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Chicken and Mushrooms in a Cream Sauce

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“A combination of chicken, mushrooms, garlic,lemon, cream and herbs, with a touch of sherry, gives this dish a mix of flavours that compliment each other beautifully to deliver a delicately flavoured dish.”
READY IN:
1hr 15mins
SERVES:
4-6
YIELD:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cut the chicken into portions and coat with the lemon juice, rubbing in well.
  2. Melt the butter in a heavy bottomed saucepan and brown the chicken.
  3. Add the sherry and garlic.
  4. Cover with a lid and cook on low heat for about an hour.
  5. Just before serving add the mushrooms and cook for another 5 minutes.
  6. Remove to a serving dish and keep warm.
  7. retain the cooking liquid.
  8. Bechamel Sauce:
  9. Add carrot and slice of onion,thyme,parsley and bayleaf to milk.
  10. Bring to the boil in a small saucepan and remove from cooktop.
  11. replace the lid and allow to steep for at least half an hour.
  12. strain through a sieve and discard vegetables and herbs.
  13. melt the butter, add the flour and mix, then add the milk to make the bechamel sauce.
  14. season to taste with salt & pepper.
  15. Add the bechamel sauce to the chicken cooking liquid and simmer for 2 minutes.
  16. add the cream and pour this delicious sauce over the chicken and serve.

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