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Chicken and mushroom sauce

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Cookinero 18 Oct 2025
1690
Chicken and mushroom sauce

Chicken and mushrooms are a classic combination of products that serve as the basis for many culinary masterpieces. For example, chicken and mushroom sauce. A recipe that captivates with its lightness and excellent result. When buying chicken breast fillet, choose a product with a uniform, even color, fresh smell and medium size. Large pieces of fillet indicate that the chicken was fed harmful additives.

How to cook Chicken and mushroom sauce

Step 1

Chicken and mushroom sauce

Prepare a liquid base for the sauce. In a deep bowl, combine water and flour, stir until smooth.

Step 2

Chicken and mushroom sauce

Place the champignons in a preheated frying pan with sunflower oil and fry over high heat for 10 minutes. Add chopped onion and crushed garlic. Reduce heat to medium and fry for 5-7 minutes, stirring occasionally. Add the chicken fillet to the mushrooms and onions. Reduce heat to minimum.

Step 3

Chicken and mushroom sauce

Pour the flour mixture into the pan with the mushrooms and chicken. Add sour cream and butter. Season with salt and pepper. Mix thoroughly. Cover and simmer for 10 minutes.

Chicken and mushroom sauce - FAQ About Ingredients, Baking Time and Storage

Yes, you can easily make a vegetarian version by omitting the chicken. The mushrooms provide a hearty, meaty texture. You might want to add a bit more mushroom or some other vegetables like bell peppers or zucchini to bulk it up. Just be sure to adjust cooking times since you won't be cooking raw chicken; you can add the vegetables in step 2 along with the onions.
If you don't have sour cream, plain Greek yogurt is an excellent substitute and will provide a similar tangy creaminess. For a dairy-free option, you could use a unsweetened plant-based yogurt, though the flavor will be slightly different. In a pinch, a little heavy cream or even milk mixed with a small squeeze of lemon juice can work, though the sauce won't be as thick.
Store the cooked sauce in an airtight container in the refrigerator for 3-4 days. Make sure it's completely cooled before storing. Reheat it gently in a saucepan over medium-low heat, adding a splash of water or milk if the sauce has thickened up too much in the fridge.
Yes, it freezes quite well! Cool the sauce completely, then transfer it to a freezer-safe container, leaving a little space for expansion. It will keep for up to 3 months. To reheat, thaw it overnight in the refrigerator, then warm it slowly in a saucepan over medium heat, stirring occasionally. You might need to add a small splash of water or milk to bring it back to the right consistency.
This creamy mushroom sauce is incredibly versatile! It's classic served over steamed rice, egg noodles, or mashed potatoes. It also works wonderfully as a topping for a baked potato, or even as a filling for crepes or crepes. For a low-carb option, try it over zucchini noodles (zoodles) or cauliflower rice.
If your sauce has become too thick, it's an easy fix. Simply heat it gently in a pan and gradually add a little liquid while stirring. Use water, chicken broth, or a bit more sour cream/milk depending on what you have. Add it a tablespoon at a time until you reach your desired consistency. Avoid boiling vigorously after adding liquid.
Absolutely! While cremini (baby bella) mushrooms or standard white mushrooms (cremini) work great, you can use others. Porcini would add a deeper flavor (soak dried ones first). Shiitake mushrooms would add a great umami punch. Even portobello mushrooms would work, though they might make the sauce a bit darker. The method remains the same.

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