Chicken with mushroom sauce

Recipe by
Total Time:
30 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

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  • 500 g - chicken breasts (skinless, boneless)
  • 4 cloves - of garlic, finely chopped
  • Juice - 2 lemons
  • 4 tbsp - oil
  • Chopped chives for garnishing
  • For the mushroom sauce:
  • 70 g - dried mushrooms
  • 3 cloves - garlic
  • 4 cups - chicken stock
  • 12 shallots, finely chopped
  • 75 g - butter
  • 6 tbsp - blackcurrant juice
  • Salt and black pepper to taste
  • 750 g - cream
  • A pinch - grated nutmeg

How to Make Chicken with mushroom sauce

  • Place the chicken, olive oil, garlic, lemon juice in a bowl. Marinate for 2 hours at room temperature or overnight in a refrigerator.
  • Barbeque the chicken until done. Serve with the mushroom sauce poured over it. Garnish with finely chopped chives.
  • Mushroom Sauce:
  • Place the mushrooms in a bowl and pour over the chicken stock over it. Cover the bowl with plastic wrap and set aside for 25-30 mins. or until the mushrooms becomes soft.
  • Drain, squeeze out the liquid and chop the mushrooms. Reserve the liquid.
  • Pass the soaking and squeezed out liquid through a strainer and set aside.
  • Saute the garlic and shallots in butter until soft and light gold in colour. Add the mushrooms and saute for a few more minutes.
  • Gently and slowly add the blackcurrant juice. Boil until the juice is reduced to almost 2 tbsp. Now add the reserved mushroom liquid. Boil and reduce the liquid again to about 1.5 cups.
  • Add the cream. Add salt and pepper to taste and the nutmeg. Mix well.