treat, but get it as take out to share between us. It was more than enough food for two people. I’ve searched for a copycat & non sounded anywhere near close. I know you could do it justice!

    Reply

    • Natashas Kitchen
      March 27, 2019

      That’s a great suggestion, Jules! Thank you for sharing that with me!

      Reply

  • Sy chandavong
    March 25, 2019

    Thank you for this. The nearest Cheesecake Factory is 2.5 hours away and I haven’t had my favorite dish for a long time. Your recipe is fantastic and just as wonderful as the restaurants. I wish it made more of the sauce though, I love extra sauce on to top everything off. Maybe next time I’ll double the wine/broth/cream and see what I get.

    Reply

    • Natashas Kitchen
      March 25, 2019

      I love the sauce also! I’m so happy you enjoyed our recipe and yes you are definitely welcome to make double the sauce.

      Reply

    • Lita
      May 3, 2019

      I have ZERO skills in the kitchen, but I just made this and it was delicious! 10 times better than the one served at the restaurant. I stumbled across the recipe on Facebook and decided to give it a try, and I’m soooo glad I did. The sauce was delicious! Thank you for this recipe, you’ve inspired me to try this cooking thing people do in their kitchens lol. Thankfully I made enough to eat again later haha.

      Reply

      • Natashas Kitchen
        May 3, 2019

        That’s just awesome!! Thank you for sharing your wonderful review Lita!

        Reply

  • Donna Coody
    March 20, 2019

    I made this last night and it was fantastic!
    I did not have the wine that is in the recipe, but I did have another white sweet wine, so I substituted it and it was still awesome! Thanks for another great recipe!!!!!

    Reply

    • Natashas Kitchen
      March 20, 2019

      You’re so welcome, Donna! Thank you for that wonderful feedback!

      Reply

  • Carolyn
    March 8, 2019

    Definitely a 5 star recipe. I made exactly as written and it was wonderful!
    Make sure to read the recipe thoroughly as there are many steps and it takes longer than you think because of the need to reduce the Madeira and beef broth. This did not deter me but will start earlier next time.

    Reply

    • Natashas Kitchen
      March 8, 2019

      That’s so awesome, Carolyn! I’m so happy you enjoyed that! Thank you for that amazing feedback and awesome review!

      Reply

  • Deana
    February 27, 2019

    I love trying new recipes and this was one of my families most favorite of all time new recipes!! This never fails to please them. I have made several times now!

    Reply

    • Natashas Kitchen
      February 27, 2019

      Awww that’s the best! Thank you so much for sharing that with me, Deana! 🙂 I’m so happy you found a favorite on our blog!

      Reply

  • Jackie
    February 24, 2019

    I made this tonight, it was delicious and our house smells amazing. Thanks for sharing!!

    Reply

    • Natashas Kitchen
      February 25, 2019

      You’re welcome, Jackie! I’m so happy you enjoyed that!

      Reply

  • Jessica
    February 20, 2019

    Omg. This recipe ruined The Cheesecake Factory for me. The only thing i liked there was their Chicken Madeira, but it’s a little pricey. I’ve made this recipe 3 times, then i tried Cheesecake’s version again. It was awful compared to this. I’ll probably never go there again. This recipe is AMAZING!!!! Making it again tonight with some spaghetti squash. I double the recipe when i cook for a 7-person household. Never any leftovers.

    Reply

    • Natashas Kitchen
      February 20, 2019

      Awww that’s the best! Thank you so much for sharing that with me :). I’m so happy you all enjoyed that!

      Reply

  • Tanya
    February 16, 2019

    Hi Natasha, what side would this pair with? Thank you so much for your reply!

    Reply

    • Natashas Kitchen
      February 16, 2019

      Hi Tanya, The classic way! The Cheese cake factory serves this with mashed potatoes. We highly recommend trying this recipe here. Enjoy

      Reply

  • Gemma
    February 11, 2019

    Wow thank you this recipe was really delicious all my family loved it. I did use rose wine as could not get medeira wine I chose a sweet one. Thank you!

    Reply

    • Natashas Kitchen
      February 11, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Maria Robinson
    February 3, 2019

    Excellent!! The best chicken I ever made and our company loved it. I also made your caramel cheesecakes and they were a hit as well. I am German so food is very important with us and your recipes are fantastic! Thank you so much for your wonderful recipes!

