Sauteed Chicken with Mushrooms and Cream
eatoplan
December 11, 2024
This Grilled Chicken with Satay Sauce is a rich, flavorful dish that combines golden-browned chicken with a creamy, savory mushroom sauce. The chicken is sautéed in butter and olive oil, creating a crispy, golden skin while keeping the inside tender and juicy.
A quick deglaze with wine enhances the pan’s deep flavors, while the mushrooms and cream blend into a luxurious sauce. Finished with a gentle simmer to infuse the flavors, this dish is elegant yet easy to make, perfect for a weeknight dinner or an elevated meal for guests. Serve hot, drizzled with the silky mushroom sauce for an irresistible bite every time!
Reviews
Ingredients:
Adjust Servings
| 2.5pounds frying chicken parts | |
| 2cups mushrooms cleaned, sliced | |
| 3tablespoons butter | |
| 1tablespoon olive oil | |
| 4servings salt to taste | |
| 4servings ground pepper fresh, black | |
| 0.5cup wine dry white | |
| 0.25cup heavy cream |
Directions
1.
Prepare the Chicken
Rinse the chicken under cool water and pat dry thoroughly with paper towels.
Mark as complete
2.
Heat the Pan
1. Place a heavy-bottomed frying pan over moderately-high heat. | 2. Add 2 tablespoons of butter and 1 tablespoon of olive oil to the pan.
Mark as complete
3.
Cook the Chicken
1. When the fat is hot but not smoking, place the chicken pieces skin-side down in the pan. | 2. Season with salt and pepper. | 3. Sauté for 5-6 minutes, basting the chicken with the juices in the pan until the underside is golden brown. | 4. Flip the chicken, season again, and cook for another 5-6 minutes, or until the juices run clear.
Mark as complete
4.
Sauté the Mushrooms
1. While the chicken cooks, melt 1 tablespoon of butter in a separate pan over medium heat. | 2. Add the mushrooms and sauté until browned. | 3. Remove the mushrooms to a plate and set aside.
Mark as complete
5.
Remove Chicken and Prepare Pan for Sauce
1. When the chicken is done, transfer it to a warm plate and keep it covered. | 2. Carefully spoon off all but 1 tablespoon of the fat from the frying pan.
Mark as complete
6.
Deglaze the Pan
1. Add ½ cup of wine to the pan and deglaze by scraping the bottom and sides to incorporate the browned bits. | 2. Cook over medium heat until the alcohol has evaporated.
Mark as complete
7.
Prepare the Cream Sauce
1. Stir in the cream and the sautéed mushrooms. | 2. Increase the heat slightly and boil the mixture for 1-2 minutes until the sauce begins to thicken.
Mark as complete
8.
Combine and Finish
1. Return the chicken to the pan, spooning the sauce and mushrooms over the pieces. | 2. Cover and simmer for 2-3 minutes to reheat the chicken and meld the flavors.
Mark as complete
9.
Adjust Seasoning
Taste and adjust seasoning with more salt and pepper if needed.
Mark as complete
10.
Serve
Serve the chicken hot, drizzled generously with the creamy mushroom sauce. Enjoy!
Mark as complete
Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
Share Your Thoughts