Skip to content
Chicken in creamy mushroom sauce recipe

Chicken in creamy mushroom sauce recipe

1386 ratings

This easy chicken recipe with creamy mushroom sauce is a delicious evening meal that can be prepared and cooked in under 45 minutes. Sear both chicken sides in butter and garlic, then pour over the rich and creamy mushroom sauce and serve with basmati and wild rice for a rustic, warming dinner. See method

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 319 calories / serving
  • Freezable

Ingredients

  • 15g (1/2oz) dried wild mushrooms
  • 1 tbsp olive oil
  • 15g butter
  • 4 chicken breasts, skin on
  • 1 large onion, finely sliced
  • 2 garlic cloves, chopped
  • 250g chestnut mushrooms, sliced
  • 200ml (1/3pt) hot chicken stock
  • 1/2x30g pack fresh tarragon leaves, picked and chopped
  • 200g (7oz) half fat creme fraiche
  • 200g (7oz) fine green beans, trimmed, to serve
  • 250g (8oz) steamed basmati and wild rice, to serve
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

    1325kj
    319kcal     16%

  • Fat

    17g 24%

  • Saturates

    8g 39%

  • Sugars

    3g 3%

  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 4.3g Protein 35g Fibre 2.5g

Method

  1. In a small bowl, soak the dried mushrooms in boiling water for 15 minutes. Strain and save the liquid. Chop the mushrooms and set aside.
  2. Meanwhile, heat the olive oil and butter in a large frying pan over a medium-high heat. Season the chicken on both sides and then fry for 5 minutes, skin side down. Turn the breasts over and fry for another 3-4 minutes. Remove from the pan and set aside.
  3. Add the onion and fry for 3-4 minutes. Then mix in the chestnut mushrooms and fry for a further 3 minutes. Add the garlic and reserved chopped mushrooms and fry for 1 minute.
  4. Pour in 100ml of the mushroom soaking liquid and the hot stock and two thirds of the chopped tarragon. Return the browned chicken pieces to the pan. Bring to the boil then turn down the heat and simmer for 10 minutes or until the chicken is cooked. Cut into the thickest part of the breast to check that the chicken is cooked through with no pink showing.
  5. Stir in the crème fraîche and warm through but don’t boil. Scatter over the rest of the tarragon, and serve with green beans and steamed basmati and wild rice.

Tip: Keep leftover rice and use it up the next day in some Rice Croquettes.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.