    Reply

    • Natashas Kitchen
      February 3, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Rhonda
    January 11, 2019

    Amazing recipe. I tried a different copy cat version of this and it was so disappointing. This recipe nailed it. It’s a little time consuming but still easyso easy and definitely worth it. You just need a little patience when it comes to reducing the wine and broth. I served over a bed of rice and felt it was the perfect compliment.

    Reply

    • Natashas Kitchen
      January 12, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • grace
    January 1, 2019

    Hi I wanted to try this recipe.Can I substitute something else instead of beef broth and parsley? also any non alcoholic wine that I can use?

    Reply

    • Natashas Kitchen
      January 1, 2019

      It could be substituted for chicken broth successfully if that is what you have on hand. If you are looking to make it wine-free, you could just use more broth but the flavor profile wouldn’t be quite the same. The Madeira wine gives it a unique, sweet flavor profile and I haven’t experimented with anything besides wine to provide a specific recommendation.

      Reply

  • Alyn Real-Hartman
    December 26, 2018

    Hello. Planning to make this on NYE. Can i use Rosé instead of Madeira? Thanks!

    Reply

    • Natashas Kitchen
      December 26, 2018

      Hi Alyn, I have tried that with Rose and can’t advise if that would work since the flavor profile wouldn’t be quite the same. The Madeira wine gives it a unique, sweet flavor profile and I haven’t experimented with anything besides Madeira wine to provide a specific recommendation.

      Reply

  • Stacy
    December 17, 2018

    This was the first recipe I’d tried from your site and it is fantastic. I have made it several times, including for friends recently and they loved it too.

    I’d never had it at the Cheesecake Factory, but I can’t imagine it being any better there than the recipe you came up with.

    Only tip I’d give people is to call their liquor stores first because madeira wine is not stocked everywhere.

    Reply

    • Natashas Kitchen
      December 17, 2018

      Thank you for that amazing review & Feedback, Stacy!!

      Reply

  • JooJoo
    December 13, 2018

    Loved this one! Flavorful and heavenly sauce alongside the tender chicken breasts and mushrooms and asparagus!
    Beautifully presentation and family loved! Sooo a ‘keeper’!

    Reply

    • Natashas Kitchen
      December 13, 2018

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Sveta
    December 13, 2018

    Hey! Where did you purchase your Paul assonance California Madeira wine from ? I checked a few stores and still have not found it. Or is there a alternative?

    Reply

    • Natashas Kitchen
      December 13, 2018

      Hi Sveta, we found the Madeira wine at the liquor store. It is only available in grocery stores in some states, but not in Idaho. Marsala wine would be a good substitute if you are not able to find it. If you are looking to make it wine-free, you could just use more broth but the flavor profile wouldn’t be quite the same. The Madeira wine gives it a unique, sweet flavor profile and I haven’t experimented with anything besides wine to provide a specific recommendation.

      Reply

  • Rachel O
    December 11, 2018

    Hi Natasha. I’m always looking for new recipes for dinner to shake the “same ol, same ol” and BOY this recipe did NOT disappoint!! My family was so happy with your Chicken Madeira recipe. They said it was better than C.F. I can’t wait to peruse your recipe collection for more ideas!

    Reply

    • Natashas Kitchen
      December 11, 2018

      Thank you so much for that amazing feedback, Rachel!!

      Reply

  • Aggie
    December 5, 2018

    Let me start with one statement… I really don’t like to cook, but when I do it’s usually something quick and easy… but today I decided to do something else and because I love chicken Madeira from Cheesecake Factory I did this recipe. It was easy and omg so delicious!! I can’t stop eating… my hubby was so excited about this dish and he loves it too! And thank you for the video, it really helped a lot! Can’t wait to do more of your recipes!

    Reply

    • Natashas Kitchen
      December 5, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 I’m so happy you discovered our blog!

      Reply

  • LeeLee
    November 24, 2018

    Can I use chicken thighs instead of breasts? Looking for a meal to feel some friends who are on the Keto diet and they always prefer thighs. Any alterations to the recipe due to subbing from breast to thighs?

    Reply

    • Natashas Kitchen
      November 25, 2018

      Hi Lee! Several of our readers have tried this with boneless thighs and enjoyed it! I don’t believe anything needs to change besides watching cook time closely. Enjoy!

