Chicken With Garlic Mushroom Sauce Video

If you love creamy chicken dinners, take a look at out French Chicken Casserole a la Normande. Readers’ favourite! It’s not a secret that I am the biggest mushroom fan. I personally believe they pair so well with chicken, especially when a luscious cream sauce is involved. Skinless, boneless chicken breasts are so easy to work with. They are readily available and require almost no prep. They also cook in record time, which means dinner could be made in a flash! No wonder this Chicken with Garlic Mushroom Sauce is a favourite with my family members.

Chicken with mushroom sauce

The ingredients for this dish are quite simple but work like magic when put together with a bit of loving care. I like to use skinless, boneless chicken breasts as they are easy to use and are slightly less calorific than chicken thighs. For the sauce you will need button mushrooms. But if you are after a bit more interesting flavours and textures, use a mix of wild mushrooms. Check my Mushrooms Stroganoff recipe, where I write extensively about different types of mushrooms. I also use fresh rosemary to complement earthy mushroom flavour, shallots, garlic, dry white wine, heavy cream and tiny bit of wholegrain mustard. You can also use thyme, parsley, tarragon, or any other herb blend of your choice.

Garlic mushroom sauce

As you can imagine the mushroom sauce is the star of the show here. It truly makes the dish and the good news is that the sauce is very easy and quick to make. Mushrooms themselves bring lots of flavour to the table and once paired with fragrant and woodsy rosemary, they indeed shine. We start the sauce by browning the mushrooms, which intensifies their flavour, then adding shallots and a fair amount of minced garlic. Once the mushrooms are golden, and the shallots and garlic are soft, I like to hit the pan with a bit of dry white wine.

Why add wine

Hitting a hot pan with a bit of alcohol after browning meat and vegetables is called deglazing. A very useful technique that accomplishes two things. Browning is usually done at high temperature and if left on for too long, can causing burning and consequently turning food bitter. Deglazing of a pan prevents burning, as added liquid lowers the temperature immediately. It also infuses the sauce with more flavour as burnt to the bottom bits are released into the sauce. The wine itself enhances and balances the sauce. I finish the sauce with a bit of chicken stock, a good amount of cream and a tablespoon of mustard.

Serving suggestions

A number of side dishes works exceptionally well here. I would recommend choosing something rather plain like rice or potatoes. The sauce itself is rich enough and needs to be balanced out by the side dish. Potatoes work particularly well this rustic sauce, especially mashed potatoes like Irish Champ or Herb and Garlic Mashed Potatoes. If mashed potatoes aren’t your thing, you can always choose Hasselbeck Potatoes or classic Roast Potatoes. I always find that a vegetable side dish is welcome to balance out a rich, creamy sauce like this one. I have lots to choose from in my Side Dishes category. Lemon Butter Green Beans and Braised Red Cabbage as especially good options!

Storage and leftovers

Leftovers can be refrigerated in an airtight container for up to 3-4 days. The easiest way to reheat is to use a microwave. Because it is a cream sauce, this isn’t a recipe to freeze though. Cream sauces tend to separate when frozen and the quality of the sauce will be impacted, even if the separation is reversed when reheated.