Ratings and Reviews of Cheesecake Factory Chicken Madeira

Awesome recipe, I used butter in place of olive oil, and kept the sauce boiling instead of simmering at the end. The taste is great, and I'd say pretty spot on!

Everyone loved it! I did add some wondra (fine flour for gravies) to thicken the gravy.

I've never had this dish at the restaurant, but when looking through Todd's cookbook for something to make for dinner, decided to try it since it's claimed to be the most popular dish. I usually don't like cooking with booze, but I went for it, and was very pleased! I wouldn't say the sauce "thickened", but I did bubble/simmer it slowly until it reduced to the recommended quarter of original volume, and the mushrooms and sauce were soooo good!

I subbed sweet Marsala wine b/c I could not find Madeira and it was just as good as I have had at the restaurant. I did add about 2t sugar to sweeten and 1t cornstarch with water to thicken the sauce. I would let the chicken sit in the sauce for a few minutes before broiling in the oven. The sauce was even better the next day. I could drink this sauce and can't wait to make this again.

I followed the recipe exactly, but the sauce never thickened and I could taste the alcohol in it. It didn't really taste like the one from the cheesecake factory. My husband, however, loved it.

The absolute best recipe. My family loves it and it is GREAT for company. I make extra sauce because it's so good, you could drink it!!

This is the best recipe from this site! My family LOVES it!! And it is so easy. Definitely a keeper!