Ingredients for Chicken in Creamy Mushroom Sauce
- 400 g Chicken Thigh OR Breast Fillets
- Salt & Black Pepper
- 2 tablespoon Plain Flour
- 10 g Butter *OR 1 tablespoon Oil
- Creamy Mushroom Sauce
- Extra Butter *OR Oil
- 6-8 Mushrooms *about 150g, thickly sliced
- 1/2 Onion *thinly sliced
- 1 clove Garlic *finely chopped
- 2-3 tablespoons Sake (Rice Wine) OR White Wine *I use Sake (Rice Wine) because I always have it
- 1/4 cup Chicken Stock
- 1/4 cup Cream OR Sour Cream *You can add more
- Salt & Pepper
- Thyme, Parsley, Dill, Chives, etc. *Note: I used Thyme. I added some sprigs when I simmered the sauce and sprinkled with some leaves before serve
Cooking Instructions for making Chicken in Creamy Mushroom Sauce
Clean Mushrooms and slice thickly. Thinly slice Onion and finely chop up Garlic.
Prepare Chicken. If you use Breast Fillets, cut in half horizontally. Season with Salt & Pepper, sprinkle with Plain Flour, and coat each Chicken piece very well.
Melt Butter (OR heat Oil) in a large frying pan, non-stick preferred, over medium heat, and cook Chicken until both sides are nicely browned and just cooked through. Transfer to a plate.
To make Creamy Mushroom Sauce, add some extra Butter (OR Oil) to the same frying pan and cook Onion, Mushrooms and Garlic.
When cooked, add Sake (Rice Wine) OR White Wine, and stir for 1 minute. Then add Chicken Stock, season with Salt and Pepper, and cook for a few minutes.
Lower the heat, add Cream (OR Sour Cream), stir to combine, return the Chicken to the sauce, simmer for a few minutes.
Sprinkle with the Herb of your choice, and serve with Rice OR Mashed Potato, and steamed Veggies. *Note: I used Thyme that is my favourite for this sauce. I added some sprigs when I simmered the sauce and sprinkled with some leaves before serve.
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