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Sauteed Chicken with Mushroom Cream Sauce

Sauteed Chicken with Mushroom Cream Sauce is great for company! For added flavor, squeeze lemon over top or use the zest. Adjust the cream and wine amounts as to your taste.

2 ½ pounds frying chicken parts
2 cups mushrooms, cleaned and sliced
3 teaspoons butter
1 teaspoon olive oil
Fresh ground black pepper
½ dry white wine
¼ cup heavy cream


Step 1- Rinse the chicken in cool water, then pat dry with clean paper towels

Step 2- Set a heavy-bottomed frying pan over moderately-high heat

Step 3- Add 2 tablespoons of butter and 1 tablespoon of olive oil to pan

Step 4- When very hot (but not smoking) place the chicken pieces skin-side down and season with salt and pepper

Step 5- Saute for 5-6 minutes, basting with the juices and fat, until underside is browned.

Step 6- Turn pieces over, season again with salt and pepper, and saute the same way for an additional 5-6 minutes, or until juices run clear.

Step 7- While the chicken is cooking, in a separate pan saute the mushrooms in 1 tablespoon butter, remove to a plate when finished browning

Step 8- When chicken is finished cooking, remove to a warm plate

Step 9- Rapidly spoon all but a tablespoon of fat out of the pan.

Step 10- Add the 1/2 cup of wine to deglaze the pan, scraping the sides and bottom to incorporate all the seasoning into the liquid. Deglaze until the alcohol has burned off

Step 11- Add cream and mushrooms to the deglazing sauce and incorporate; boil down rapidly for a minute or two, or until the sauce starts to thicken

Step 12- Add the chicken and baste with the sauce and mushrooms.

Step 13- Cover and simmer 2-3 minutes to bring chicken back up to a hot temperature

Step 14- Season again if necessary with salt and pepper
Yield: 4-6 servings

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