Comments on: Cheese Cake Factory Madeira Chicken – don’t miss out on this special dish, red wine makes this dish extra special.

By: Stephanie

Stephanie — Wed, 24 Feb 2010 12:58:40 +0000

I should tell you my story about making chicken marsala. I didn’t realize there were multiple kinds of marsala, so one evening, I had a very special date. I picked up the sweet marsala. Bad move, really bad move. I had a huge plateful of overly sweet chicken marsala. Honestly it was gross. It was the first night I had cooked him dinner, and the poor guy made some of the oddest faces. Put that on top of that I run a recipe website, ouch. That’s all I am saying.

By: Stacy

Stacy — Wed, 24 Feb 2010 12:52:44 +0000

Since this is one of my favorite things to order at The Cheesecake Factory, I just had to try it out! Somehow I got the chicken under-seasoned, and the sauce too salty. I didn’t add salt to the sauce, so perhaps it was the Madeira I used. Next time I’ll have to try a different kind.

By: Stephanie

Stephanie — Thu, 31 Dec 2009 12:38:11 +0000

You could always add a little bit of butter to the sauce while it is reducing to help the sauce thicken. Sometimes wine sauces can be a little tricky.