Chicken in Cream Sauce with Mushrooms

Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Main Course - Chicken - Poultry, Prepare Ahead - Serve Later
Servings: 10 servings
Author: Catherine Christiano


  • 6 pounds chicken pieces on bone skin and fat removed
  • 1/3 cup flour
  • pinch salt
  • pinch pepper
  • 1 clove garlic slivered
  • 1/4 cup canola oil
  • 1 3/4 cups canned reduced sodium chicken broth
  • 16 ounces fresh white mushrooms stems trimmed; if large, quarter
  • 1/4 cup canola oil
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup whole milk preheated

Serve with

  • steamed rice


  • If chicken breasts are very large, cut across bone to individual portion sized pieces. In pie plate or shallow dish, combine flour with salt and pepper.
  • In 8-quart stock pot, over medium-high heat, heat oil and add garlic.
  • Dredge chicken pieces in flour mixture; brown in hot oil on all sides in two batches. Drain browned chicken on paper towels. Discard fat and garlic remaining in pot.
  • Return chicken to pot, add preheated chicken broth, bring to a boil, then reduce heat to simmer covered for 15 minutes. Add mushrooms; continue cooking for 15 more minutes.
  • When chicken is almost done, in separate saucepan heat 1/4 cup oil, whisk in flour until smooth but not brown, add salt and pepper. Gradually whisk preheated milk into flour mixture to prevent lumps from forming. Gradually add liquid from chicken. Stir over heat until thickened. If lumps form, use immersion blender to eliminate. Add sauce to chicken and mushrooms. Serve warm over steamed rice with lots of sauce.


Pairs well with steamed vegetables.