      Reply

  • natalie
    November 21, 2018

    My husband loved this dish and it was a party favorite!
    Thanks Natasha

    Reply

    • Natashas Kitchen
      November 21, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂

      Reply

  • Beth
    November 13, 2018

    Hi, I made this tonight and the sauce did not thicken as I’d like. I didn’t measure the broth or wine (btw I used Cognac and flavor was great), so maybe I had more broth mixture than cream? What should the ratio be?

    Reply

    • Natashas Kitchen
      November 13, 2018

      Hi Beth! It is a light cream sauce. You can thicken it by simmering longer but it is meant to be a light sauce and not thick.

      Reply

  • Yulia
    November 7, 2018

    Question about cookware

    Hello,

    Can you give an advice about a skillet for sautéing? Teflon is toxic and stainless steel has a nickel. What would be a good choice besides a cast iron, so food doesn’t stick?

    Reply

    • Natasha
      November 7, 2018

      Hi Yulia, an enamel coated cast iron would probably be your best bet 🙂

      Reply

      • Michael J Jellen
        November 9, 2018

        How about a regular cast iron skillet?

        Reply

        • Natashas Kitchen
          November 9, 2018

          I cast Iron should work.

          Reply

  • Cathy
    November 6, 2018

    I would like to try this but am surprised that this recipe calls for beef broth rather than chicken broth. Is there a reason for that?

    Reply

    • Natasha
      November 6, 2018

      Hi Cathy, it has richer flavor and it also helps produce the right color for the sauce.

      Reply

  • Allyssa
    November 6, 2018

    The reason I found this recipe is kind of funny…
    My sister in law got married the other day, and for the reception dinner we had a choice between a quinoa stuffed mushroom or chicken Madeira. My husband and I had no idea what chicken Madeira was, so I googled it and found your recipe. It looked really good, so we chose that for our meal.
    It.was.so.disappointing. They served us a dry chicken breast with packet gravy and like 5 mushroom slices, with a side of bland mashed potatoes and boiled cauliflower 😑

    So we came home, made a list, went grocery shopping, and made this recipe!
    It was not disappointing, to say the least lol.

    Reply

    • Natashas Kitchen
      November 6, 2018

      I’m so happy you found our recipe!! I love that you were able to recreate this and even better on your own! Thank you for sharing that with us Allyssa!

      Reply

  • Ayah
    October 28, 2018

    Hi,

    Can we don’t use the oven? Pluse, how can we do it al- cohol free?

    Reply

    • Natashas Kitchen
      October 28, 2018

      Hi Ayah! You can skip the broil process if you would like. It just helps the cheese melt quicker. If you are looking to make it wine-free, you could just use more broth but the flavor profile wouldn’t be quite the same. The madeira wine gives it a unique, sweet flavor profile and I haven’t experimented with anything besides wine to provide a specific recommendation.

      Reply

  • Tara
    October 24, 2018

    Hi
    I would like to make this for company . What could be made ahead of time?
    Also I would like more sauce so I should double that part?
    Thanks

    Reply

    • Natashas Kitchen
      October 24, 2018

      Hi Tara! Yes you can definitely double it! It would also work to make the entire dish ahead, let it cool to room temp then refrigerate then before serving, complete that last step of putting it in the oven until hot and the cheese is melted over the top. You might need a few extra minutes in the oven since it is going in chilled from refrigeration.

      Reply

  • Robert Cipriani
    October 23, 2018

    Made this last night, OMFG so good! I had to buy the madeira from Total Wine. The sauce had sort of a nutty, sweet flavor and was so rich, loved it. Definitely adding this to my recipe arsenal!

    Reply

    • Natashas Kitchen
      October 23, 2018

      Isn’t it so rich and tasty! Thanks Robert!

      Reply

  • Olga
    October 20, 2018

    Hi Natasha,

    I’m looking to try this recipe for the first time tomorrow. How should I marinate it the night before for an even juicier/more flavorful result? Or would you say marinating is not necessary? Thank you in advance!

    Reply

    • Natashas Kitchen
      October 21, 2018

      We haven’t had to Olga. Ours was already juicy. Just don’t over cook the chicken and you should be fine. If you choose to marinate it I would love to know how you like it!

