Chicken in mushroom sauce is classic French bourgeois cuisine of the 19th century, when Parisian mushrooms were grown in the catacombs of the capital. It is a brasserie dish that combines white sauce techniques with cultivated mushrooms. It represents the accessible elegance of Parisian mezzanine cuisine.
Mediterranean
Chicken in Mushroom Sauce
Chicken in Mushroom Sauce from France: traditional step-by-step recipe, with chef tips and clear times.
- France
- MAIN COURSES
- Light
- High protein
- medium
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 400 kcal
- Protein 38 g
- Fiber 1.5 g
- Carbohydrates 8 g
- Fat 24 g
- Sodium 560 mg
Story behind the dish
Preparation
Chicken in Mushroom Sauce is a preparation from France with medium difficulty. Reserve about 50 minutes in total (15 for mise en place and preparation, 35 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 chicken breasts of 180 g.
- Have ready: 300 g of sliced Paris mushrooms.
- Have ready: 150 ml of cooking cream.
- Have ready: 100 ml of chicken broth.
- Have ready: 3 tablespoons of butter.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Season the breasts with salt and pepper and brown them in 2 tablespoons of butter.
Season the breasts with salt and pepper and brown them in 2 tablespoons of butter, set aside.
-
Add mushrooms to the pan and cook over high heat until…
Add mushrooms to the pan and cook over high heat until they release water and brown.
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Add shallot
Add shallot, cook for 2 minutes, sprinkle with flour and stir.
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Deglaze with white wine
Deglaze with white wine, add broth and cream, cook for 5 minutes.
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Return the chicken
Return the chicken, add thyme and cook, covered, for 15 minutes.
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Whip the sauce with the remaining butter off the heat
Whip the sauce with the remaining butter off the heat.
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Serve with mushrooms on top and fresh parsley.
Serve with mushrooms on top and fresh parsley.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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