Cheesecake Factory Chicken Madeira [0000502]

Ingredients:

4 boneless, skinless chicken breasts
Salt and black pepper to taste
1 cup gluten-free all-purpose flour
2 tablespoons olive oil
8 ounces sliced mushrooms
1 cup Madeira wine
1 cup gluten-free beef broth
2 tablespoons butter
2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

Season the chicken breasts with salt and black pepper on both sides.

Dredge the chicken breasts in gluten-free all-purpose flour, shaking off any excess.

Heat the olive oil in a large skillet over medium-high heat.

Add the chicken breasts to the skillet and cook for about 5-6 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.

Pour in the Madeira wine and beef broth, and bring the mixture to a simmer. Allow it to cook for about 10 minutes, reducing the liquid by half.

Stir in the butter until it's fully melted and the sauce thickens slightly.

Return the cooked chicken to the skillet, allowing it to simmer in the sauce for an additional 5-7 minutes to heat through and absorb the flavors.

Garnish your gluten-free Cheesecake Factory Chicken Madeira with chopped fresh parsley.

Serve your Chicken Madeira hot, and enjoy the rich and savory flavors of this classic Cheesecake Factory dish in a gluten-free version!