      Reply

  • Cathryn
    October 16, 2018

    Excited to try it! We’re not able to use alcohol, though, anything you recommend to substitute?

    Reply

    • Natashas Kitchen
      October 16, 2018

      Hi Cathryn, If you are looking to make it wine-free, you could just use more broth but the flavor profile wouldn’t be quite the same. The madeira wine gives it a unique, sweet flavor profile and I haven’t experimented with anything besides wine to provide a specific recommendation.

      Reply

  • Veronica Hernandez
    October 5, 2018

    Hello where can I purchase the Madeira wine?

    Reply

    • Natashas Kitchen
      October 5, 2018

      Hi Veronica! We purchased ours at a local liquor store.

      Reply

  • Sam Scott
    September 26, 2018

    Very nice recipe, just one complaint, I nearly set my kitchen on fire when I added the Madeira to the pan. Fire shot straight out of it and burnt all the sides of my cupboards, I had to lift the pan and take it over to the basin when it calmed down. I didn’t know that adding alcohol to a hot pan would created a huge fire, I just followed the recipe. I was lucky I didn’t burn the kitchen down, but I have ruined my kitchen cupboards beside my cooker. Apart from that it was lovely and I would make it again, i’d just take the pan off the heat first for 30 secs or so before I add the Madeira.

    Reply

    • Natashas Kitchen
      September 26, 2018

      Hi Sam! I’m so happy you enjoyed the recipe!! I’m sorry to hear that didn’t work out as planned for you. The pan should not be hot enough to cause a fire after removing the chicken. We posted photos of us adding the wine and there was no fire. just a light simmer. I would recommend keeping the pan warm but not scorching hot as alcohol does burn at high temperatures. I’m happy you’re okay and hope it works for the best next time!

      Reply

  • Judy Nieman
    September 22, 2018

    My husband and I made this a few days ago and it was fabulous. The richness of the sauce and layer of flavors was unbelievable. I used better than bullion mixed with water for my beef broth and it was a little richer than I wanted. I just added more cream and that made more sauce all the better! I posted a picture of our creation on my instagram page and tagged you so you can see how beautiful it came out. (jnieman2000)

    Reply

    • Natashas Kitchen
      September 22, 2018

      Hi Judy! That’s so great! Thank you for tagging us! I’m so happy you enjoyed this recipe!

      Reply

  • Scott
    September 20, 2018

    This turned out great, awesome recipe. A lot of time chained to stove but we’ll worth it.

    Reply

    • Natashas Kitchen
      September 20, 2018

      Yes this dish is a little time consuming but so worth it! I’m happy you enjoyed that, Scott!

      Reply

  • Rhiannon Cordeiro
    September 12, 2018

    Lovely recipe. This is my second time making it. I learned to not use as much salt as recommended. Also the sauce takes the longest to make. I would use two pans to make the sauce separate while the chicken and asparagus are cooking. That way, every thing is done around the same time.

    Reply

    • Natashas Kitchen
      September 12, 2018

      I’m so happy you loved this recipe! Thank you for sharing your tip with us! 🙂

      Reply

    • Micah
      March 14, 2019

      I wouldn’t cook the sauce in a separate pan from the chicken. The chicken caramlizarion at the bottom of the pan adds extra flavor to the sauce and you need the wine to deglaze it off the pan. If you cook it separately you won’t get that flavor

      Reply

  • Gail Haraldson
    September 6, 2018

    What size (qt) capacity is your pan? Looks perfect for 4 cutlets. Can’t wait to try this recipe. Has everything my hubby and I like.

    Reply

    • Natashas Kitchen
      September 6, 2018

      Hi Gail we used this pan here. It is a 4 qt capacity pan and we love it!

      Reply

  • Gail
    September 5, 2018

    Love the pan you are using. Do you have a link?

    Reply

    • Natashas Kitchen
      September 5, 2018

      Hi Gail we used this Staub pan here.

      Reply

  • arline kay
    September 1, 2018

    I’m so happy to have found your blog today – have been watching videos & C & P recipes for 2 hours, I think. May I suggest on this particular recipe that you use a diff. term for cutting the chicken breasts in half? You said cut them lengthwise, which would mean from the top of the breast to the bottom with the knife vertical. I THINK you meant (after watching the video) you really meant slicing them “horizontally” with the knife horizontal so they are half as thick as before. If one doesn’t watch your video, they would misunderstand your intent. Just a suggestion – love your website and recipes – you are very personable and natural!

