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Baked Chicken and Mushrooms

A baked chicken dish with mushrooms, butter, milk, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Baked Chicken and Mushrooms

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the sauce

  1. Cut the boiled chicken into small squares.

  2. In a saucepan, melt the butter and dissolve the cornstarch in it.

  3. Add the boiling milk, salt, and red pepper to the saucepan and stir to combine.

  4. Pour the sauce over the chicken and add the mushrooms.

Bake and serve

  1. Transfer the mixture into shells, top with breadcrumbs and a little fresh butter.

  2. Bake at 400°F (200°C) for about 15 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Milk + mushroomtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,231 recipes

    Shared aroma: 1-hexanal (fruit).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Forms the liquid base of the sauce, which thickens as it heats.
Cornstarch
Thickens the milk into a smooth sauce that coats the chicken and mushrooms.
Butter
Adds richness and helps the cornstarch dissolve smoothly before the milk goes in.
Breadcrumbs
Form a crisp, browned topping during baking.

The step that matters

Add the boiling milk to the cornstarch mixture. Cornstarch must be stirred constantly as it heats in liquid; if it is added to cold or unstirred liquid, it clumps and the sauce will not thicken smoothly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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