Name: Sauteed Chicken With Mushrooms and Cream
Prep time: 28 min
Cook time: 17 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.5 pounds frying chicken parts; 2 cups mushrooms; 3 tablespoons butter; 1 tablespoon olive oil; 4 servings salt; 4 servings ground pepper; 0.5 cup wine; 0.25 cup heavy cream

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Sauteed Chicken With Mushrooms and Cream Recipe — Recipes Zone

Method

14 steps · 45 min

01
Prep the Chicken
Rinse the chicken pieces under cool water, then pat them completely dry with clean paper towels. This helps the skin crisp up when it hits the hot pan.
02
Heat the Pan
Place a heavy-bottomed frying pan over moderately-high heat.
03
Add Fats
Add 2 tablespoons of butter and 1 tablespoon of olive oil to the hot pan.
04
Sear Chicken Skin-Side Down
Once the fat is very hot and shimmering (but not smoking), carefully place the chicken pieces skin-side down in the pan. Season generously with salt and pepper.
05
Brown the Chicken
Sauté the chicken for 5-6 minutes, basting occasionally with the rendered juices and fat, until the skin is deeply browned and crisp.
06
Flip and Finish Chicken
Flip the chicken pieces, season the other side with more salt and pepper, and continue to sauté for an additional 5-6 minutes. The chicken is done when the juices run clear when pierced with a knife.
07
Sauté Mushrooms
While the chicken cooks, melt 1 tablespoon butter in a separate pan. Add the mushrooms and sauté until they release their liquid and turn golden brown. Transfer the browned mushrooms to a plate and set aside.
08
Remove Chicken
Once the chicken is cooked through, transfer it to a warm plate. This allows the chicken to rest while you make the sauce.
09
Drain Excess Fat
Quickly spoon out all but about 1 tablespoon of the rendered fat from the pan, leaving behind any browned bits.
10
Deglaze with Wine
Pour in the 1/2 cup of wine to deglaze the pan. Scrape the bottom and sides with a wooden spoon, loosening all the browned bits (fond) into the liquid. Let it simmer until the alcohol aroma has cooked off.
11
Add Cream and Mushrooms
Stir in the 1/4 cup heavy cream and the sautéed mushrooms into the deglazing sauce. Bring it to a rapid boil and cook for 1-2 minutes, or until the sauce visibly thickens and coats the back of a spoon.
12
Return Chicken to Pan
Return the cooked chicken pieces to the pan, nestling them into the sauce and mushrooms. Spoon the sauce over the chicken to coat.
13
Simmer to Warm
Cover the pan and let it simmer gently for 2-3 minutes, just long enough to warm the chicken through.
14
Adjust Seasoning
Taste the sauce and chicken, then adjust the seasoning with additional salt and pepper if needed.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	607kcal	30%
Fat	47g	67%
Carbohydrate	3g	1%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 0 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Milk	Contains
Sulphites	Contains
Gluten	Free from

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About this recipe

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Method

Prep the Chicken

Heat the Pan

Add Fats

Sear Chicken Skin-Side Down

Brown the Chicken

Flip and Finish Chicken

Sauté Mushrooms

Remove Chicken

Drain Excess Fat

Deglaze with Wine

Add Cream and Mushrooms

Return Chicken to Pan

Simmer to Warm

Adjust Seasoning

Nutrition

Allergens

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