The perfect everyday meal that is just a little 'special'....Creamy Mushroom Chicken! Thin chicken steaks topped with garlic mushrooms and creamy sauce. It goes perfectly with rice and crisp salad! (& is gluten-free!)
In my home, sometimes everyday meals are quick, easy and are just put together as everyone in the household is starving (especially with teenage boys...when they are hungry, they are hungry NOW ;-)) Sometimes, though I have a few extra minutes and that's when I make something that is a little bit special ...and that is this dish of Creamy Mushroom Chicken!
Yes, it is gluten-free, yes, it doesn't use fancy ingredients and yes, it is so delicious it is always a big hit in my home!
There are a couple of tips to making this that extra bit special. Coating the chicken in cornflour gives the chicken a delicious coating and it also helps to thicken the sauce.
Tip 1
Cut the chicken breasts lengthwise and place them between two pieces of baking paper (greaseproof paper) and using a kitchen mallet, pound the chicken, so they are thin, flat and even.
In another bowl mix together the corn flour, paprika and pepper.
While the chicken is laying on the paper, sprinkle both sides of the sliced chicken with the cornflour mixture.
Add 1 tablespoon of oil to a frypan and add the sliced chicken to the pan.
Cook on both sides until the chicken is cooked through and then remove on to a plate and cover with foil. (This way they will keep moist and not dry out.)
Tip 2
Using the same frypan add the oil, butter, garlic and onions and cook for a minute till the onions start to become fragrant. Add the mushrooms and stir and cook till they start to turn brown.
Add in the chicken stock and stir and then add in the cream and stir.
Place the chicken back into the frypan and simmer until the cream sauce thickens and reduces down.
Recipe for Creamy Mushroom Chicken
- 3 chicken breasts - sliced lengthwise
- ½ cup of gluten-free corn flour
- 1 teaspoon of paprika
- 1 teaspoon of cracked pepper
- 500g of sliced mushrooms
- 1 teaspoon of minced garlic or fresh garlic
- 1 onion sliced
- 2 tablespoons of butter
- 2 tablespoon of oil
- 1-2 cups of chicken stock (gluten-free)
- 4 tablespoons of thickened cream
- Cut the chicken breasts lengthwise and place them between two pieces of baking paper (greaseproof paper) and using a kitchen mallet, pound the chicken, so they are thin, flat and even.
- In another bowl mix together the corn flour, paprika and pepper
- While the chicken is laying on the paper, sprinkle both sides of the sliced chicken with the corn flour mixture
- Add 1 tablespoon of oil to a frypan and add the sliced chicken to the pan
- Cook on both sides until the chicken is cooked through and then remove on to a plate and cover with foil.
- To the same frypan add the oil, butter, garlic and onions and cook for a minute till the onions start to become fragrant. Add the mushrooms and stir and cook till they start to turn brown.
- Add in the chicken stock and stir and then add in the cream and stir.
- Place the chicken into the frypan and simmer until the cream sauce thickens and reduces.
- Serve with rice and salad....delicious!!
This is a great way to make plain chicken breasts into a 'special meal' without all the fancy ingredients (and this meal can feed a crowd...well a whole heap of teenage boys anyway :-))
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Nicholas Woebcke says
I made a low FODMAP version of this using oyster mushrooms, green onions, and garlic scapes. I had about 1.5 pounds of chicken breast and only 250 g of mushrooms. Also, I used kefir instead of cream. But despite not getting the recipe exactly right, the chicken came out very tender and the combination with the mushrooms was exceptional. I was also able to freeze half of it.