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Creamed Chicken with Mushrooms

A creamy chicken and mushroom dish made with butter, flour, milk, eggs, and Worcestershire sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Creamed Chicken with Mushrooms

Ingredients

Directions

Make the cream sauce

  1. Melt the butter in a saucepan over medium heat.

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

  3. Add the milk gradually, stirring until the mixture thickens.

  4. Strain the mixture and stir in the beaten egg yolks.

Finish and serve

  1. Add the chopped chicken, mushrooms, salt, and pepper.

  2. Cook for a short time, then stir in the Worcestershire sauce and beaten egg whites.

  3. Cook for 1 more minute and serve.

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. 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 flavor to the base.
Flour
Thickens the milk into a smooth white sauce as it cooks.
Rich milk
Forms the liquid base of the sauce, which thickens when heated with the flour.
Egg yolks
Enrich and thicken the sauce, adding richness and body.
Egg whites
Add lightness and a softer, airier texture to the creamed mixture.

The step that matters

Stir in the beaten egg yolks after straining. Egg yolks can curdle or scramble if the sauce is too hot when they are added. Keeping the heat moderate and stirring constantly lets them 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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