Creamy Mushroom Sauce is very popular and I believe everyone has their own recipe. I have shared my Creamy Mushroom Sauce recipe on this website, but actually I always cook it slightly differently. Sometimes I use Sour Cream, use different Herbs, add Sake (Rice Wine) OR use Chicken Stock only, and I sometimes use Oil instead of Butter. This is how I cook it most often. You don’t need to add Flour to thicken the sauce. Today I added pan-fried Chicken that was so good with this sauce.


2 Servings


400g Chicken Thigh OR Breast Fillets
Salt & Black Pepper
2 tablespoon Plain Flour
10g Butter *OR 1 tablespoon Oil

Creamy Mushroom Sauce
Extra Butter *OR Oil
6 to 8 Mushrooms *about 150g, thickly sliced
1/2 Onion *thinly sliced
1 clove Garlic *finely chopped
2-3 tablespoons Sake (Rice Wine) OR White Wine *I use Sake (Rice Wine) because I always have it.
1/4 cup Chicken Stock
1/4 cup Cream OR Sour Cream *You can add more
Salt & Pepper
Thyme, Parsley, Dill, Chives, etc. *Note: I used Thyme. I added some sprigs when I simmered the sauce and sprinkled with some leaves before serve.

  1. Clean Mushrooms and slice thickly. Thinly slice Onion and finely chop up Garlic.
  2. Prepare Chicken. If you use Breast Fillets, cut in half horizontally. Season with Salt & Pepper, sprinkle with Plain Flour, and coat each Chicken piece very well.
  3. Melt Butter (OR heat Oil) in a large frying pan, non-stick preferred, over medium heat, and cook Chicken until both sides are nicely browned and just cooked through. Transfer to a plate.
  4. To make Creamy Mushroom Sauce, add some extra Butter (OR Oil) to the same frying pan and cook Onion, Mushrooms and Garlic.
  5. When cooked, add Sake (Rice Wine) OR White Wine, and stir for 1 minute. Then add Chicken Stock, season with Salt and Pepper, and cook for a few minutes.
  6. Lower the heat, add Cream (OR Sour Cream), stir to combine, return the Chicken to the sauce, simmer for a few minutes.
  7. Sprinkle with the Herb of your choice, and serve with Mashed Potato OR Rice, and steamed Veggies. *Note: I used Thyme that is my favourite for this sauce. I added some sprigs when I simmered the sauce and sprinkled with some leaves before serve.