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Chicken in Creamy Mushroom Sauce

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Chicken in Creamy Mushroom Sauce 2

One skillet cooking makes it so easy to clean up!! I only have one pan to wash, and that also means that I do not have to be cooking multiple dishes at once to get dinner ready in time for the husband to come home too. The husband comes home famish and ready to eat a whole cow every single work day. He usually skips lunch because he doesn’t have enough time, or he has his lunch too early in the day because that’s his only break time. So I always made sure that food is ready, plated, and served the moment he steps into the house. 

Chicken in Creamy Mushroom Sauce insta 1

I made this meal about a week or 2 ago. I was trying to cut down on carbs after my Thailand trip which I probably overloaded on carbo! So I made this protein rich meal to compensate for the lost in carbs to keep our belly satiate. The husband took a bite, opened his eyes wide, and said,”Wow, this is gooooooood!”. It hit the spot for him. Perhaps it’s the wine! lol! If you are worried about the alcohol, don’t be. The alcohol cooks off and evaporates in the cooking process leaving the essence of the wine that gives the sauce it’s depth. This is coming from someone who DOES NOT drink any alcohol at all. I get hives if I drink, and this meal did not give me any hives. 

However, if you just want to be extra safe especially if you are cooking for pregnant, breast-feeding ladies, or kids. Then substitute the alcohol with chicken stock. Also, I used the pan to saute my beans with onion, garlic, salt, and pepper. Gave it a little wipe down before making my chicken. So this is truly a one skillet meal. 🙂

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Chicken in Creamy Mushroom Sauce
Serves 4
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Ingredients
  1. 8 boneless skinless chicken thighs
  2. 1/2 cup flour seasoned with salt and pepper
  3. 2 tbsp butter
  4. 2 tbso olive oil
  5. 400g button mushroom, sliced
  6. 3 cloves garlic, minced
  7. 1/2 yellow onion, diced
  8. 1&1/2 cup white wine or chicken broth
  9. 2 tsp dried thyme or 1 heaping tbsp chopped fresh thyme
  10. 1/2 cup parmesan cheese
  11. 2 tbsp dijon mustard
  12. 1/2 cup heavy cream
Instructions
  1. Drege chicken in flour, and set aside.
  2. Melt butter and olive oil in a large skillet over medium high heat.
  3. Cook chicken on both sides until golden brown, remove from pan, and set aside. (4-5 minutes each side)
  4. Reduce heat to medium, and add onion, saute for a minute, then add mushroom & garlic.
  5. Saute for a few minutes until mushroom are limp.
  6. Add wine/broth, scraping up the bottom of the pan, and add thyme.
  7. Bring to boil, and add chicken back into the pan.
  8. Lower heat to low, and allow to simmer for 15-20 minutes.
  9. Add cream, mustard, and parmesan cheese.
  10. Stir to combine, and allow sauce to thicken.
  11. Remove from heat and serve.
Adapted from Laughing Spatula
Adapted from Laughing Spatula
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
Chicken in Creamy Mushroom Sauce

 

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6 Comments

  • Reply
    Gina
    28 May, 2016 at 10:35 pm

    This looks yummy Sharon! Can I use normal cooking cream or does it have to be heavy cream?

    • Reply
      Sharon Lam
      29 May, 2016 at 1:36 pm

      Hi Gina, cooking cream will work for this recipe. 🙂

      • Reply
        Gina
        30 May, 2016 at 9:28 pm

        Thanks Sharon! Will give it a try 🙂

  • Reply
    Sindy
    6 June, 2016 at 10:38 am

    Hi Sharon,
    This looks delicious, even better knowing only 1 pan used 🙂 Btw, can I replace the cream with full cream milk instead ? Will the sauce be less thick n creamy , how can I compensate to make the consistency like adding cream ?

    Thanks

  • Reply
    Sindy
    6 June, 2016 at 10:53 am

    What’s it’s a good substitute for cooking with cream for those creamy dishes ? Will using milk instead suffice, or adding flour like a roux , or I can replace with yoghurt ( will it alter the taste of the dish n be sour ) ? Hope to get it advice, as I m thinking of a lower fat n healthy option, instead of cooking cream.

    Thks.

    • Reply
      Sharon Lam
      6 June, 2016 at 11:23 am

      Using yoghurt can be an option, but can’t simmer for too long or too high heat coz it may curdle. And it will definitely alter taste, you have to off set the tang from the yoghurt. Using milk is another option, and adding some flour or cornflour to thicken the sauce. Evaporated milk will be another option.

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