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Chicken with Mushrooms


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  • 6 whole chicken breasts
  • flour
  • salt, pepper
  • 125 g (4oz) butter
  • 250 g (8oz) small mushrooms
  • 2 cloves garlic
  • 1 cup water
  • 1 1/2 cups dry white wine
  • 1 teaspoon french mustard
  • 3 chicken stock cubes
  • 3/4 cup sour cream
  • 4 egg yolks
  • 1 teaspoon cornflour
  • 6 shallots



Step 1

Remove skin from chicken meat.
With sharp knife, carefully remove
meat from bones, keeping meat in one
piece. You will then have 12 pieces of
chicken. Pound chicken breasts out
lightly. Coat lightly with flour seasoned
with salt and pepper. Heat butter in
frying pan, add a few pieces of
chicken, cook gently until light golden
brown; remove from pan, repeat with
remaining chicken; remove from pan.
Add sliced mushrooms and crushed
garlic to pan, cook for 3 minutes. Add
water, wine, mustard and crumbled
stock cubes, stir until combined.
Return chicken to pan, bring to
simmering point. Cover pan, simmer
gently for 20 minutes. Remove chicken
from pan, keep warm. Remove pan
from heat, gradually add combined
sour cream, egg yolks and cornflour,
stir until combined. Season with salt
and pepper. Return pan to heat, stir
until sauce just comes to simmering
point. Simmer very slowly for 2
minutes. Return chicken to pan,
simmer further 2 minutes. Add
chopped shallots just before serving.


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