Chicken with creamy mushroom sauce

    1 hour 9 min

    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

    Serves: 8 

    • 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

    Prep:25min  ›  Cook:44min  ›  Ready in:1hr9min 

    1. Preheat oven to 180 C / Gas 4.
    2. 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.
    3. 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.
    4. Pour sauce over chicken in the baking dish; stir gently to combine. Cover with foil.
    5. Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.

    Cook's Note:

    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.

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