Creamy Mushroom Chicken

Creamy Mushroom Chicken

Creamy mushroom chicken is a much-loved combination that appears in countless cuisines, from rustic European skillet dishes to elegant restaurant-style meals. The pairing of tender chicken, earthy mushrooms and a velvety sauce is wonderfully versatile, lending itself to everything from simple garlic-and-herb preparations to rich cream-based sauces enriched with elements such as white wine, mustard, Parmesan or aromatic stock. Some versions feature pan-seared chicken breasts nestled among golden mushrooms, while others use chicken thighs for a deeper, more succulent flavour. The sauce can be made with dairy cream, crème fraîche or coconut cream, each bringing its own character to the dish. I will be sharing various versions here soon.

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Creamy Mushroom Chicken

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Creamy Mushroom Chicken – Recipe at a glance:

• Butterfly chicken breast and add optional marinade.
• Prepare flour coating. Dredge the chicken and sear the chicken till golden on both sides.
• Cook the Mushrooms, set aside with golden chicken.
• Prepare the sauce in layers and return the chicken and mushrooms. Simmer till chicken is cooked.

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Ingredients:

• Chicken and Flour Coating
• 300 g boneless, skinless chicken breast
• 2 tablespoons cooking oil (olive oil or sunflower oil)
• ½ cup (60 g) plain flour (all-purpose flour)
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons Italian herb seasoning
• Optional marinade
• 1 teaspoon light soy sauce
• ¼ teaspoon freshly ground black pepper
• For the Mushroom Cream Sauce
• 200 g cremini (Swiss brown) mushrooms, cleaned and sliced
• 3 large garlic cloves, finely chopped
• 1½ tablespoons butter, divided
• ¼ teaspoon Dijon mustard
• ½ cup (120 ml) concentrated chicken stock, plus a little water if needed
• ¼ teaspoon lemon or lime juice
• 200 ml Kara coconut cream, preferably at room temperature
• 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
• ¼ teaspoon chilli flakes, or to taste

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