Free Online Recipes

Sign Up login

Chicken in Mushroom Cream Sauce Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



      Chicken in Mushroom Cream Sauce

Category   Entrees - Maindishes
Sub Category   None
  Chateau Bel Air 2006 Bourgueil

1 chicken cut into 12 pieces
Salt and pepper
Butter and oil
8 oz fresh mushrooms, sliced
2 shallots, minced
2 garlic cloves, minced
2 tbs unsalted butter
1/4 cup white wine
1/2 cup veal stock or rich chicken stock
1/2 cup cream

This can be made with morels,shiitake,porcini,crimini,oyster mushrooms or even button mushrooms. Cut the chicken into 12 pieces—two wings, two legs, the breast into four pieces and the thighs cut in two pieces each. Or better, use thighs only, halved. Salt and pepper and dredge lightly in flour!
Heat small amount of oil in skillet and add a nut of butter and heat until the butter sizzles. Add chicken and sauté until light brown. Remember that if you are using a whole chicken, the breast will cook more quickly. Remove from pan and put covered in 350 degree oven and keep warm.
Pour off excess oil from pan and add mushrooms, shallots and garlic. Depending on the type of mushrooms you have chosen, you may need to add a bit more butter. Sauté the mushrooms until they release their moisture and begin to brown.
Deglaze the pan with the white wine (and/or flame with cognac). Add stock and chicken. Reduce the sauce slightly, then add cream and reduce further. Check chicken for doneness and check sauce for seasoning Chateau Bel Air 2006 Bourgueil

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Chicken in Mushroom Cream Sauce recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.