Cheesecake Factory Chicken Marsala Copycat

• • 

  • Ingredients 

  • 1 tablespoon of olive oil
  • 4 boneless, skinless chicken breast fillets
  • 8 asparagus spears
  • 4 mozzarella cheese slices
  • Marsala Sauce:
  • 2 tablespoons of olive oil
  • 2 cups sliced fresh mushrooms
  • 3 cups Marsala wine
  • 2 cups beef stock
  • 1 tablespoon butter
  • ¼ teaspoon ground black pepper

• Instructions

  1. 1. Pound the chicken with a mallet until it is about ¼ of an inch thick. Sprinkle each fillet with salt and pepper.
  2. 2. Heat up 1 tablespoon of olive oil in a large skillet over medium to medium high heat. Saute each of the chicken fillets for about 5 minutes per side. You only want to brown each side just a little bit.
  3. 3. Remove the chicken fillets from the pan and wrap them together in foil in order to keep them warm while making the sauce. Leave the pan just as it is on the heat.
  4. 4. Add two tablespoons of oil to the skillet. Also add in the sliced mushrooms and saute for 2 minutes.
  5. 5. Add the marsala wine, butter, pepper, and beef stock to the mixture. Bring the sauce to a boil then reduce the heat and simmer for 20 minutes or until the sauce reduces to ¼ it's original volume.
  6. 6. When the sauce is finished, it will have thickened and turned to a dark brown.
  7. 7. Bring a saucepan filled about halfway with water to a boil. Add salt to the water and toss in the asparagus and boil for 5 minutes. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender but still crispy when done.
  8. 8. Set your oven to broil and give it time to reach temperature. Place the chicken fillets on a baking pan. Cross two asparagus spears over each fillet and cover each fillet with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until the cheese begins to develop light brown spots.
  9. 9. Place two chicken breasts on each plate and spoon desired amount of marsala sauce over the chicken. Enjoy!