Thursday, February 19, 2009

Thursday Edibles – Chicken with Mushroom Madeira Sauce, Sautéed Asparagus and Green Onion and Parmesan Mashed Potatoes

I once had chicken with mushroom Madeira sauce at Cheesecake Factory, thought it was pretty tasty and decided to give it a try. When I finally got around to locating a recipe and making it, it turned out just amazing – except that it didn’t taste anything like the one at the restaurant! Nonetheless, I am thankful to Cheesecake Factory, as this is one of the most delicious dishes I’ve ever made.

Instead of just the sauce recipe, I thought I would share with you an entire meal, so you don’t have to figure out what sides to make. The first time I cooked it was the day before Husband left for his first deployment. It was SO good that he requested the same meal the day he got back! I have made it a few more times since then for special occasions, the most recent being this weekend for Valentines Day! It turns out consistently outstanding every time. As you will notice from the picture, I decided to skip the asparagus this time. This recipe does have a lot of steps, but trust me – it’s well worth it. It has become my family’s favorite!

The meal makes 4 servings.

Mushroom Madeira Wine Sauce

5 tablespoons butter
1-1.5 lb mixed fresh wild mushrooms (shitake, porcini, oyster) (if you cannot find all of these, use any combination of the ones you can find; if no wild mushrooms are available, use baby bella)
2 shallots
2 fresh garlic cloves
1 sprig fresh thyme
2 bay leaf
2 teaspoons tomato paste
250 ml Madeira wine (This can be a little hard to find. The first bottle I got was at Whole Foods. There was a $5 version and a $15 version. I recommend going with the more expensive one; it will make the sauce taste better, and you can use it multiple times. Madeira wine is a dessert wine that is fully oxidized, which means you can keep it in the fridge as long as you want - it won’t turn into vinegar once you open it!)
300 ml light vegetable broth
300 ml heavy cream
1 teaspoon coarsely grated mixed pepper
1.5 teaspoons cornflour (cornstarch)
8 tablespoons water

Melt the butter in a pan and add the mushrooms. Sauté the mushrooms for 5 minutes.Chop the shallot coarsely. Cook the shallot, garlic, thyme, bay and pepper in the broth unlidded for 10 minutes. Strain and discard the vegetables. Return broth to pan and add the wine, tomato paste and mushrooms. Continue to cook for 5 minutes before adding the cream. Continue to gently simmer until a little thickened. Adjust to taste, adding a little salt or more pepper.Stir the water into the cornflour to make a paste. Whisk into the sauce and cook gently until thickened.

Chicken (Grilled or Baked)

4 chicken breasts (or as many as desired for 4 servings)
olive oil
salt and pepper

Season the chicken with olive oil and salt and pepper. Bake or grill until ready.

Sautéed Garlic Asparagus

1.5 tablespoons butter
1.5 tablespoons olive oil
1 bunch fresh asparagus
3 cloves fresh garlic, chopped or crushed
salt and pepper

Melt the butter and olive oil in a large skillet over medium-high heat.

Add the garlic and asparagus spears; add salt and pepper to taste. Cover and cook for 10 minutes or until asparagus is tender, stirring occasionally.

Mashed Potatoes with Green Onions and Parmesan Cheese

4 large Russet potatoes, peeled and cut into chunks
1 large garlic clove
0.5 cups half and half (or heavy cream)
6 tablespoons butter
2 green onion stalks, finely chopped
1.5 cups freshly grated Parmesan cheese
salt and pepper to taste

Boil potatoes and garlic clove until potatoes are tender. Drain well and mash in a large bowl. Blend in half and half (or heavy cream) and 3 tablespoons butter.

Sautee the green onions in the remaining 3 tablespoons of butter until the onions are wilted. Add sautéed onions and Parmesan to the potatoes and blend gently. Season with salt and pepper.

Preheat oven to 350F, transfer mixture to a baking tray and bake for 15 minutes.


  1. I think I have died and gone to Comfort Food Heaven.

  2. This looks so yummy, I can't wait to try it! I think my kids will even eat this! Thanks for sharing this special recipe :0)

  3. I made this and it was wonderful! My husband and kids loved it too, I will definitely be making it again. Thanks Janna for sharing your recipe!