Chicken with Creamy Mushroom Sauce

Ingredients

• 4 (about 680 g / 1.5 lb)skinless, boneless chicken breasts
• 60 g (1/2 cup)plain flour, for dredging
• to tastesalt and freshly ground black pepper
• 4 largeeggs
• 45 ml (3 tablespoons)water
• 60 ml (1/4 cup)olive oil
• 15 g (1 tablespoon)butter
• 225 g (8 oz)sliced mushrooms
• 1shallot, minced
• 4 clovesgarlic, minced
• 240 ml (1 cup)dry white wine
• 1 tablespoonfresh parsley, chopped
• 360 ml (1 1/2 cups)cream
• 50 g (1/2 cup)freshly shredded Parmesan cheese

Instructions

1. 1

   Prepare the chicken

   For the stovetop method, slice each chicken breast in half horizontally. Cover the pieces with cling film on a chopping board and pound them with a meat mallet or rolling pin until about 6 mm (1/4 inch) thick.

2. 2

   Season the flour

   Put the flour in a shallow dish, season with salt and pepper, and mix.

3. 3

   Beat the eggs

   In a separate shallow bowl, beat the eggs with 45 ml (3 tablespoons) of water.

4. 4

   Heat the oil

   Warm the oil in a large frying pan over medium-high heat.

5. 5

   Coat the chicken

   Coat both sides of the chicken in the seasoned flour, then dip each piece in the egg mixture. Let excess egg drip off.

6. 6

   Fry until golden

   Add the chicken to the hot oil and fry for 2 minutes on each side, turning once, until golden. Transfer the pieces to a large platter in a single layer and keep warm.

7. 7

   Cook the mushrooms

   In the same pan, melt the butter and add the mushrooms. Cook until soft, about 3 minutes, then season with salt and pepper.

8. 8

   Soften the aromatics

   Add the shallot and cook until soft. Add the garlic and cook for 1 minute more.

9. 9

   Reduce the wine

   Pour in the wine, bring it to the boil and let it reduce by half.

10. 10

    Finish the sauce

    Stir in the cream and bring the sauce to a simmer. Lower the heat and cook until it thickens slightly. Stir in the Parmesan and parsley, then cook for another 2–3 minutes, stirring occasionally, until the cheese melts into the sauce.

11. 11

    Return the chicken

    Put the chicken back in the pan. Taste and adjust the seasoning, then serve straight away.

12. 12

    Prepare slow-cooker chicken

    For the slow-cooker method, slice each breast in half horizontally and pound the pieces to about 6 mm (1/4 inch) thick. Season both sides with salt and pepper.

13. 13

    Dust with flour

    Lightly sprinkle the chicken with 2 tablespoons of the flour, rather than coating it fully, as a full coating can become mushy in a slow cooker.

14. 14

    Sear the chicken

    Heat 2 tablespoons of the olive oil in a frying pan over medium-high heat. Sear the chicken for 1–2 minutes per side for extra flavour; this step is optional but recommended.

15. 15

    Add the ingredients

    Put the mushrooms, shallot, garlic, remaining olive oil and butter in the slow cooker. Pour in the wine, cream, Parmesan and parsley.

16. 16

    Stabilise the sauce

    Whisk 1 tablespoon of flour from the dredging portion into the slow-cooker mixture.

17. 17

    Nestle in chicken

    Place the chicken pieces in the creamy mushroom mixture.

18. 18

    Slow cook until tender

    Cook on LOW for 3–4 hours or HIGH for 1 1/2–2 hours, until the chicken is tender but not falling apart.

19. 19

    Thicken if needed

    If the sauce is thin, remove the chicken and whisk in 1 tablespoon of flour, or 1 tablespoon of cornflour mixed with 30 ml (2 tablespoons) of water. Cook on HIGH for 10–15 minutes until thickened, then return the chicken to the slow cooker.

20. 20

    Adjust and serve

    Taste and adjust the salt and pepper. Add a splash more wine or cream if you want to brighten or enrich the sauce, then serve it over the chicken.

What is chicken with creamy mushroom sauce?

