Chicken in Creamy Mushroom Sauce
This chicken in creamy mushroom sauce is a very simple recipe that takes only 15 minutes to make – thanks to the shortcut of using a piece of ready-to-eat chicken breast. Despite the short-cut, the dish tastes wholesome, natural and luxurious.
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STEP-BY-STEP PHOTOS (Chicken in Creamy Mushroom Sauce)
I made 2 servings of creamy mushroom sauce (pictured above). It consisted of 3 types of mushrooms (button, maitake & hon shimeji). You can get the creamy mushroom sauce recipe with step-by-step photos by clicking here.
Divide the mushroom and creamy sauce into two serving plates (pictured above is one serving).
I used ready-to-eat chicken breast (Betagro brand, purchased from 7-11) as a short cut. I am in love with this brand of cooked chicken as it is tasty and convenient – just remove from the packaging and it is ready to eat. Besides this brand, I have found similar ready-to-eat chicken from Don Don Donki. You can also buy cooked chicken from the supermarket rotisserie deli section.
Add chicken breast to the serving plate and spoon the sauce over. Garnish with more parsley and black pepper. Serve with slices of toasted crusty bread to soak up all the sauce.
Chicken in Creamy Mushroom Sauce Recipe
In this recipe, I used ready-to-eat cooked chicken as a short-cut. If you prefer to cook the chicken from scratch, you can either steam or pan-fry the chicken. This will add 10-15 minutes to the recipe total time.
Ingredients:
- 2 pieces ready-to-eat cooked chicken breast
- bread (any type and amount) omit if eating low-carb
- freshly cracked black pepper
- fresh chopped parsley
Creamy Mushroom Sauce
- 2 tbsp olive oil
- 150g assorted cut mushrooms (I use button, maitake & hon shimeji)
- 1 tsp dried Italian seasoning (or any fave dried herbs, or 2 sprigs fresh thyme)
- 1/4 tsp garlic powder (or 2 cloves minced garlic)
- 60ml light thickened cream for thicker consistency, use thickened or heavy cream
- 30ml soy milk for thicker consistency, use full cream or regular cow milk
- 1/2 tbsp ramen paitan concentrate or soy sauce, chicken consomme powder &/or garlic salt
- 15g unsalted butter
Directions:
- Make creamy mushroom sauce. Heat olive oil in pan, add mushrooms, Italian seasoning and garlic powder. Fry until the mushrooms start to wilt. Add cream, soy milk and ramen paitan concentrate (or substitute seasonings). Bring to a boil then reduce to a simmer for a few minutes, until the mushrooms are cooked. Add butter as a finishing touch. Check out the detailed step-by-step photos here.
- Plate and serve. Add 1 piece cooked chicken breast to each serving plate. Divide and pour the creamy mushroom sauce evenly over the chicken. Garnish with parsley & black pepper. Serve with sliced bread to dip & soak up all the sauce.