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Chicken with Mushrooms

A creamy chicken and mushroom dish 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 over medium heat.

  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
Fat that coats the flour and adds richness to the sauce.
Flour
Thickens the milk and liquor into a smooth sauce as it cooks.
Milk
Forms the liquid base of the sauce, giving it body and a creamy texture.
Egg yolks
Enrich and thicken the sauce, adding richness and smoothness.
Mushrooms
Add earthy flavour and a tender texture to the dish.

The step that matters

Slowly add the egg yolks while stirring continuously. Egg yolks can scramble if they meet heat too quickly. Adding them slowly while stirring blends them into the sauce evenly, so it thickens smoothly instead of curdling.

“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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