    Reply

    • Natashas Kitchen
      September 1, 2018

      I’m so happy you discovered our blog, Arline! Thank you so much for your feedback.

      Reply

  • Kevin
    August 30, 2018

    This dish is delicious. We ended up making a second batch of sauce because the first batch just wasn’t enough. We may have cooked it down too much, or we just had too much asparagus and chicken. Love your recipes.

    Reply

    • Natashas Kitchen
      August 31, 2018

      I’m so happy you enjoyed that Kevin! You can never go wrong with a little extra madeira sauce, we love it!

      Reply

  • Jessica
    August 27, 2018

    Hello!! I can not wait to try this. Would it taste similar with a mushroom substitute? If so, any recommendations? We’re non mushroom lovers but this dish may change our views on them 😉

    Reply

    • Natashas Kitchen
      August 27, 2018

      Hi Jessica, I haven’t tested it without mushrooms so I’m not sure how much it would affect the flavor. You could try omitting them and maybe using some chopped zucchini instead. I hope you love it even without the mushrooms!

      Reply

  • MERCY
    August 26, 2018

    HI, TASHA …WHAT KIND OF PLASTIC WRAP DID YOU USE TO POUND THE CHICKEN BREASTS…..LOOKS REALLY STRONG PLASTIC…I ASK BECAUSE I USE PLASTIC WRAP TOO WHEN IM GOING TO MAKE SOMETHING WITH CHICKEN BREAST

    Reply

    • Natashas Kitchen
      August 26, 2018

      Hi Mercy. I have one of the bulk rolls from Costco, Kirkland Signature Saran wrap. 🙂

      Reply

  • Gerry Kee-Chaston
    August 25, 2018

    Love your blog – please continue with pictures, they are great!
    I intend to serve this dish to my group of 12 friends – we get together and call ourselves “The Gourmet Group”. Do you have a recommendation for wine to drink with the dish? Thanks so much.

    Reply

    • Natasha
      August 25, 2018

      Hi Gerry, I hope you all love this Chicken Madeira! Sounds like a fun group :). I’m not going to be much help with wine since we don’t drink – we just use wine in our cooking 🙂

      Reply

      • Gerry Kee-Chaston
        August 26, 2018

        No problem – there are many sources I can check. Thanks for your response and your recipes. Will be checking regularly. Cheers, Gerry
        PS – did a trial run before serving it to the group – DELICIOUS!

        Reply

        • Natasha
          August 26, 2018

          I’m so happy you loved it! 🙂 Thank you for the amazing review 🙂

          Reply

  • Lori D Garrett
    August 24, 2018

    This is one of my new favorites! We make it at least once a month! I do make more sauce though since it’s so yummy on my mashed potatoes! Thank you so much for sharing!

    Reply

    • Natashas Kitchen
      August 24, 2018

      You’re so welcome, Lori! I’m so happy you enjoyed that. Thank you for the awesome review!

      Reply

  • Nona
    August 22, 2018

    I made the Chicken Madeira tonight & instead of having to use broth, cream, & Madeira wine I made it simple by just using Campbell’s Slow Kettle Style Portobello Mushroom Madeira Bisque. It was very good…..my family enjoyed it. Wish I would have took a picture😕

    Reply

    • Natashas Kitchen
      August 22, 2018

      Hi Nona! What a brilliant idea! Thank you for sharing that with us!

      Reply

  • Donna
    August 22, 2018

    It looks yummy. Only problems are I don’t have any whipping cream. Can I use whole milk instead?
    And, I don’ have madeira wine but I have Sauvignon Blanc.
    I do have fresh parsley though!

    Reply

    • Natashas Kitchen
      August 22, 2018

      Hi Donna, you could omit it and the recipe would still work although we do like the sauce a little creamier. I haven’t tried any substitutions so I can’t really offer any advice on that. Sorry I can’t be more helpful!

      Reply

  • Mary Tognazzini
    August 22, 2018

    I pin most of your recipes, so good. I wish you had the jump to recipe option, to many pictures.

    Reply

    • Natashas Kitchen
      August 22, 2018

      That’s a great idea Mary! Thank you for your feedback!

      Reply

  • Ana G
    August 20, 2018

    I LOVE this dish!! Thank you so much!

