Chicken and Mushrooms in a Cream Sauce

READY IN: 1hr 15mins
YIELD: 4-6




  • Cut the chicken into portions and coat with the lemon juice, rubbing in well.
  • Melt the butter in a heavy bottomed saucepan and brown the chicken.
  • Add the sherry and garlic.
  • Cover with a lid and cook on low heat for about an hour.
  • Just before serving add the mushrooms and cook for another 5 minutes.
  • Remove to a serving dish and keep warm.
  • retain the cooking liquid.
  • Bechamel Sauce:
  • Add carrot and slice of onion,thyme,parsley and bayleaf to milk.
  • Bring to the boil in a small saucepan and remove from cooktop.
  • replace the lid and allow to steep for at least half an hour.
  • strain through a sieve and discard vegetables and herbs.
  • melt the butter, add the flour and mix, then add the milk to make the bechamel sauce.
  • season to taste with salt & pepper.
  • Add the bechamel sauce to the chicken cooking liquid and simmer for 2 minutes.
  • add the cream and pour this delicious sauce over the chicken and serve.