Creamy Chicken and Mushrooms Easy Family Recipe

A pan-fried chicken breast in cream, perfect with button mushrooms. I’ll give you my tips to make your recipe even more delicious.

Do you like chicken? In Sunday roast chicken mode or rather sliced ​​pan-fried with a little homemade sauce?
There are a thousand and one ways to prepare this poultry: Whole roasted in the oven of course with for example the classic potatoes and garlic in their jackets (I love adding sweet potato) or with a butter flavored with herbs, or simply chicken breasts quickly prepared in the pan, whether it is chicken in tomato sauce like Basque chicken, Japanese style with a soy, lemon or cream sauce.

Today I offer you a very delicious cream dish with mushrooms and deliver to you my little secrets for an ultra creamy and tasty sauce.

Focus on button mushrooms

As its name suggests, the history of Paris mushrooms is closely linked to that of Paris.
They were first grown in the quarries of the Parisian suburbs and underground like the catacombs, where the darkness, temperature and humidity were perfect. There are only a few producers left in the Paris region.

Today they are mainly grown in the Loire Valley. Be careful when buying button mushrooms; most of them now come from Poland !

Recipe Information

Chicken

Use chicken breasts. You can leave them whole or cut them in half, into strips, into cubes…
The larger the pieces, the longer the dish will have to cook. It all depends on the final appearance of the dish you want to obtain or the time you have available. Here, I cut chicken breasts lengthwise into large strips, so 4 pieces each. I also remove the skin.

You can replace the chicken with turkey or choose chicken thighs. In this case, you will need to add more broth and cook longer covered. Also, in this case I recommend only adding the cream at the end.

Mushrooms

All varieties of mushrooms are suitable : button mushrooms, chanterelles, porcini mushrooms, etc., but the easiest to find (and the cheapest) remains the button mushrooms, white or brown.
Brown mushrooms are generally firmer than white mushrooms.

There is no need to peel them. Cut the base of the stem and brush the mushrooms to remove any traces of soil or sand.
If necessary, rinse them briefly under tap water without soaking them and dry with absorbent paper or a clean cloth.
Cut them into slices or into 2 or 4 depending on their size.

The cream

It is better touse thick crème fraîche, ideally 30% fat rather than liquid cream.

Flour

Adding a tablespoon of flour is optionalbut this helps thicken the sauce a little and give it a nice creamy texture.

Old-fashioned grain mustard

My tip for give a little pep to the sauce is to add a tablespoon of whole-grain mustard.
Dijon mustard is also fine, but since it’s a bit strong, I would only add a teaspoon.

Another tip for enhancing flavors : add a handful of dried porcini mushrooms !

Broth

Personally, I don’t add broth in this recipe, I prefer cream.
But If you want a lighter dish, you can reduce the amount of cream a little and add 125 ml of chicken or vegetable stock.

With or without wine?

In many chicken recipes, it is suggested to deglaze the pan with wine (most often white wine), just after sautéing the aromatic garnish (onion, garlic, sometimes also carrot, celery, etc.) and the meat.

Of course, It adds lovely flavors to your dish, but I promise it’s absolutely optional.
First of all, you need to choose a good quality wine, because cheap and poor quality wine may spoil your dish. Then, if you don’t want to open a bottle of wine just for cooking or if you don’t want to use good wine in your cooking, that couldn’t be more understandable.

To be honest, I never use wine when I cook a meat dish, unless I am cooking coq au vin or beef bourguignon where red wine or white wine is one of the essential components of the recipe.
I replace the wine with water or broth (poultry or vegetable). And it’s perfect, believe me.

This is why in the list of ingredients for this recipe you will not find wine. But if you’re used to it, don’t hesitate to deglaze with white wine.

For mushroom loversI offer you a very creamy soup, a rustic autumnal tart, a gratin pimped with porcini mushrooms, an ultra festive puree…