    Reply

    • Natashas Kitchen
      August 20, 2018

      You’re so welcome Ana! Thank you for sharing that with us!

      Reply

  • Brenda Grasso
    August 17, 2018

    Excellent! Natashia you are surely a seasoned cook but prep time is about 45 minutes but well worth it! I used cast iron as you did so time needs to be adjusted cause everything is faster…FANTASTIC! Wish I could have posted pics!

    Reply

    • Natashas Kitchen
      August 17, 2018

      I’m so happy you enjoyed that Brenda! Thank you for the great review!

      Reply

  • Nannette
    August 16, 2018

    Made this recipe for dinner this evening and my family loved it! Thank you.

    Reply

    • Natashas Kitchen
      August 17, 2018

      That’s so great Nannette! I’m so happy you all enjoyed that!

      Reply

      • Julia
        August 17, 2018

        Made for my son’s family a couple months ago. My Granddaughter sent me a text asking me to make that delicious chicken with mushroom wine sauce. ( Forgot the name) so you know it is good when the kids ask for you to make again.

        Also made extra sauce and served with egg noodles

        Reply

        • Natashas Kitchen
          August 17, 2018

          I love that Julia!! That’s so great, thank you for sharing that with me!

          Reply

  • Tandy
    August 13, 2018

    Hi this looks so delicious but do you have a recommendation for something other than a alcohol beverage? Would chicken stock work?

    Reply

    • Natasha
      August 14, 2018

      Hi Tandy, If you are looking to make it wine-free, you could just use more broth but the flavor profile wouldn’t be quite the same. The madeira wine gives it a unique, sweet flavor profile and I haven’t experimented with anything besides wine to provide a specific recommendation.

      Reply

  • Kati
    August 11, 2018

    This is soooooo good! I’m making it again tonight with extra sauce, cause that stuff is amazing! Thank you for this!

    Reply

    • Natashas Kitchen
      August 11, 2018

      You’re so welcome Kati! I’m so happy you enjoyed that!

      Reply

  • Marimar
    August 8, 2018

    Hi Natasha,
    I made it was delightful,thanks for the great recipes.Do you have supremo di pollo cacciatore recipe?

    Reply

    • Natashas Kitchen
      August 8, 2018

      Hi Marimar! I don’t have one exactly like that but a few favorite chicken dishes are Spatchcock Chicken or you can try this braised potatoes with pork but switch the port out for chicken. I will have to try the true Chicken Cacciatore recipe soon!

      Reply

  • Graham Moreland
    August 5, 2018

    I made it but the wine doesn’t cost $6.00 more like $33.00

    Reply

    • Natasha
      August 6, 2018

      Hi Graham, wow that is a pricey bottle of Madeira! Different brands come at different price points. Our local store only had the one cheap bottle at $6.

      Reply

      • Carolyn Sibbick
        March 7, 2019

        My Madeira cost $20 and that was Canadian so definitely different prices :O

        Reply

  • Diane
    August 2, 2018

    This dish was delicious! My husband loved it! It looked just like the picture. I forgot to take a picture, but it’s definitely a keeper!👍🏻

    Reply

    • Natashas Kitchen
      August 2, 2018

      Hi Diane! I’m so happy you enjoyed this dish! Thank you for the great review!

      Reply

  • K
    August 1, 2018

    This turned out wonderful! My husband loved it. Definitely will make this again! Thank you for a great recipe!

    Reply

    • Natashas Kitchen
      August 1, 2018

      I’m so happy you enjoyed that! Thank you for the great review!

      Reply

  • Lisa
    August 1, 2018

    Oh em gee…. this is so amazing!! I didn’t have Madeira wine, but substituted with another Portuguese white – Vinho Verde and it turned out great. So flavourful. This will be a regular, family favourite for sure!

    Reply

    • Natashas Kitchen
      August 1, 2018

      That sounds like a great substitution! Thank you for sharing that with us Lisa!

      Reply

  • Dorianne
    July 31, 2018

    Delicious! Making it again tonight. I didn’t have the Madeira so I looked up substitutes online and Sherry was an option. I had Sherry do I used it instead. I didn’t have beef broth either so I used chicken broth and it came out absolutely fantastic! Thank you for this recipe! We love it! My son likes it over pasta and I love it with mashed potatoes! Yum

    Reply

    • Natashas Kitchen
      July 31, 2018

      That’s so awesome! Thank you for that great review, Dorianne!