This is an American-style chicken supper built around pan-fried chicken and a rich mushroom cream sauce. Its flavours draw on familiar European-inspired combinations of wine, garlic, cream and Parmesan.

Thin chicken cooks quickly, while the sauce comes together in the same pan and picks up the savoury browned bits left behind. The result works for a relaxed weeknight meal but also feels suited to a dinner with guests.

Nutrition and macros by portion

The nutrition label shows one serving as written: 816 calories, 39g protein, 20g carbs, 60g fat.

The chicken supplies most of the protein, while the flour and any starchy side dish contribute carbohydrates. The olive oil, butter, cream, eggs and Parmesan account for much of the fat; serve with vegetables and a measured portion of potatoes, rice or pasta to balance the plate.

Why pound the chicken thin?

Even thickness: slicing the breasts horizontally and pounding them to about 6 mm helps the pieces cook quickly and more evenly.

Gentle handling: cover the chicken with cling film before pounding to keep splashes contained. Stop once the pieces are thin; pounding too hard can tear them.

Get a crisp golden coating

Flour first: season the flour well, then coat both sides of each piece before dipping it in the egg mixture. Let excess egg drain off so the coating does not become heavy.

Hot pan: add the chicken once the oil is hot, and leave space between pieces if working in batches. The recipe calls for 2 minutes per side, just until golden.

Build the mushroom sauce

Mushrooms first: cook them in butter until soft, then add the shallot and garlic. The shallot softens gently, while the garlic needs only a minute to become fragrant.

Wine reduction: bring the wine to the boil and reduce it by half before adding the cream. This concentrates its flavour and leaves room for the sauce to thicken without rushing.

Look for the right texture

Sauce: after the cream goes in, simmer gently until it thickens slightly, then stir in Parmesan and parsley for another 2–3 minutes. Keep stirring occasionally as the cheese melts.

Chicken: the stovetop chicken is returned to the sauce just before serving. In the slow cooker, it should be tender but still hold together; if the sauce is thin, use the specified flour or cornflour slurry and cook it on HIGH for 10–15 minutes.

Choose the cooking method

Stovetop: the listed 30-minute total suits the quick pan-fried method, where the chicken browns before the sauce is made in the same pan.

Slow cooker: this alternative takes 3–4 hours on LOW or 1 1/2–2 hours on HIGH. Searing is optional but recommended, and the chicken is lightly dusted with flour rather than fully coated.

What to serve alongside

The creamy sauce pairs well with mashed potatoes, rice or pasta, which can catch the sauce. Add a green vegetable or a crisp salad for freshness and contrast.

For a lighter-feeling plate, serve a moderate amount of chicken and sauce with plenty of greens or steamed vegetables.

Recipe notes & tips

• Pound the chicken to an even thickness so it cooks at a similar rate.
• Let excess egg mixture drip off before frying to keep the coating from becoming too thick.
• Cook the chicken in batches if the pan is crowded.
• Reduce the wine by half before adding the cream.
• Add the Parmesan over low heat and stir as it melts into the sauce.
• For the slow-cooker version, sear the chicken first for extra flavour if time allows.

Variations

• Use mixed mushrooms: replace some sliced mushrooms with chestnut or wild mushrooms for a deeper flavour.
• Add thyme: stir in a little fresh thyme with the mushrooms for a herby note.
• Swap the wine: use chicken stock instead, though the sauce will have a different flavour.
• Serve with greens: add steamed green beans or wilted spinach alongside the chicken.
• Choose cornflour: use the stated cornflour-and-water mixture to thicken a thin slow-cooker sauce.

Common mistakes to avoid

• Uneven chicken pieces: slice and pound them to about 6 mm so they cook evenly.
• Crowded frying pan: cook the chicken in batches if the pieces do not fit in a single layer.
• Excess egg coating: let the egg drip away before adding the chicken to the pan.
• Skipping the wine reduction: boil it until reduced by half before adding the cream.
• Boiling the cream hard: lower the heat after it reaches a simmer and cook gently until slightly thickened.
• Overcooking in the slow cooker: check within the stated cooking window so the chicken stays tender rather than falling apart.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan over low heat, stirring the sauce; add a small splash of cream or water if it has thickened too much.

Frequently asked questions