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Chicken Sauté Aux Champignons

A sautéed chicken dish with mushrooms, butter, flour, and broth.

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 the chicken

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

  2. In a skillet, melt the butter over medium heat.

  3. Add the chicken pieces and brown them on all sides.

  4. Remove the chicken and set aside.

Make the sauce and finish

  1. In the same skillet, add the mushrooms and sauté until tender.

  2. Sprinkle flour over the mushrooms and stir well.

  3. Gradually add the chicken broth, stirring until thickened.

  4. Return the chicken to the skillet, cover, and simmer until 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; browning the pieces builds savory flavor in the pan.
Mushrooms
Soften as they sauté, releasing moisture and adding earthy, savory flavor to the dish.
Butter
Fat for browning the chicken and adds rich flavor to the skillet.
Flour
Thickens the pan juices and broth into a smooth sauce.
Chicken broth
Liquid that forms the sauce base once thickened with flour.

The step that matters

Gradually add the chicken broth, stirring until thickened. Adding liquid slowly while stirring lets the flour disperse evenly; dumping it in at once can leave lumps. Flour thickens as its starch gelatinizes with heat, so the sauce needs time at a simmer to reach full thickness.

“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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