Chicken with Mushrooms in Cream Sauce

{NOTE: During several seasons of Downton Abbey I decided to cook dinners to eat while watching the show that somehow felt kind of Downton Abbey-ish to me.  No claims to authenticity, truly, but a fun little project.}

Cream sauces were very stylish in the Edwardian days of Downton Abbey.  Lush and rich and decadent, much like the people who ate them.  Though Mary always looks like a stiff breeze could carry her away.  Then again, she never seems to be actually eating the beautiful food on the table.  Even when she has a fork in her hand, I feel like there’s never anything actually on it.

Chicken with Mushrooms in Cream Sauce

Serve this with asparagus and any starch from quinoa (not very era-appropriate, but a whole grain is always a good idea when you are indulging in a cream sauce) to rice.

Moseley is gone, Edith is knocked up, Baxter makes me nervous, Mary is getting feisty again, and Bates knows.  And this is what we’ll be eating as the next layer unfolds.

This Chicken with Mushrooms in Cream Sauce is elegant and homey all at the same time. A recipe inspired by Downton Abbey.

Tweet This
Chicken with Mushrooms in Cream Sauce

For more Downton Abbey Dinners:

Chicken with Mushrooms in Cream Sauce

Like this recipe? Pin it to your favorite board on Pinterest.

Pin This

Chicken with Mushrooms in Cream Sauce

Elegant and homey all at the same time.
Yield: 4 People
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 4 teaspoons olive oil divided
  • 1 teaspoon minced garlic
  • 8 ounces cleaned and sliced mushroom any assortment
  • 4 large boneless skinless chicken breasts about 2 ½ pounds
  • Coarse or kosher salt and freshly ground pepper to taste
  • 1 onion minced
  • ¾ cup dry white wine
  • ¾ cup heavy or light cream
  • 2 tablespoons minced parsley tarragon, or pea shoots

Directions

  • Heat two teaspoons of the olive oil in a large skillet over medium heat.  Add the garlic and stir for one minute until the garlic becomes fragrant.  Add the mushrooms and turn the heat up to medium-high.  Sauté for about 8 minutes, until the mushrooms are tender and golden brown.  Transfer the mushroom mixture to a plate or bowl and set aside.
  • Heat the remaining 2 teaspoons olive oil in the same skillet over medium high heat.  Season the chicken with salt and pepper and add the chicken to the skillet.  Sear for about 5 minutes on each side until the chicken is browned and almost cooked throughout, but not quite.  Take the chicken out of the pan and place it on top of the mushrooms.
  • Return the skillet to the heat, and add the onion.  Sauté the onion for 4 minutes, until slightly tender, then pour in the white wine and scrape up any bits stuck to the bottom of the pan.  Allow the wine to reduce by half, then add the cream and the herb of your choice and bring to a simmer.  Return the chicken and the mushroom to the pan and simmer for about 4 minutes until the chicken is fully cooked and the sauce has thickened.  Slice in elegant diagonal slices to serve.  Nobody wants to see a member of the landed gentry hacking at their dinner.

Nutrition Information

Calories: 380.35kcal | Carbohydrates: 7.21g | Protein: 27.1g | Fat: 23.68g | Saturated Fat: 11.51g | Cholesterol: 133.46mg | Sodium: 155.55mg | Potassium: 715.05mg | Fiber: 1.1g | Sugar: 2.79g | Vitamin A: 858.37IU | Vitamin C: 7.74mg | Calcium: 47.79mg | Iron: 1mg

Made this recipe? Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved

Comments

  1. A very delicious dish. I used tarragon for the herb in this recipe. My wife and I are vegetarians and we used the Morningstar Farms meatless chicken strips. We will definitely make this again soon!

Rate & Comment

Recipe Rating




Your email address will not be published.