Creamy Mushroom Chicken
![photo by The Flying Chef](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/27/67/46/picEs45Wv.jpg)
photo by The Flying Chef
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pasta.png)
![photo by The Flying Chef](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/27/67/46/picrgqp3C.jpg)
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
2-3
ingredients
- 2 large chicken breasts, cut into bite size pieces
- 3 med.size flat mushrooms, cut into 1cm pieces
- 1 small red onion, diced small
- 2 garlic cloves, diced small
- 2 sprigs spring onions, diced
- 1⁄2 teaspoon cayenne pepper (optional)
- 1 teaspoon mustard
- 1 tablespoon cornflour
- 1⁄4 cup white wine (medium preferred)
- 1 1⁄2 cups full cream
- 1⁄2 tablespoon butter, and
- oil (for frying)
- 1 tablespoon butter
directions
- cook off chicken, garlic, onion and spring- onion in butter and oil until chicken not quite cooked through.
- spoon mixture into seperate bowl, keeping liquid in pan.
- add second measure of butter to juice and melt together. to this add mustard, cayenne and cornflour, cook for 1 minute.
- Stirring all the time, slowly add wine then cream. stir until thickened.
- Add chicken mixture and mushrooms to sauce and simmer lightly, stirring occasionally, for approx 20mins.
- serve with new potatoes and stirfry veges.
Questions & Replies
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Reviews
-
This was a very easy recipe to do that had a nice taste. I love all the ingredients used and the addition of the cayenne was a nice touch, I loved the hint of spiciness that came through. I also loved the red onion as opposed to a brow. I cooked the chicken breasts whole and sliced before serving I served it over celeriac mash which it went great with. The thing that stopped this being a five star recipe was I thought the sauce was a little bland, don't get me wrong a very nice sauce, it just needed that little something else. I added a half teaspoon chicken stock granules and 1 teaspoon of dried thyme, a couple other small things and I found this just finished off. A great post and I will be making again.
RECIPE SUBMITTED BY
married with 3 grownup step-kids and 2 of our own, and 5 moko's (grand-kids). lots of cooking through this house.
favourite cook book would be the original (which i'm lucky enough to have a copy of) new zealand edmonds sure to rise cookery book.