Chicken with Mushroom Cream Sauce

    Chicken with Mushroom Cream Sauce

    Recipe Picture:Chicken with Mushroom Cream Sauce
    3

    Chicken with Mushroom Cream Sauce

    (251)
    1hour25min


    247 people made this

    This sauce is divine and elegant enough for a dinner party while being very simple to make. You may require less salt than is given.

    Ingredients
    Serves: 8 

    • 125g butter, divided
    • 1/2 cup chopped onion
    • 8 large mushrooms, chopped
    • 1 clove garlic, minced
    • 2 tablespoons plain flour
    • 1/2 cup chicken stock
    • 1 teaspoon celery salt
    • 1/2 teaspoon white pepper
    • 1/2 cup (125ml) white wine
    • 1 1/2 cups grated Havarti or mild Cheddar cheese
    • 1 cup (125g) plain flour
    • salt and pepper to taste
    • 8 skinless, boneless chicken breast fillets, pounded thin

    Directions
    Preparation:30min  ›  Cook:55min  ›  Ready in:1hour25min 

    1. Preheat oven to 150 degrees C. Lightly grease a medium baking tray.
    2. Melt 65g butter in a medium frypan over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes. Stir in 2 tablespoons flour, chicken stock, celery salt, white pepper and white wine. Reduce heat to low and cook, stirring frequently, until thickened and well blended, about 10 minutes. Mix 1/2 cup cheese into the thickened sauce mixture and stir until melted.
    3. In a shallow medium bowl, mix 1 cup flour with salt and pepper. Coast chicken breast halves in the flour mixture. Melt remaining 65g butter in a large frypan over medium high heat. Cook chicken until lightly browned on all sides. Arrange breast halves in the prepared baking dish and cover with the sauce.
    4. Top chicken breast halves with remaining cheese. Bake in the preheated oven 25 minutes, or until chicken is no longer pink and juices run clear.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (251)

    Reviews in English (189)

    by
    36

    This is an elegant and incredible recipe, the name "Chicken Monterey" does not do it justice. You have to make it right, if you don't follow the recipe don't complain. This is a classic french mushroom sauce and the flavors combine to make you nearly weep. I made this for a party I threw and didn't even try it till after the party because I had been cooking all day. When I popped a bite into my mouth I made noises that were, well, inappropriate. When you brown the chicken, do it in hot, almost browned butter to acheive the browning without overcooking the chicken. I think that may be where some people are complaining, they destroy the chicken before they ever put it in the oven. The sauce needs to be made exactly according to the directions. I will cherish this recipe in my files forever. -Oh yeah, I am going to try adding some diced green chiles next time, but only because I have followed the directions once already.  -  25 Apr 2005  (Review from Allrecipes USA and Canada)

    by
    35

    Fortunately, my husband and I raised our children to at least "try" everything that's on their plates. To our delight they've developed very mature palates and I knew that this recipe,with all of the wonderful mushrooms would be an instant hit. Although I only made four chicken cutlets I kept the sauce amount the same and used about 4 ozs. of cheese. I didn't have any white wine on hand, however, I used a good hardy beer instead. If you're not a salt person, leave out the celery salt; it won't make a difference. This dish was delicious!  -  24 Sep 2001  (Review from Allrecipes USA and Canada)

    by
    27

    Thank you all for your great reviews....I agree w/ all of you that there needs to be more sauce, and I also double it when using breast halves and adapt as needed...more wine...less celery salt, etc - forgot to mention that in orig recipe, but as any good cook knows....you have to be able to adapt as needed to any recipe!!!! I love all the helpful hints that I get from the reviews of various recipes - I can tell who loves to cook and I am NEVER insulted when my recipes are critiqued! ALSO, try using chicken cutlets, as they are thinner and take less time to pan fry than regular breast halves - and I add Garlic Pepper to the flour to bread the chicken in b/c we love garlic, and I add about 3 cloves of garlic, and pre cut mushrooms will cut down on your prep time. Sauce is probably enough if you use the cutlets, as opposed to the breast halves, and you can cut down on the baking time if using the cutlets. So glad that everyone has enjoyed this recipe, my best friend shared this recipe w/ me several years ago, and it has been a favorite around our dinner table!!!! Doreen  -  17 Jan 2002  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate