Chicken In Mushroom Sauce – With Spaetzle

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Chicken In Mushroom Sauce is a very easy recipe. You can make the dish even better with an accompaniment of spaetzle. The main part of the dish is a very easy-to-make mushroom base. Some chicken breasts are then added to the pan and cooked in the oven until done. Then simply turn the mushroom base into a rich and creamy sauce. That’s as much as you need to do. But making spaetzle as an accompaniment is easy too. Though, of course, you could use other pasta too. Indeed, you can use any accompaniment you care to.

My Chicken in Mushroom Sauce Recipe

For my recipe, I use shallots, mushrooms, and chicken breasts. I like to add in some bacon lardons to the dish since they go so well with chicken. I brush the chicken with a little lemon before seasoning. Then I gently fry the shallots in some butter. Next I add the mushrooms to cook briefly. Then the chicken goes into the pan too. I cover the pan next and cook in the oven for between 10 and 15 minutes. That is enough time for the chicken to cook. To be sure I check the temperature of he chicken. 74C/169F is the temperature which ensures the chicken is ready. I transfer the chicken to a heated pan to keep warm.

Chicken In Mushroom Sauce

For the sauce I put the pan with the mushrooms back on the stove top. I pour in chicken stock and madeira. Then I cook that down until it is slightly syrupy. Next I add double cream and again cook it down, until it thickens slightly. Apart from seasoning and a few drops of lemon at the end that’s all there is too it.

The spaetzle is easy to make too. The ingredients are simple, just flour, salt, pepper, nutmeg with eggs and milk. Mix them all together into a smooth batter. Pass the batter through a cheese grater, or similar, into boiling water. When the pasta floats, cook it for one minute. Then it is ready to serve. Just a note about cooking spaetzle, a flat plate with small holes can be used to push the batter through. A cheese grater works well too.

Plating and tasting

Chicken In Mushroom Sauce

To plate up, place some spaetzle on a plate and place the chicken on top. Then spoon over some of the rich mushroom sauce. The chicken can be sliced before adding too, as an option. Then a sprinkling of parsley goes on top as well.

My chicken was so succulent. The sauce was rich and creamy with a sweetness from the Madeira. A little lemon added just a touch of acidity too.

Another great dinner is Pea & Bacon Risotto.

Chicken In Mushroom Sauce – With Spaetzle

Recipe by geoffcooCourse: DinnerCuisine: InternationalDifficulty: Medium


Prep time


Cooking time




  • Chicken In Mushroom Sauce
  • 6 chicken breasts

  • 300g(10 1/2 oz) mushrooms, sliced

  • 20g(2 tbsp) finely chopped shallots

  • 100g(3 1/2 oz) bacon lardons(optional)

  • 84g(6 tbsp) butter

  • good pinch of salt and white pepper

  • 5 ml(1 tsp) lemon juice

  • 120ml(1/2 cup) Madeira, vermouth or wine

  • 120ml(1/2 cup) chicken stock

  • 500ml(2 cups+2 tsp) double cream

  • handful of chopped parsley

  • salt and pepper, to taste

  • Spaetzle
  • 280g(1 2/3 cup, based on scooping packed flour into a 250ml cup) plain flour

  • 180ml(3/4 cup) milk

  • 3 medium eggs(large in USA)

  • 4g(2/3 tsp) salt

  • .5g(1/4 tsp) pepper

  • .5g(1/4 tsp) ground nutmeg


  • Place the flour into a large bowl and mix in the salt, pepper and nutmeg.
  • Whisk the eggs into the milk.
  • Pour the milk mixture into the flour and stir well until fully combined and smooth. Then set aside.
  • Have a large saucepan with 4 litres(16 cups) of water, salted and boiling, ready to cook the spaetzle.
  • Place a wide casserole, or oven proof frying pan on the stove.
  • Preheat the oven to 200C/180C Fan/390F.
  • Brush a little lemon juice over the chicken and season with salt and white pepper.
  • Fry the bacon in the casserole until it is cooked to your liking.
  • Add half the butter and when it is foaming, reduce the heat and gently fry the shallots for one minute.
  • Add the mushrooms and cook them for 2 minutes, adding more butter as necessary.
  • Melt the remaining butter in the pan and put the chicken breasts in, turning them over to coat them.
  • Cover the casserole and place it in the oven to cook.
  • Cook for 10 to 15 minutes, until the chicken breasts are fully cooked, to a temperature of 74C/169F.
  • Transfer the chicken breasts to a warm pan and cover to keep them warm.
  • Place the casserole back on the head and pour the chicken stock and Madeira over the mushrooms.
  • Bring the sauce to a boil and cook down until is it reduced and slightly syrupy.
  • Pour in the cream and again cook down, this time until the sauce has thickened slightly.
  • Check the seasoning and adjust, adding a few drops of lemon juice for acidity.
  • Spoon some batter onto the cheese grater, or tool, and use a spatula to push it through the holes into the boiling water.
  • When the spaetzle float to the top cook them for one minute and then remove and drain, repeating with the remaining batter.
  • Place some spaetzle onto a place and put a chicken breast, sliced or not, on the top.
  • Spoon some mushroom sauce over the top and sprinkle with parsley.

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