Don’t bother with the other 492 pages of the enormous menu at The Cheesecake Factory. Just skip to the chase and order one of the best-selling menu items: chicken Madeira. You can thank us later!

This recipe, inspired by the Cheesecake Factory’s Chicken Madeira, has everything you need — chicken, asparagus, cheese and mushrooms, not to mention a tasty sauce that tops it all. This recipe should ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 4 servings. For mushroom mixture: 1 tablespoon canola oil> 1/2 pound sliced mushrooms (about >3 cups)> To prepare mushroom ...

1) Flatten the chicken breast to about 1/2 inch thick. Depending on the size of the chicken breasts, you may want to cut them in half for service. 2) Once the chicken breasts are flattened, sprinkle ...

In this recipe video, rich-tasting caramelized onions combined with Madeira wine make a spectacular sauce for chicken livers. Serve the delicious pan sauce with rice or over toast to soak up all the ...

Heat the oven to 300 F.In a large Dutch oven over medium-high, heat the oil. Add the peppercorns and cook, stirring, for 1 minute. Add the chicken, skin-side down, and cook until nicely browned, 3 to ...

Preheat the oven to 180C/160C fan/gas 4. Have ready a large lidded casserole, at least 2.5 litres l 4¼ pt capacity. Heat a medium-sized frying pan over a high heat. Lightly coat the chicken with oil ...

Chef Staib prepares Chicken Madeira along with Spätzle and Chestnut Fritters. Philadelphia’s docks were very busy in the 18th century, receiving ships from as far away as Portugal, laden with precious ...

Cover chicken breast with plastic wrap; pound to 1/4 inch thick, sprinkle each filet with salt and pepper. heat 1 tablespoon olive oil in frying pan over medium high heat. Saute fillets 4-6 minutes ...