Sauteed Chicken With Mushroom Sauce

Click For Summary

Discussion Overview

This thread centers around a recipe for sautéed chicken with mushroom sauce, specifically featured on the use and care card for the new 8" stainless steel sauté pan. Participants share their experiences with the recipe, discuss potential side dishes, and exchange cooking tips.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, expresses excitement about trying the recipe and seeks suggestions for side dishes.
  • Another participant shares their experience of making the dish and notes it was well-received by their husband.
  • Several users mention serving the dish with rice, mashed potatoes, or baked potatoes.
  • One participant discusses their cooking mishaps, adding a humorous touch to the conversation.
  • Another participant notes they used a blush wine instead of white wine and found it turned out well.
  • One participant suggests using chicken broth as a substitute for wine, as they do not drink wine.
  • Another participant expresses their love for mushrooms and their intention to try the recipe soon.

Areas of Agreement / Disagreement

Views differ on side dish preferences, with some participants favoring rice while others prefer potatoes. No clear consensus emerges regarding the best pairing for the dish.

Contextual Notes

Participants share personal cooking experiences and preferences, highlighting the communal aspect of trying new recipes within the consultant community.

Who May Find This Useful

Consultants looking for recipe ideas and cooking tips may find this discussion beneficial, particularly those interested in using the stainless steel sauté pan.

momoftwins
momoftwins
Messages
1,099
Has anyone made this recipe yet??????????? It is on the use and care card for the new 8" stainless steel saute pan. I am planning on making it for dinner tomorrow night. I would love to have suggestions on what to serve with it (ie rice or mashed potatoes, etc). Thanks in advance!!!!
 
I'd serve a salad & baked potatoes
 
Honestly, I don't know why , but I NEVER look at those recipes. I really need to, because that recipe sounds yummy!!
 
I made it and it was super yummy! My husband was very impressed and so was I because it was the first time I had ever cooked with a SS pan. That dish would be good with potatotes. I think I served green beans, though. Maybe putting the chicken over a bed of rice would be good too.
 
......running off to look for the recipe.....
 
I know that I can't wait to get home to look at my recipe. I think I would love to try this. Is it by chance the recipe that is in the SS pan on the front of the mini catalog?? I think my family will love it though. I live with my mom and my sister so they always have to taste test all of the new recipes. I always tell them that if it doesn't turn out correctly or it is horrible that i will take them to Ruby Tuesday's for dinner...well I still haven't had to take them for dinner.
 
chefheidi2003 said:
I know that I can't wait to get home to look at my recipe. I think I would love to try this. Is it by chance the recipe that is in the SS pan on the front of the mini catalog?? I think my family will love it though. I live with my mom and my sister so they always have to taste test all of the new recipes. I always tell them that if it doesn't turn out correctly or it is horrible that i will take them to Ruby Tuesday's for dinner...well I still haven't had to take them for dinner.
Click to expand...

That is great! I've only messed a couple of recipes up.... I added way too much salt to mashed potatoes once, well okay so I tried using leftover salt potatoes to make mashed potatoes....ew! and then I've also made an alfredo "monster" ....once.... I guess I stirred too much/long! haha
 
Goes well with rice as a side dish.
 
I added a bit of pressed garlic to the recipe
 
Can someone post this recipe? Sounds like a good one for dinner tonight!
 
Yes please post...I am at work and would love to try the recipe tonight
 
I will definitely have to try it I love mushrooms! Thanks for posting!
 
2 boneless, skinless chicken breast halves (4-6 oz)
Salt & ground black pepper
2 tbsp all-purpose flour
1 tsp olive oil
1 tsp butter
1 cup sliced mushrooms
1 medium shallot, finely chopped
1/4 cup dry white wine such as a Sauvignon Blanc
3 tbsp heavy whipping cream
1 tbsp chopped fresh parsley

  1. Preheat oven to 400 F. Season chicken with salt and black pepper. Dredge chicken in flour, shaking off excess; set aside. Heat oil and butter in 8-in saute pan over medium heat 1-2 minutes or until butter is foamy. Place chicken in pan; cook undistubed 3-4 minutes until golden brown. Turn chicken over; place pan in oven and bake 8-10 minutes or until internal temperature reads 170F in thickest part of breast. Remove pan from oven with oven mitts. Remove chicken from saute pan; tent iwth foil.
  2. Holding handle with oven mitt, return pan to stovetop. Add mushrooms and shallot; cook over medium heat 2-3 minutes or until shallot is fragrant. Add wine and simmer until liquid is reduced by half (about 1-2 minutes). Add cream and parsley simmer an additional 1-2 minutes or until sauce is slightly thickened. Season to taste with additional salt and black pepper. Slice chicken on a bias; serve with sauce.
Yield: 2 servings
US Nutrients per serving: Calories 300, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 100 mg, Carbohydrate 10 g, Protein 29 g, Sodium 390 mg, Fiber less than 1 g.
 

