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Chicken with Mushrooms

A creamy chicken and mushroom dish with a sauce of butter, flour, cream, broth, and egg yolks.

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 ↓

Chicken with Mushrooms

Ingredients

Directions

Make the sauce

  1. Make a sauce by melting the butter in a pan.

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

  3. Add the cream and chicken broth, stirring until thickened.

Finish the dish

  1. Add the diced chicken and cook for 3 minutes.

  2. Stir in the mushrooms and cook for an additional 2 minutes.

  3. Slowly add the beaten egg yolks while stirring continuously.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Butter
Melts with the flour to form a base that gives the sauce richness and flavour.
Flour
Thickens the sauce when cooked briefly in melted butter.
Cream
Adds richness and body, helping the sauce become smooth and thick.
Egg yolks
Thicken and enrich the sauce as they set gently with heat.
Mushrooms
Add earthy flavour and a tender texture to the finished dish.

The step that matters

Slowly add the beaten egg yolks while stirring continuously.. Egg yolks can curdle or scramble if they meet high heat too quickly. Adding them slowly while stirring blends them evenly into the sauce and lets them thicken it gently.

“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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