HOW TO MAKE MUSHROOM SAUCE | Chicken With Easy Mushroom Sauce Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be less expensive depending on the type.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth is healthier and can be made from scraps.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and coconut aminos is often cheaper.

Slice the long red pepper, scotch bonnet pepper, and several colored bell peppers and set aside.

Slice the tomatoes and set aside for blending.

Clean the mushrooms and slice them.

Blend the onions and tomatoes in a food processor until you achieve a texture that is not too smooth or too rough.

Heat oil in a pot and fry the chicken until golden brown on both sides, then remove it from the pot.

Reduce the oil in the pot by half and add sliced onions, frying for about 1 minute.

Add the blended pepper mix to the pot and mix well.

Add chicken stock, crumbled seasoning cubes, salt, dried thyme, and curry powder to the pot, mixing everything together.

Cook the sauce until the liquid reduces, then add the chicken back into the pot.

Cook the chicken and sauce until the liquid dries up a little, then add the mushrooms in batches, cooking each batch for about 2 minutes with the pot slightly open to allow steam to escape.

After adding all the mushrooms, cover the pot and cook for 5 minutes, then check the sauce.

After 5 minutes, if there's still excess liquid, cook for another 5 minutes with the pot half open.

Add the colored bell peppers to the sauce and mix well, then cover the pot and cook for another 5 minutes until the sauce is ready.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens