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Chicken and Mushroom Saute

"A quick and easy dish that is low fat and delicious. Serve over cooked rice."

By allrecipes · From Open Recipes · 12 ingredients
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Chicken and Mushroom Saute

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 34,122 recipes mention both. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chicken and Mushroom Saute

2 servings

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Chicken + mushroomtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  3. Parsley + garlictop 4% of all pairs
    Aroma overlapstrong
    Mentioned together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Mushroom + garlictop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together4,700 recipes

    Shared aroma: linalool (floral, citrus).

  5. Butter + mushroomtop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together12,525 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the parsley

How well each one fits the dish's main ingredients (chicken, flour, pepper, butter, mushroom, garlic):

  1. Thymebetter flavor fit
  2. Parsleythe original
  3. Marjoramabout as good a flavor fit
  4. Turmericabout as good a flavor fit

Fit is the average pairing score against chicken, flour, pepper, butter, mushroom, garlic. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).