Chicken with Creamy Mushroom Sage Sauce
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Greg
Holy Smokes! It’s been a couple months since I made this so I made it tonight. It might be my all time favorite dinner to make because it’s super tasty and works perfectly every time.
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Laila
This turned out wonderfully. I improvised, didn’t have enough white wine so used a mix of white and red and it was wonderful. There was alot of sage in this recipe so if you are skeptical on using the amount called for, cut that down a bit. A superb dish as it is. I love creamed mushrooms so I knew immediately that I would like this. I paired the chicken with rice and sauteed kale which I did in a little garlic in olice oil, chili flakes and a tiny amount of sesame oil. Very good! Will make this many times over.
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cherry
Love this been making it every week for a fast tasty meal yum…. :)
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Mandy
So I decided I wanted to try this recipe because it sounded delicious. I bought the ingredients and made it tonight. I didnt use vermouth only because I didnt want to buy a whole bottle for a little bit of it. Anyway I literally just finished eating this meal and it was delicious! One of the best meals I have ever made :) Only thing is I didnt have enough sauce for my noodles so maybe I need the vermouth for that or just more cream. But awesome dish! Really happy I decided to make it.
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turtlegeek
I just made this, substituting sour cream for the heavy whipping cream since I had some in the fridge and dried sage for the fresh, also adding dried basil and thyme. Used New Zealand Sauvignon Blanc to deglaze, and added some red pepper flakes while sauteeing the mushrooms for a kick. It was phenomenal. Thanks, Elise!
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Jana
Seven or so months after the first time I made this, it’s still a big hit in our house! It’s the dish that my daughter requests first when she comes home from college — and what she requested for her last meal before heading back to dorm food.
If anyone is scared off by not liking wine in your food, don’t be. My husband had this two or three times; heard my daughter and I talking about what wine to use in it next; he couldn’t believe that there was any in it!
It just all marries into one plate of deliciousness!
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John Tanaka
I was very impressed with the sauce. Simple but works well. I used a mix of shitake, maitake and button. It must have been a good batch, I got a great woody taste from the mushrooms.
I fried the chicken as a schnitzel. It somehow suited the luxury of the sauce. The combination of a chrispy peice of chicken, slightly softened by the rich sauce worked well for me.
But, thats just me!
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Becca
I tried this tonight and my husband loved it! Due to not having the herbs I needed, I ended up using thyme (I love thyme with mushrooms) and a pinch of rosemary. I also added some old bay seasoning and some pepper flakes just to add a touch more to the flavor.
We loved it :-) -
Jason
This has become one of my favorite dishes to make for friends. I made it Sunday night. I increased the amount of shallots, and doubled everything to make more sauce. I sliced the chicken, and put everything over penne. It was a hit!
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Robert
I use boneless-skinless breasts too, just a lot easier. And I find the Mini-Bella Mushrooms are perfect for this and usually cost effective. Typically, we serve this with some long-grain brown rice, make extra sauce and put a bit in with the rice for a real winning ensemble!
This is a great recipe. I’ve made it a few times now, and haven’t ran into a single person that didn’t like it! Thanks!
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Joni
WOW! Make this recipe! It is soooo good! Was it the sage that had a lemony flavor? I’ve never used it before and I have been missing out! This was so wonderful and I cannot wait to make it again. Yum!
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Sara
I just made this and it is AMAZING! Thank you for your delicious recipes!
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DrNanc
WOW!!! This was so good. I made it exactly to the recipe except I used boneless, skinless chicken thighs. This is definitely something I would make for company.
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Jana
Made this for dinner last night, sans the sage. (Didn’t miss it.) One of the most delicious things I’ve made in a long time! I lost track of how many times my husband said, “This is really good!”
I took three large chicken breasts, cut off a 1/2″ horizontal slice from the smooth side, then pounded that down to 1/4″. Used the full amount of sauce, and we ate every yummy bit of it!xxxxxyyyyy
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Liz
I cook, a lot! I have tried many different mushroom sauce recipes and variations. My Husband declared this one a “keeper”. I am excited to use the leftovers for breakfast tomorrow over poached eggs and toast. Thank you so much for your culinary delights!
This recipe is sooo delicious!!! My hubby says it’s a once a week meal.
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I’m so glad you and your husband liked the chicken Madelyn!
This was amazing. I used chicken thighs and served it with homemade garlic smashed potatoes! I was looking for a recipe to use the abundance of sage from my garden and this was perfect. I fried up some sage leaves for a garnish. My husband lived this quick restaurant style meal
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Made this and it was amazing ! Restaurant quality , I chucked in a few mixed wild mushrooms but not necessary.
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One of my family’s to favorite. Thank you!!
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This is so delicious.The perfect fall meal! The only thing I would do differently is double the mushrooms. By the time they cook down, there’s a few mushrooms swimming in cream sauce (which is amazing), but I like a lot of fungi in my mushroom sauces. Also, maybe some minced garlic added in while cooking the shallots. My family loved this meal served over mashed potatoes. Thanks so much for this recipe!