Chicken With Mushrooms

"This is a simple recipe I found in the Coup de Pouce. I'm doing it and it smells so good. I'm sure it's yummy."
photo by CulinaryExplorer photo by CulinaryExplorer
photo by CulinaryExplorer
photo by shellgibb photo by shellgibb
photo by Alskann photo by Alskann
photo by teresas photo by teresas
photo by Dreamgoddess photo by Dreamgoddess
Ready In:




  • In a big skillet, heat oil at medium-high heat. Add chicken thighs and brown on each side. Set aside in a plate.
  • Remove the fat from the skillet. Add mushrooms, onion, garlic, thyme, salt and pepper. Cook and stir for about 8 minutes or until the liquid of mushrooms has evaporate. Sprinkle with flour and cook, while stirring, for about 1 minute. Add milk and bring to boil while scraping the bottom of the skillet to remove the particles.
  • Put the chicken thighs back in the skillet and their juices. Add dijon mustard. Reduce the heat, cover and let simmer for about 10 minutes or until the chicken is not pink inside. When ready to serve, sprinkle with green onions.

Questions & Replies

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  1. shellgibb
    It was very nice I would make it again
    • Review photo by shellgibb
  2. GaylaV
    I have had this saved for a long time and finally made it tonight. We really enjoyed this very yummy chicken dish. It is neither gluey nor gummy but a perfectly smooth and rich sauce even with 1% millk. It could certainly be thinned with a bit more milk if one prefers a runnier sauce. So easy, so good. Thanks for sharing your recipe!
  3. Sitka Sound
    This recipe did not work for me at all, and I followed it precisely as written. My apologies for giving such a negative review, but what else can I do when I threw out the food without serving it? I was really nervous about the two tablespoons of flour, and as it turned out, with good reason. The sauce was so gummy and gluey it was inedible. Again, sorry for the negativity, but this didn't work for me at all. If I were to try it again (doubtful) I would definitely scale back the flour. Two TBS is way to much for one cup of milk!
  4. Alskann
    This was flavorful and easy to make. Followed recipe exact, except I used breasts in place of thighs because that is what I had on hand. Thanks for posting.
  5. teresas
    Excellent all the way around! Easy to prepare and easy to eat. Very tasty. Makes a nice presentation for guest. I thought the flavors all blended well together. Nothing was overpowering. This is going to be a keeper. I'm putting it in my top 20 2008 cookbook. Thanks Boomette 1 for posting.


  1. azald
    Tweaked this dish a bit and it was delicious! Warmed up a little milk in a saucepan and whisked the flour in it ( I only used 1 Tbsp) as opposed to adding directly to mushrooms, thus avoiding the clumping and it becoming gooey. Also added some white wine and chicken broth. Let the thyme sort of “cook” a little all by itself in middle of pan before mixing with the veggies. Your spices will not taste “raw or green” if you do this.
  2. shellgibb
    I used English mustard as it was all I had to hand
  3. CulinaryExplorer
    It may just be personal tastes but we weren't really that in love with this dish. For all the effort and ingredients we were expecting a bit more flavor. I think it needs maybe more spice or instead of milk maybe use some chicken stock and or wine. My husband said it had too much thyme as well, but I thought that amount was ok. All in all an ok dish, just not something we would probably make again. Sorry!


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