Our shiitake version

We used shiitakes for this creamy chicken dinner and left out the onion shown in our ingredient preparation photo. The recipe below follows the quantities in our supplied recipe sheet, with the mushroom variety changed to shiitakes.

Adapted from Natasha Bull’s Creamy Mushroom Chicken at Salt & Lavender, whose ingredient list matches our sheet. The cooking times below are suggested guidance rather than a record of our measured cooking times.

Fresh shiitake mushrooms in a metal colander
Fresh shiitakes before slicing; remove their tough stems.

Make the chicken

Yield: 4 servings. Time estimate: 35–40 minutes. Equipment: wide skillet or shallow Dutch oven, knife, plates, tongs and food thermometer.

Ingredients

  • 2 large boneless skinless chicken breasts
  • Salt and black pepper, to taste
  • All-purpose flour, enough for a light coating
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 12 ounces fresh shiitake mushrooms, tough stems removed, caps sliced
  • 1/4 teaspoon Italian seasoning
  • 3 garlic cloves, minced
  • 1/2 cup chicken broth
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 cup heavy cream

Method

  1. Slice each breast horizontally into two thin cutlets. Season and lightly dust with flour, shaking off the excess.
  2. Heat olive oil in a wide pan over medium-high heat. Brown the cutlets on both sides, approximately 4–5 minutes per side depending on thickness; transfer to a plate. Browning alone does not establish doneness.
  3. Melt butter in the pan. Add shiitake caps and Italian seasoning. Cook until released moisture evaporates and the mushrooms brown; work in batches if needed. Transfer mushrooms to a plate.
  4. Add garlic, broth, lemon juice and Dijon. Stir and scrape up browned bits, reducing the liquid for a few minutes.
  5. Stir in cream and return chicken, mushrooms and accumulated juices. Gently simmer until the sauce thickens and the thickest part of every cutlet reaches 165°F on a food thermometer. Add seasoning to taste.
Flour-coated chicken cutlets browning in a red Dutch oven
Brown the chicken before making the sauce.
Sliced shiitake mushrooms browned with herbs in the cooking pan
The mushrooms after browning.

Serving and leftovers

Rice, mashed potatoes or noodles are suggested sides for the sauce. Pair with a green vegetable or simple salad.

Refrigerate leftovers promptly in shallow containers and use within 3–4 days. Reheat gently, stirring the sauce, until the chicken reaches 165°F. See USDA leftover guidance.

Allergens: wheat and milk; check the mustard and broth labels. The recipe uses heavy cream; lighter dairy can change the sauce texture.

Browse our family recipes or try our rustic rosemary beef stew.