This recipe for creamy garlic mushroom chicken was invented by my daughter when her boys were small, as a way of getting them to eat mushrooms.
Creamy Garlic Mushroom Chicken
Creamy garlic mushroom chicken is made of tender chunks of chicken, cooked in a creamy garlic and mushroom sauce. There is an ENTIRE punnet of chopped up mushrooms in the sauce. The mushrooms are pulsed very finely in a food processor before being added to the sauce, so this is an ideal way of disguising mushrooms for those who don’t like the texture of whole mushrooms.
It’s super simple to throw together and can be on the table in half an hour, making it an ideal mid-week supper. We like to serve it over tagliatelli, but you could use any pasta. It is equally delicious served over a bed of fluffy rice.
You can use any type of mushroom for this recipe, but I like to use either button mushrooms or chestnut mushrooms. I find that the darker open Portobello mushrooms tend to make the sauce turn a darker colour.
Mushroom facts
Mushrooms are packed with nutritional value. They’re low in calories, are great sources of fibre and protein. They also provide many important nutrients, including B vitamins, selenium, potassium, copper, and (particularly when exposed to the sun) vitamin D. They have the additional benefit of being fat and cholesterol free.
How to make creamy garlic mushroom chicken
Ingredients
There are only two main ingredients in this creamy garlic mushroom chicken. They are chicken and mushrooms. The mushrooms are finely chopped in a food processor and then sweated in a pan with the garlic until the moisture has evaporated.
Of course, there are a few additional ingredients for flavour. The full list is below.
- 4 large chicken breasts cubed
- 250 g mushrooms finely chopped
- 25 ml soy sauce
- 12.5 ml cornflour
- 125 ml cream
- 400 ml milk
- 2 cloves garlic finely minced
- Olive Oil and a knob of butter for frying
- Salt to taste
- Ground black pepper
Steps
Chopped mushrooms Fry chicken in a wok The finished sauce
- Chop the chicken into bite-sized chunks and allow to marinate in the cornflour and soy sauce whilst you prepare the mushrooms.
- Wash the mushrooms and chop them finely in a food processor. If you don’t have a food processor you could chop them with a sharp knife, but it will be quite a time-consuming job as they have to be very finely chopped.
- Fry the mushrooms and garlic in a little olive oil and butter until all the moisture has evapourated. Remove the mushrooms from the pan and set aside.
- Add another tablespoon of olive oil and butter to the same pan and then add the chicken and marinade and fry the chicken pieces until they are golden brown. The addition of butter to the chicken adds to the flavour of the finished dish.
- Add the mushrooms back to the chicken in the pan and then pour in the milk.
- Let it all simmer with the lid on for 20 minutes until thickened. The cornflour from the marinade should be sufficient to thicken the dish. If it is not thick enough, mix a teaspoon of cornflour with 2 tablespoons of milk and stir in slowly until the desired consistency is reached. The sauce should be thick enough to coat your pasta without being too runny.
- Finally, stir in the cream, and the creamy garlic mushroom chicken is ready to be spooned over your pasta of choice.
Equipment
To make creamy garlic mushroom chicken you will need the following equipment
- Food processor – for chopping the mushrooms
- Bowl – for marinating the chicken
- Wok – for cooking the creamy garlic mushroom chicken. You will need a wok with a lid.
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Can I freeze this dish?
Yes, this dish freezes well, but you may find that it splits when defrosted. If this happens just stir in a small amount of cornflour mixed with milk and simmer gently for a few minutes. It should come back together nicely.
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Recipe – Creamy Garlic Mushroom Chicken
Creamy Garlic Mushroom Chicken
Ingredients
- 4 large chicken breasts cubed
- 25 ml soy sauce
- 12.5 ml cornflour
- 250 g mushrooms finely chopped
- 125 ml cream
- 400 ml milk
- 2 cloves garlic finely minced
- Olive Oil and a knob of butter for frying
- Salt to taste
- Ground black pepper
Instructions
- Cut the chicken into bite-size pieces.
- Mix the chicken with the soy sauce and cornflour and set aside to marinade
- Finely chop the mushrooms in a food processor
- Put the mushrooms with the garlic into a frying pan with a little olive oil and fry gently until the moisture has evaporated.
- Remove the mushrooms from the pan and set aside.
- Add the chicken to the pan with a little more olive oil and a knob of butter and fry gently until golden brown
- Add the mushrooms back into the chicken and add the milk.
- Stir gently to combine and then simmer for approximately 20 minutes until thickened.
- Add the cream and stir through.
- If the sauce is too thin mix a teaspoon of cornflour with 2 tablespoons of milk and gradually add to the sauce, simmering and stirring until the desired consistency is obtained. Do not allow to boil.
- Season with salt to taste
- Serve over your pasta of choice, and sprinkle with ground black pepper
Notes
The calorie count has been calculated using an on-line calculator and is provided for information purposes only. If the calorie count is important to you, you should consider calculating it yourself, using your preferred tool.
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Til next time – happy cooking – VJ xxx
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