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Chicken Sauté Aux Champignons

A sautéed chicken dish with mushrooms, seasoned with salt and pepper, finished in a butter and broth sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 Sauté Aux Champignons

Ingredients

Directions

Prepare and brown

  1. Cut the chicken into pieces and season with salt and pepper.

  2. In a skillet, melt butter and brown the chicken pieces on all sides.

Make the sauce and simmer

  1. Add the mushrooms and sauté for a few minutes.

  2. Sprinkle flour over the chicken and stir well.

  3. Pour in the chicken broth and simmer until the chicken is cooked through.

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

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

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

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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
Provides the main protein, which firms and turns opaque as it cooks through.
Butter
Adds fat for browning the chicken and gives the pan a rich flavor.
Mushrooms
Add earthy flavor and moisture as they release their liquid while sautéing.
Flour
Thickens the pan juices and broth into a light sauce as it is heated.
Chicken broth
Supplies the liquid that cooks the chicken and forms the base of the sauce.

The step that matters

Browning the chicken pieces on all sides. Browning creates flavorful Maillard reactions on the surface. Crowding the pan or moving the pieces too early traps steam, so the chicken steams instead of browning.

“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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