# Chicken in Mushroom Sauce

Recipe by [Daniel Okoye](https://fridge.menu/en/u/danielokoye)

Chicken breasts in a creamy mushroom sauce, served with roasted potatoes.

Servings: 4 · Prep 10 min · Cook 50 min · Meat

Contains: milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Chicken in Mushroom Sauce](https://image.fridge.menu/adaptations/gvn7jlfj/1230417f9268e8b69065b0b05e03b970cd4e290e2745bf5b8a9060d3bf659cae.jpg)

## Ingredients

- 4 pcs [Chicken breast](https://fridge.menu/en/i/chicken-breast) — skin on
- 200 g [Mushrooms](https://fridge.menu/en/i/mushroom) — quartered
- 100 g [Chanterelle mushrooms](https://fridge.menu/en/i/mushroom)
- 1 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 1 tsp [Dried thyme](https://fridge.menu/en/i/dried-thyme)
- 0.5 tsp [Dried rosemary](https://fridge.menu/en/i/dried-rosemary)
- 100 ml [White wine](https://fridge.menu/en/i/white-wine)
- 100 ml [Stock](https://fridge.menu/en/i/stock)
- 200 ml [Double cream](https://fridge.menu/en/i/whipping-cream)
- 1 tbsp [Cornflour](https://fridge.menu/en/i/corn-starch)
- 0.5 pcs [Lemon](https://fridge.menu/en/i/lemon) — finely grated zest, plus a little juice
- 1 bunch [Parsley](https://fridge.menu/en/i/parsley) — finely chopped
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- 10 g [Butter](https://fridge.menu/en/i/butter) — for frying
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 1 kg [Potatoes](https://fridge.menu/en/i/potato) — skin on, cut into quarters
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 1 tsp [Salt](https://fridge.menu/en/i/salt)

## Steps

1. Toss the potatoes with the oil and salt and roast in an oven preheated to 220°C for about 30 minutes, turning a few times. (30 min)
2. Season the chicken pieces with salt and pepper. Heat a pan with the butter and oil and fry the chicken skin-side down until golden and crisp, then briefly brown on all sides. Remove the chicken from the pan.
3. Heat the pan over high heat, adding more fat if needed, and fry the mushrooms, stirring constantly, until golden. Reduce the heat once the mushrooms have taken on a good golden colour. (5 min)
4. Add the onion, garlic, thyme and rosemary and cook, stirring, until the onion is soft. (3 min)
5. Stir the cornflour into the cooled stock in a bowl. Add this mixture along with the cream and white wine to the pan. Mix well and return the chicken to the pan. (18 min)
6. Simmer for about 15–20 minutes, until the chicken is cooked through. Season with finely grated lemon zest, a little lemon juice, salt and pepper. Serve sprinkled with finely chopped parsley, with the roasted potatoes. (18 min)

Published 2026-10-10

https://fridge.menu/en/r/chicken-in-mushroom-sauce-gvn7jlfj

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