Thanks for supporting Munatycooking.com, Yum! So flavorful!   I actually made it as a sauce to go with steak and it’s perfect.  I read a comment questioning what half and half was? The sauce was to kill for. Add 2 Tbsp butter to pan along with 2 Tbsp flour. Dump the mixture over the chicken and onion and spread as necessary to evenly cover. I’ve made this twice now. We love sauce ☺️. Try to get everything to lower heat and be patient. Add in the chicken. Can I use chicken breasts instead of thigh? I kept “taste-testing” it periodically while the chicken was cooking but I almost ate all of it by the time chicken was done! And yes, it’s made completely from scratch. Absolutely delicious! It is a common kind of condensed canned soup that is well-known in North America. lol I did drain the excess fat. When you sear the chicken breast and trap all the juices inside, then serve it with mushroom gravy over creamy mashed potato, you know that you will please a crowd. I tried this and it was a hit with my 2 difficult to impress brothers! Another delicious dish! 😀. Cook until the gravy is thick and the chicken breast is cooked through.  Tastes better than some restaurant sauces.Â, I substituted  cream for half milk and half vegie stock. I don’t see credit given, and if it wasn’t I apologize. I want you to feel comfortable cooking with chicken breast so I’m going to teach you how you can avoid overcooking the chicken breast even after letting it cook for a long time in the mushroom gravy. medium onion, salt, large carrot, cream of mushroom soup, chicken thighs and 1 more Swedish Meatballs with Cream of Mushroom Soup I Food Blogger Worcestershire sauce, olive oil, sour cream, beef broth, milk and 15 more Love it! Jennifer, the recipe indicates to drain the excess fat (juices) after the chicken has been cooked: Place chicken, skin-side up, in a single layer into the prepared baking dish. My boyfriend said it was, “Damm delicious. When I added the cream it curdled………..?? You can try printing them, pinning them on Pinterest, or saving the email updates. This seems pretty similar to your baked chicken and mushroom skillet, what’s the biggest difference in this one? Bake uncovered at 350 degrees for 1 hour or until chicken is done. Your email address will not be published. Very nice recipe! Add two tablespoons of flour and stir for one minute on medium high. (Rotate the chicken … Didn’t put garlic (sadly) cause one person in the family that was with us can’t eat it… And the chicken we had in the house was boneless and skinless….and you know what, it was still delish! You definitely have culinary skills, girlfriend!! Today, I made the chicken with mushroom sauce. How would I make this with frozen chicken thighs? As always, please use your best judgment regarding substitutions and modifications. I have used chicken breast in this recipe, made it juicy and full of flavor. This chicken recipe looks so good! Stir in flour, until everything is combined well together. Sounds delish! Remove the chicken breast from the pan. Half and half is a mixture of milk and cream, available in the dairy section. I like the simplicity. ), and a good chicken broth. Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. Thank you for clarifying that for me! Hi, sounds delish!!!!! This dish would be perfect for lunch and dinner. I am fond of the chicken and mushroom combination, and if you are like me, then you might want to try my Chicken Mushroom Cream Soup, or my Creamy Chicken and Mushroom Soup. I did add some chopped fresh green onions to the mushrooms and used fresh basil and thyme that I chopped finely. i made this dish this evening for dinner, served it with rice and it was wonderful! Yes, of course. Thank you!! Do you have a recipe for hot and sour soup? What a great chicken recipe with creamy mushroom sauce – it is really mouth-watering and looks so delicious. Thanks for this! I recommend using both cream and whole milk. Average Second version I added an onion, increased the garlic to 4 cloves, and doubled the basil and thyme. Place a plastic bag or cling wrap over the chicken and pound to even thickness 2cm / 4/5" thick. Good luck, Mary! The cream sauce was amazing. I love when it’s obvious there wont be sauce lacking, seems to be plenty for everyone here 😀 Mmmm ^ ^ Thanks for the recipe! Pour the soup mixture over the chicken evenly. I will definitely make again. Whisk in flour until lightly browned, about 1 minute. Pour in the beer; add the crushed garlic, stock powder and salt; turn the chicken skin side down; cover with foil and refrigerate for 4-6 hours or overnight for a deeper flavour. First recipe I ever tried from your blog and I’m very pleased! Simmer chicken legs for 25-30 minutes, until the chicken is completely cooked through and the juices run clear when chicken is cut in the middle. So much cheaper than breast meat, and the juicy results can’t be beat! . But I did forget to sprinkle the chopped parsley…,  I served this with spaghetti noodles. could you please let me know what half and half means. Then you posted this recipe and I knew I had to make it. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. window.adthrive = window.adthrive || {}; Chicken breast when cooked the right way, gives an amazing flavor. Looking at the ingredients, it is one way to prepare a scrumptious chicken meal with high nutritional benefits, this is amazing. Off to the next one! The best part is I get leftovers for lunch 🙂. Chicken with Mushroom gravy is what we are going to indulge in today. Delishhhh, Can i use just milk or do I have to use cream as well. I mean, you can season the chicken breast with salt and black pepper, shallow fry it, and it will taste like a top-notch dish. I’m planning to make it this evening. In the same frying pan, add the rest of butter and olive oil. Back to today’s delight. Flip the chicken to the other side when golden brown, cook the other side until golden brown too. 45 minutes is perfect. Actually I have not found one from this blog that I don’t like, they are all incredible, tasty, easy and over the top! My family loves them. Thanks for the feedback and the tips 🙂 I’m glad that you have enjoyed this dish. I used chicken breast and baked some finger potatoes on the side. Make the creamy mushroom sauce in the skillet, then nestle the cooked chicken back in the sauce, cover the pan turn off the heat, and let the skillet rest a few minutes before serving. Thank you for sharing your recipes! Serve with mashed potatoes or pasta and enjoy! This looks like it would pair well with pork (and probably 1000 times more tasty than Campbell’s), so I was wondering if you ever tried it. Add the chopped onion and cook until translucent. It should but please note that cooking time can vary depending on the size of your chicken. Definitely in the regular rotation. Let the ingredients simmer until the mixture is all … Unfortunately, without further recipe testing, I cannot answer with certainty. I saw this basic recipe posted at Natashaskitchen Blog but chicken breasts were used. I actually make a really good Mac & cheese with skim milk, & 2 cheeses. Unfortunately, I cannot eat all that luscious dairy anymore. How insulting to Chungah !!!! Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Easy recipe, yummy, and a definite make again, and again!Â, do You know what the conversion would be to use corn starch instead of flour to make it gluten free? Step-by-Step . Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I actually have not tried this with pork chops but it sounds amazing! There’s no condensed canned soups involved here. 🙂, these is so good, i cooked it last night for dinner and my bf love it. Mushrooms are great choice for winter season. They taste more delicious than the ones at restaurants! Hi Cheryl, I’ve been following you on Pinterest. Looks dangerous delicious! Will certainly make again. var chicscript = document.createElement('script'); thank you. }); I used dried fungus from the Asian market, onions, more butter, milk instead of cream and I thinned with water then let it simmer. I will definitely be making this again! Saw this recipe on Pinterest and decided to make it tonight for my hubby before he goes into night shift. Thanks. }. There’s no condensed canned soups involved here. That’s correct, the two are cooked separately. 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