Grandma’s Chicken with Mushrooms
By Yankee Magazine|Oct 28 2015|
“Grandma gave me this recipe for chicken with mushrooms many years ago. It still is one of my family’s favorites.”
Ingredients
1/2 cup butter
salt and pepper
1 4 to 5-pound chicken, cut in serving pieces (I take the skin off)
2 cups sliced mushrooms
1 cup coarsely chopped onions
2 tablespoons flour
2 cups heavy cream or all-purpose cream
Instructions
Melt butter in a heavy cast-iron skillet and cook salt-and-peppered chicken until browned. Add mushrooms and onions and cook, stirring occasionally, until onions are light and clear. Place flour in a covered jar with a small amount of the cream. Add some salt, cover, and shake well. Pour in the rest of the cream and shake again, then add to pan. Cover and simmer 45 minutes, stirring frequently. Grandma gave me this recipe many years ago. It still is one of my family’s favorites.
Grandma knows best! This is great. I did change a couple of things. I used chichen breasts without bones and I can’t use flour so I just omitted it. It didn’t say what kind of mushrooms to use so I used canned straw mushrooms. Really easy to do and the taste was wonderful. Everyone loved it.
Thank you for sharing.
This was very delicious. Also very easy to make. Would definitely make it again
Not only is this easy to make, it is also absolutely delicious! I will definitely make this again.
I have made this recipe since it originally came out in Yankee Magazine. I use chicken tenderloins, or cut into smaller pieces chicken breast. I like to precook fresh mushrooms before I add them to the chicken & onions. I always make this in a large iron skillet and then transfer to a crock pot to keep warm, when the recipe is done. My family loves this served over noodles. We call it Grandma’s Chicken Stroganoff. Making this for a pre-Christmas get together. Absolutely delicious.
great idea!! thank you!