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: 8 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. Remove chicken to platter while preparing sauce.
  • When chicken is almost done, in a separate 3-quart 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 a portion of liquid from chicken; whisk to combine. Then transfer white sauce to stock pot with broth. Whisk over heat until sauce thick and smooth . Return chicken to pot. Serve warm over steamed rice with lots of sauce.


Pairs well with steamed vegetables.