Attachments

Last edited:
:) Bump...so I can go to the grocery store soon!
 
Oops...thanks Tasha!
If I had been patient one more second I wouldn't have had to bump!
 
No problem. Enjoy the recipe. I need to get the ingredients to make this. I think I'll make it for friday night dinner.
 
Not sure if anyone watched the training DVD (we watched a training deal at my cluster meeting) about stainless steel, this suace is what he demos. It looks really easy to make. It will be my first time deglazing a pan. I wish I could get my DH to eat mushrooms. I LOVE mushrooms, so finding subsitutes can get a little trickey. ;)
 
I give it two thumbs up!:thumbup: :thumbup:
I made this tonight and it turned out pretty good! I used what I had in my pantry which was a blush wine and it still turned out fine. DH thought that the black pepper overpowered the taste of it and I forgot to add garlic, like someone suggested. But I would make this again, and definitely a good one for guests. In a serving dish it would look like it was very complicated to make with the mushrooms and all!

P.S. I would double the sauce recipe, though, if serving with rice, to give each guest enough sauce to spoon over their chicken and rice.
 
Last edited:
TwinGirlsMom said:
P.S. I would double the sauce recipe, though, if serving with rice, to give each guest enough sauce to spoon over their chicken and rice.
Click to expand...

Thanks for that info. I like a lot of sauce/gravy. :D
 
This recipe is absolutely delicious! I actually did it today on my portable induction cooker. I decided to surprise my husband at lunch and it came out mmmmmm! I served it with rice made in the rice cooker of course. I think next time I will serve it with new potatoes.

I highly recommend it!
 
micocina said:
This recipe is absolutely delicious! I actually did it today on my portable induction cooker. I decided to surprise my husband at lunch and it came out mmmmmm! I served it with rice made in the rice cooker of course. I think next time I will serve it with new potatoes.

I highly recommend it!
Click to expand...
I hope you saved me some!!!
 
  • Thread starter
  • #22
Thanks for all the replies ladies. I did make it for supper tonight and it turned out very well. I really liked it. I ended up serving mashed potatoes and green beans with it.
 
MMMMM and you didn't invite the rest of us over for dinner...I am so disappointed.
 
tlennhoff said:
Thanks for that info. I like a lot of sauce/gravy. :D
Click to expand...

We do too! I don't care for my rice to be dry, and DH loves to smother chicken in sauce on his plate!
 
  • Thread starter
  • #25
chefheidi2003 said:
MMMMM and you didn't invite the rest of us over for dinner...I am so disappointed.
Click to expand...

Heidi - it would have been a long drive/flight to get to my house by dinner time!
 
I want to try this recipe, but we don't drink wine in our house. Is there a substitution for the wine in the recipe that I could use? I hate to go buy a bottle of wine to only use that little bit.
 
Chicken broth. We don't drink wine either. Sometimes for recipes I will buy a bottle of wine then make several dishes that call for it in the next few weeks. I have no idea if it's still good for that long, but I kept a bottle in the fride for about 6 months doing different recipes with it (white wine).
 
Great! Chicken broth is definately something I have in the pantry. Thank you!
 

Frequently Asked Questions

What ingredients do I need to make Sauteed Chicken With Mushroom Sauce?

To make Sauteed Chicken With Mushroom Sauce, you will need boneless, skinless chicken breasts, fresh mushrooms, garlic, onion, chicken broth, heavy cream, olive oil, salt, pepper, and fresh herbs like thyme or parsley for garnish.

How long does it take to prepare and cook Sauteed Chicken With Mushroom Sauce?

The total time to prepare and cook Sauteed Chicken With Mushroom Sauce is approximately 30 to 40 minutes. This includes about 10 minutes for preparation and 20 to 30 minutes for cooking.

Can I use other types of meat instead of chicken?

Yes, you can substitute chicken with other meats such as turkey, pork, or even tofu for a vegetarian option. Just adjust the cooking time accordingly based on the type of meat you choose.

What can I serve with Sauteed Chicken With Mushroom Sauce?

This dish pairs well with a variety of sides, including rice, mashed potatoes, pasta, or steamed vegetables. A fresh salad or crusty bread can also complement the meal nicely.

Can I make Sauteed Chicken With Mushroom Sauce ahead of time?

Yes, you can prepare the chicken and mushroom sauce ahead of time. Store them separately in the refrigerator and reheat before serving. However, the sauce may thicken upon cooling, so you may need to add a little chicken broth or cream when reheating to reach the desired consistency.

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