      Reply

  • Emily
    July 30, 2018

    Have you ever tried this with shrimp?

    Reply

    • Natashas Kitchen
      July 30, 2018

      Hi Emily, I have not! If you experiment please let me know how you like the recipe!

      Reply

  • Sherry
    July 29, 2018

    your recipe calls for Madeira Wine sweet white wine* Madeira is a red wine not a white one.

    Reply

    • Natashas Kitchen
      July 30, 2018

      Thanks Sherry! the bottle I buy is more of a light amber colored wine – looks like a white wine. Just from some quick reading online, it seems there can be redder varieties depending on the types of grapes used. Maybe someone else has some insight into this? I definitely don’t claim to be a wine connoisseur 🙂

      Reply

  • Rodney
    July 26, 2018

    Thank you for the recipe. My wife and her friends went to Cheesecake Factory a few weeks ago, and all they have talked about is the Chicken Madeira. I thought, I bet I can make this at home. Made it tonight and my wife and kids all loved it. New meal in the rotation!

    Reply

    • Natashas Kitchen
      July 26, 2018

      That’s so awesome! I’m so happy you found this recipe!

      Reply

  • Frank B
    July 26, 2018

    Hi Natasha – great dish! Instead of mashed potatoes, I went with rice, and this was perfect over it. Also, I forgot to pick up asparagus and used green beans that I had in the fridge. It was excellent! Can’t wait to make this for company.

    Reply

    • Natashas Kitchen
      July 26, 2018

      Hi Frank! I’m so happy you enjoyed that!

      Reply

  • Kaitlin
    July 23, 2018

    Delicious but took way more then thirty minutes!

    Reply

    • Natashas Kitchen
      July 23, 2018

      I’m happy you enjoyed it Kaitlin!

      Reply

  • Lara
    July 23, 2018

    Hey Natasha, can we subsitute red wine with white vinegar?
    Thanks a lot in advance!

    Reply

    • Natasha
      July 23, 2018

      Hi Lara, I haven’t tested it but I think it would not work the same way in this recipe.

      Reply

  • Kayla
    July 21, 2018

    What would you recommend for a side dish?

    Reply

    • Natashas Kitchen
      July 22, 2018

      The classic way! The Cheese cake factory serves this with mashed potatoes. We highly recommend trying this recipe here. Enjoy!

      Reply

    • Sue Lawson
      July 23, 2018

      Noodles. Fettuchini type.

      Reply

  • Donna clark
    July 20, 2018

    This recipe has become a once a week dinner in my house. Tonight I am doubling the recipe sauce hope it turns out as fabulous as always!

    Reply

    • Natashas Kitchen
      July 20, 2018

      That’s so awesome, Donna. Sounds like you definitely found a family favorite!

      Reply

  • Andrew Hans
    July 16, 2018

    I friend tried it tonight and said it was great. I’m not a fan of asparagus, however. What else can be substituted in? As well: how do you get the fat content down?

    Reply

    • Natashas Kitchen
      July 17, 2018

      Hi Andrew! You can substitute the asparagus with cooked spinach or carrots or serve the veggie on the side and it will not affect the flavor of the dish. I hope this helps!

      Reply

  • Karen Bauer
    July 13, 2018

    I forgot to leave my 5 stars!

    Reply

    • Natashas Kitchen
      July 14, 2018

      Thank you for the great review, Karen!

      Reply

  • Karen Bauer
    July 13, 2018

    This recipe is EXCELLENT! It tastes as good as the Cheesecake factory. Thank you for the recipe, Natasha. It is one of my favorites!

    Reply

    • Natashas Kitchen
      July 14, 2018

      I’m so happy you found your favorite! It’s very popular and for good reason!

      Reply

  • Brian McMahon
    July 12, 2018

    This looks awesome. I am thinking about substituting red wine for the white wine, to keep the carbs lower. What are your thoughts? Will that mess up the flavor?

    Reply

    • Natashas Kitchen
      July 12, 2018

      Hi Brian. I would highly recommend using a drinkable red wine and not one marked “cooking wine” since those have additives that would affect the flavor. If you experiment I’d love to know how you like it!

      Reply

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