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Old 09-25-2007, 08:45 AM   #1
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Chicken in Mushroom Sauce Recipes!

I did a search on the forums and I found a few, but not exactly what I was looking for.

My friend Eric makes this great chicken in a mushroom sauce, and I have been bound a determined to find a recipe for it. I also ate a similar dish at a wedding. I think the one at the wedding had mushroom soup in it, but the one my friend Eric made had fresh mushrooms. I believe he mentioned there was also cheese in his, but I am not certain. The dishes both tasted very similar, so I know that if I find a path to one, I will be able to work with it and make it my own.

Can anyone direct me to any threads in here, or post some ideas for me in this thread? I read some of the posts already in here, and I can assure you it does NOT have mayo in it, so I know it's not that recipe. It can be made in a slow cooker as well.

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Old 09-25-2007, 08:50 AM   #2
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Originally Posted by m00nwater View Post
My friend Eric makes this great chicken in a mushroom sauce, and I have been bound a determined to find a recipe for it.
Maybe you should just ask Eric ?????????????
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Old 09-25-2007, 09:01 AM   #3
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Assuming Eric will not provide his recipe, could you describe the dish is some more detail...

What type of chicken? Bone in/skin on cut up chicken or bonless skinless breasts, or chunks or what?

Should we assume that it's a white colored sauce since you thought it had mushroom soup in it.
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Old 09-25-2007, 09:08 AM   #4
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Wow, you guys are fast! LOL

Ya, Eric is one of those guys that doesn't necessarily FOLLOW a recipe, he just knows how to make it. I'd get a basic idea from him on how to make it, but quantities would be lacking.

Well, it basically is a cream sauce, like you suggested, Andy. I know that one of the versions did have mushroom soup and the other fresh mushrooms, but they both tasted distinctly the same, so I know the flavour and the thickness of the sauce isn't just because of using cream of mushroom soup.

The chicken used is always skinless boneless, and I have had it where teh chicken has been cut into smaller chunks.

The sauce is very thick and plentiful...so it's definitely not just a spoonful on top of the chicken. The chicken seems to be cooked within the sauce as well.

I'm wondering maybe if I could gain similar results with an alfredo type of sauce.
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Old 09-25-2007, 09:14 AM   #5
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This is how we make it:

1) Get chicken breast (I use approximately 1/2 a kilo) and chop it up into cubes or strips. Longish strips are better in my opinion. I don't like fat cubes as much.

2) Put a bit of olive in a pan. Add chicken to the pan and cook the chicken till it is slightly golden (so it is pretty much cooked). Add lots of garlic. I add like 4-5 cloves but that is because I love garlic but you should put a fair bit.

3) Add a medium sized onion that has been cut into long thinnish strips. Don't dice it. Saute the onions and chicken together till the onions are going soft.

5) Add salt and pepper (I add about a 1 tsp of salt and pepper each). But you can adjust this later on if you don't put enough.

6) Get fresh mushrooms and slice them up (dont cut them too small or anything). Add them to the chicken. Mix it up a bit.

7) Add a chicken stock cube crumbled. This adds a nice flavour to the cream you add later.

8) Keep mixing so that the mushroom pretty much cooks and is soft.

9) Once the chicken and mushroom looks pretty cooked add about 500ml of cream to it.

10) Leave it to simmer for a few minutes.

11) Add a tablespoon of cornflour (that you have already mixed with cold water), add it right before you turn it off and you will see it thicken up. As that happens just turn it off. If you find it too thin add more water/cornflour mixture.

We eat it with plain white rice and sliced up avocado.
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Old 09-25-2007, 09:22 AM   #6
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Can you watch Eric cook it? Make notes.

So many options...

The sauce could be a white (Bechamel) sauce or a cream sauce. You can cook it on the stove top or in the oven.

You could just dump a can of cream of mushroom soup on top of some chicken and bake it until it's cooked.
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Old 09-25-2007, 09:29 AM   #7
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Thanks guys. I'm definitely going to try that recipe, Turando. I appreciate it.

Andy, I should have mentioned that Eric is more of an acquaintance and I see him only a few times every 4 or 5 months or so. Sorry. I know it sounds so easy to just ask him, but he's more of a friend of a friend. I am still going to follow the avenue of asking our mutual friend to ask him how to make it. I'm guessing I am going to have to do some of my own experimenting before i find something I like that's close to what it is.

Thanks for all your help, guys!
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Old 09-25-2007, 09:40 AM   #8
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Quote:
Originally Posted by Turando View Post
This is how we make it:

1) Get chicken breast (I use approximately 1/2 a kilo) and chop it up into cubes or strips. Longish strips are better in my opinion. I don't like fat cubes as much.

2) Put a bit of olive in a pan. Add chicken to the pan and cook the chicken till it is slightly golden (so it is pretty much cooked). Add lots of garlic. I add like 4-5 cloves but that is because I love garlic but you should put a fair bit.

3) Add a medium sized onion that has been cut into long thinnish strips. Don't dice it. Saute the onions and chicken together till the onions are going soft.

5) Add salt and pepper (I add about a 1 tsp of salt and pepper each). But you can adjust this later on if you don't put enough.

6) Get fresh mushrooms and slice them up (dont cut them too small or anything). Add them to the chicken. Mix it up a bit.

7) Add a chicken stock cube crumbled. This adds a nice flavour to the cream you add later.

8) Keep mixing so that the mushroom pretty much cooks and is soft.

9) Once the chicken and mushroom looks pretty cooked add about 500ml of cream to it.

10) Leave it to simmer for a few minutes.

11) Add a tablespoon of cornflour (that you have already mixed with cold water), add it right before you turn it off and you will see it thicken up. As that happens just turn it off. If you find it too thin add more water/cornflour mixture.

We eat it with plain white rice and sliced up avocado.
Sounds delicious! However, I think I would use shallots instead of onions...they seem to work better in a recipe like that...they just kinda melt into the sauce.

Any idea how to get the same results without using a bullion cube?
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Old 09-25-2007, 09:47 AM   #9
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I would try something like Turando suggests. Saute your chicken, mushrooms, onions, garlic in a skillet but there I would differ. I would deglaze the pan, with the items still in it with a little white wine, add cream and some alouette garlic cheese, a little butter. Cook until smooth.... season with salt and pepper to taste...
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Old 09-25-2007, 09:50 AM   #10
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Quote:
Originally Posted by chave982 View Post
Sounds delicious! However, I think I would use shallots instead of onions...they seem to work better in a recipe like that...they just kinda melt into the sauce.

Any idea how to get the same results without using a bullion cube?
You could use homemade stock or low-sodium commercial with the cornstarch for thickening instead of water.

Turando... I'm wondering about leaving the chicken in for the entire cooking process. Doesn't it get really tough? The general rule of thumb, AFAIK, is that you cook it and remove unless you are going to have a long-cooking (hours) stew.

Your recipe sounds similar to something my SIL makes in Turkey (the country, not *with* turkey ). The difference is that she adds more herbs and spices (rosemary, I believe, and maybe thyme). Nice recipe. Thanks!
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