Cream of Mushroom Chicken
5 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 ½ pounds (650g) chicken tenderloins
- 2 tablespoons butter
- 8 ounces (225g) cremini mushrooms (chopped into small pieces (about ½ inch pieces). Chestnut mushrooms in the UK.)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons all purpose flour
- 1 cup chicken stock
- ½ cup semi skimmed milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Method
- Melt butter in a skillet over medium high heat, add the chicken, season with salt and pepper and brown it (3-4 minutes per side).
- Remove the chicken from the skillet and set aside.
- Add the mushrooms, season with salt and pepper and cook for 3-4 minutes. Add flour, and cook for 30 seconds.
- Gradually add the chicken stock while stirring, this will deglaze the pan and you’ll get a thick sauce.
- Add the milk, garlic powder, and onion powder. Stir everything together, and cook for 1 minute. The sauce will thicken.
- Add the chicken back to the skillet, and let the sauce come to a gentle boil. Remove from heat and serve over buttered spaghetti, mashed potatoes, or rice. Garnish with fresh chopped parsley.