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Chicken Cream

A creamy chicken dish made by pounding chicken into milk and adding cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and milk are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,389 recipes. Both carry 1-hexanal, which smells fruit. The science ↓

Chicken Cream

Ingredients

Directions

Make the sauce

  1. Pound the finely chopped chicken in a mortar until smooth.

  2. Heat the milk in a saucepan.

  3. Gradually add the pounded chicken to the milk, stirring continuously until thickened.

  4. Season with salt and pepper, then stir in the cream to taste.

Serve

  1. Serve hot.

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 + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

  2. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Pepper and cream barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Chicken breast
Pounded into a smooth paste, it thickens the milk and gives the sauce its body.
Milk
Forms the liquid base that the pounded chicken thickens as it heats.
Cream
Adds richness and a smoother, silkier mouthfeel at the end.

The step that matters

Adding the pounded chicken to the milk. If the chicken is added too fast or the milk is not stirred, lumps can form instead of a smooth sauce. Gradual addition with constant stirring lets the protein disperse evenly and thicken the liquid gently.

“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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