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Chicken with Mushrooms

A creamy chicken and mushroom sauce served over toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 chafing dish, melt the butter.

  2. Stir in the flour and cook for 1 minute.

  3. Gradually add the milk and mushroom liquor, stirring constantly.

Cook and serve

  1. Add the cold chicken and cook for 3-4 minutes.

  2. Stir in the sliced mushrooms and cook for an additional 3 minutes.

  3. Slowly add the egg yolks while stirring continuously.

  4. Season with salt and pepper, then serve over toast.

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 flavour as the base for the roux.
Flour
Thickens the sauce when cooked with the butter into a roux.
Milk
Forms the liquid base of the sauce, which thickens as it heats.
Egg yolks
Enrich and thicken the sauce, giving it a smoother, creamier texture.
Mushrooms
Add earthy flavour and a tender texture to the creamy sauce.
Cold chicken
Provides the main protein, warmed through in the sauce.

The step that matters

Adding the egg yolks. Egg yolks can scramble if they meet hot liquid too fast. Adding them slowly while stirring constantly, with the heat controlled, helps them blend in and thicken the sauce 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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