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Chicken with Mushrooms

A creamy chicken and mushroom dish made with butter, flour, milk, mushroom liquor, chicken, canned mushrooms, egg yolks, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Mushroom and chicken 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 with Mushrooms

Ingredients

Directions

Make the sauce

  1. In a double boiler, melt the butter.

  2. Whisk in the flour, then gradually add the milk and mushroom liquor.

Cook and finish

  1. Stir in the cold chicken and cook for 3 minutes.

  2. Add the sliced canned mushrooms and cook for 2 more minutes.

  3. Slowly stir in the egg yolks, salt, and pepper until smooth.

  4. Serve immediately.

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. Mushroom + chickentop 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. Butter + mushroomtop 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. 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

Butter
Enriches the sauce with fat and adds a rich, mellow flavor.
Flour
Thickens the milk into a smooth, creamy sauce.
Milk
Forms the liquid base of the sauce.
Egg yolks
Thicken the sauce further and give it a silky, rich texture.
Canned mushrooms
Add earthy flavor and a soft, tender texture.

The step that matters

Slowly stir in the egg yolks. Egg yolks can scramble if they meet hot liquid too quickly. Adding them gradually, off the heat or over low heat, tempers them so the sauce stays smooth and thick.

“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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