Chicken with Mushroom Sage Sauce
Posted By admin on March 15, 2009
Sunday Comfort Food. It’s been stressful couple of weeks, and we are both in need of comfort food today, so I went through my recipes, and found this one for Chicken & Mushrooms — comfort food at it’s best. We made this recipe today, and devoured it almost totally. I really thought I would have a bit for leftovers, but there is hardly enough left for one small meal.
This recipe is a copy of something my mother made one year when I was visiting, and I’ve loved it ever since. She usually used water with a boullion cube mixed in), and as I recall, also added sour cream into this. Since I think the cream is enough, I’ve not added in any sour cream to this recipe.
Easily one of my son’s favorite recipes, he has asked for this numerous times, even with his self-proclaimed dislike of mushrooms. For him, this is almost always served with rice, or orzo pasta. I personally prefer this with mashed potatoes, as the creaminess of the mashed potatoes is enhanced my the creaminess of the mushroom sauce.
Although this particular version uses sage, I’ve also substituted basil on occasion, and it’s almost as delicious. But there really isn’t anything like the amazing flavor of the sage.
Sage and Mushrooms
Chicken with Mushrooms and Sage Sauce
2-3 Tablespoons butter
1 small onion, chopped
10 ounces mushrooms – portabella or baby portabellas
1 cup wine, or chicken stock (or, alternatively, if you have neither, water & bouillon dissolved into it)
2/3 cup heavy cream
3 tablespoons sage – fresh, chopped or 3/4 tablespoon dried sage
1 tablespoon vegetable oil
1 1/2 pounds chicken breast, thinly sliced
salt & pepper to taste
Melt butter, and then saute the onions for about 1 minute. Add in the mushrooms and saute until the mushrooms have browned and the liquid has reduced.. between 5 & 10 minutes, depending on the mushrooms.
Deglaze the pan with the wine or chicken stock being sure to scrape the bottom of the pan to get anything that is stuck there. Mix in the cream and then allow to boil, reducing the sauce down until it is nicely thick.. about 10 minutes or so should do. The sauce should stick to the back of a spoon when it is thick enough. Once the sauce is ready, stir in the sage (don’t do this before, or the sage can become bitter).
Meanwhile, in a second pan, heat the vegetable oil on medium heat, and saute the chicken breasts – 2-3 minutes per side (depending upon how thick the breasts are), until the chicken is cooked through.
Put the cooked chicken in the pan with the mushrooms, and stir to coat the chicken. Serve immediatly, with potatoes, rice, or pasta.
Enjoy :)
Egads… I am sooooo fullllll.
This was unbelievably good – just be careful with the bullion, my sauce became just a tad too salty due to the two bullion cubicles. Thankfully it was balanced out by just a bit under-salted mashed potatoes.
This is one of the best chicken foods I’ve ever had. Period.
I have made this several times, and once for company, and each time it is amazingly fantastic. It tastes like something I could pay good money for at a quality restaurant, but it’s so easy! Thanks so much for posting this. I cannot tell you how much I love this.
I’m so glad you enjoyed it — it’s one of my favorites, too.