Chicken with creamy sauce and mushrooms

    50 min

    An excellent chicken dish that's quick and easy to make! Boneless chicken breasts may also be used. My sister made this and when I tasted the cream sauce - I couldn't wait to make it again!

    2 people made this

    Serves: 4 

    • 2 tablespoons unsalted butter
    • 225g button mushrooms, chopped
    • 475ml chicken stock
    • 4 bone-in chicken breasts, skinless
    • 280g artichoke hearts, drained and sliced
    • 120g unsalted butter
    • 60g plain flour
    • 350ml single cream
    • 80g grated Parmesan cheese
    • 1 teaspoon dried rosemary
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 160 C / Gas 3. Melt 2 tablespoons of butter in a large pan over medium heat. Cook mushrooms in butter until tender. Remove from the pan and set aside.
    2. Place the chicken into the pan and pour the stock over it. Cover and simmer over medium heat for 20 minutes, or until the chicken is cooked through. Reserve about 120ml of stock from the pan, and discard or save remaining stock for other uses. Transfer the chicken to a baking dish and top with artichokes.
    3. Melt 115g of butter in a pan over medium heat; whisk in flour until smooth. Gradually stir in the 120ml of reserved stock and the cream. Cook, stirring constantly, until thickened, about 5 minutes. Turn off the heat; stir in the Parmesan cheese, rosemary, salt and pepper. Pour sauce over the chicken in the baking dish. Place sauteed mushrooms on the top.
    4. Bake uncovered for 30 minutes in the preheated oven. Let stand for a few minutes before serving to let the sauce thicken.

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    Reviews & ratings
    Average global rating:

    Reviews in English (139)


    This was delicious; it's an excellent dish to serve at a dinner party. It's elegant, but not really that hard to make. I will say that the amount of flour called for is WAY too much....I made it as the recipe directed, and it was not a sauce--it was paste. So I tossed out half of it, and then added more half & half and some milk when I ran out of that. I think 3-4 Tbsp. would have been pleny, and you could decrease the butter. Also needs plenty of salt and pepper. Other than that, spectacular!  -  16 Feb 2003  (Review from Allrecipes US | Canada)


    Yummy--will make again. I did add a bit of fresh lemon tasted like a local resaurant's chicken!!  -  03 Feb 2003  (Review from Allrecipes US | Canada)


    This recipe is very tasty. I lightened it up quite a bit by using fat free half and half and reduced fat butter. I also had to use the full amount of the flour, even though I tried to get by with less, based on what some other reviewers posted. Maybe it was because of the reduced fat ingredients I used needing a bit more bulk. Since I had some mixed color bell pepper strips to use up, I sauteed those along with the mushrooms, and threw in some frozen onion bits for good measure, too. I omitted the artichokes, although I will probably use them next time. We're not crazy about rosemary, so that got left out, too. I have to disagree with the poster who said this recipe was easy. Or, maybe my definition of easy is different. But a recipe that requires the vegetables to be cooked first, then the chicken, then a sauce made separately, then the whole thing baked isn't my idea of "instant". However, I didn't mind too much, because the dish tasted good and it was my day off, so I had the time to devote to this recipe. However, this isn't a dish I'd be able to whip up on most days after work. I served it over egg noodles with steamed asparagus on the side. A really delicious meal. I will make this one again.  -  18 Mar 2003  (Review from Allrecipes US | Canada)