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Chicken Creamed

A creamy chicken dish with mushrooms cooked in butter, flour, milk or cream, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Chicken Creamed

Ingredients

Directions

Make the creamed sauce

  1. Melt the butter in a saucepan over medium heat.

  2. Stir in the flour until smooth.

  3. Add the milk or cream and let the mushrooms cook in this mixture for 5 minutes.

Add the chicken and serve

  1. Season the chicken with salt and pepper, then add it to the sauce.

  2. Cook for an additional 3 minutes.

  3. Serve from the chafing dish.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  4. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  5. Mushroom + milktop 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

Chicken
Provides the main protein and bulk of the dish.
Mushrooms
Add earthy flavor and a tender texture that softens as they cook in the sauce.
Butter
Adds richness and carries flavor as the base for the sauce.
Flour
Thickens the milk or cream into a smooth, creamy sauce.
Milk or cream
Forms the liquid base of the sauce, giving it body and a creamy texture.

The step that matters

Stir in the flour until smooth. Flour must be fully blended into the melted butter before the liquid goes in, otherwise lumps form. Cooking the butter and flour together also removes the raw starch taste and lets the sauce thicken evenly once the milk is added.

“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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