This deliciously creamy chicken dish is sure to please any mushroom lover! It has 3 types of mushrooms; oyster, shiitake and cremini but you can use whatever varieties you like.
6 people made this
3 tablespoons vegetable oil
675g boneless chicken breasts, sliced into strips
225g cremini or chestnut mushrooms, sliced
150g oyster or eryngii mushrooms, stemmed and sliced
120g shiitake mushrooms, stemmed and sliced
1 clove garlic, finely chopped
2 tablespoons plain flour
120ml white wine
475ml chicken stock
1/2 teaspoon dried sage
salt and freshly ground pepper to taste
4 tablespoons double cream
1 tablespoon freshly chopped parsley
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Method Prep:25min › Cook:44min › Ready in:1hr9min
Preheat oven to 180 C / Gas 4.
Heat oil in a very large pan over medium heat. Add chicken; cook and stir until browned, 1 to 2 minutes per side. Transfer to a baking dish.
Place sliced mushrooms and garlic in the same pan; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in cream.
Pour sauce over chicken in the baking dish; stir gently to combine. Cover with foil.
Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.
If taking to a party, cool to room temperature, cover with aluminum foil, and store in the refrigerator. Bake in the oven when needed, adding to 10 minutes to the baking time.