There are times when making a good first impression is vital. Interviews, first day at work, first day of school, first date, first time meeting the parents. Some of those times, it’s all about you… How you present yourself, what you say and how you say it. Sometimes, though, you can ‘cheat’ a little. You know, get a bit of help from your super-stylish friend or your stove.
This recipe for Chicken in a Creamy Mushroom Sauce is the perfect impressive meal. If you’re having the parents over for dinner for the first time, or inviting your date over for a home-cooked meal, or even having the boss over (apparently this happens… Weird), this is the dish to make. Serve it with some egg noodles or pappardelle (bonus points for home-made or fresh pasta), some steamed veggies (asparagus is always a classy choice… Does anyone else think asparagus seems like a fancy vegetable?? Anyone? No? Ok.) and voila! That stain you’ve been meaning to get out of your shirt has become invisible, your not-so-organized living room is an afterthought. Why? Because this dish is that amazing.
It’s just that damn delicious. Hehehe, see what I did there? Chungah has truly outdone herself. I thought her sun-dried tomato sauce (recipes here and here!) was my favourite… But this one takes the cake. Go make this now. Seriously. Go. Now.
Let’s get to it then! (And look at that creaminess!!!!! Is it ok to just drink a sauce?)
- Original Yield: 8 servings
- Actual Yield: 4 servings (this is only because we eat 2 thighs/one breast for dinner… One chicken thigh wouldn’t be enough for me!)
- Original Prep Time: 10 minutes
- Actual Prep Time: 20 minutes
- Original Cook Time: 40 minutes
- Actual Cook Time: 35 minutes (we did chicken breasts instead of thighs this time, and the cook time was a bit faster)
Notes or comments from the author:
- In the post, Chungah mentions that she wishes she had made more sauce. I found that there was just enough and we didn’t really have much extra for, as an example, the noodles. Doubling the sauce, though, would have given us too much (is that a thing, though? Too much creamy, mushroomy, sauce?), so I’d stick with the given amounts unless you want a whole lot of sauce. There’s nothing wrong with that. Sauce is good. I won’t judge.
Verdict: Success (with modifications)! This recipe is a winner in my books and I’ll definitely be making it again. When it comes to flavour, Chungah has yet to steer me wrong (ingredient amounts and timing is another thing, but always sooooo worth it). And seriously… The mushroom sauce she made here can be used for a myriad of other meats or dishes… I’m thinking of thinning it a bit and trying it with pasta as well as with a pork roast and mashed potatoes. I’ll tell you how those turn out!