Chicken Steak Mushroom Cream Sauce
Chicken Steak with Mushroom Cream Sauce is the ideal meal if you want a luxurious dish combining the earthy tastes of fall with the richness of cream. This is a great dinner when you have juicy, grilled chicken with crispy skin topped with a creamy sauce loaded with mushrooms. Crispy skin, delicate chicken, and creamy sauce taken together will fulfill your tastebuds and leave you yearning for more. Whether you’re planning a special dinner or a cozy family meal, this dish is a must try.
Cultural Context of Japanese Mushrooms
Mushrooms are a cherished ingredient in Japan, particularly in the fall when they are at their best. Many Japanese meals center on varieties including shiitake, shimeji, and enoki. Each with a different texture and flavor. These mushrooms are ideal for fall meals since they flourish in lower temperatures. We combine these seasonal mushrooms in this recipe with a Western spin, grilled chicken in a creamy sauce. Though not quite traditional, this recipe honors the inherent tastes of locally grown mushrooms by basing itself on Japanese comfort cuisine.
The Centerpiece of Chicken Steak Mushroom Cream Sauce
The centerpiece of this recipe is the range of mushrooms used to produce the creamy sauce. To provide the sauce a rich, layered taste, I advise combining oyster mushrooms, shimeji, and shitake. The earthy, umami richness of the mushrooms counters the sauce's smoothness. The chicken's delicate inside and crispy exterior go wonderfully with the sauce. This recipe is ideal for a special occasion or a decadent weekday dinner since a little butter and cream gives richness and elegance to the sauce.
My Tips
Making this dish starts with a basic but crucial method: cutting the chicken so it lays flat before grilling. This guarantees even cooking and promotes beautifully crisp skin. Press the chicken down occasionally to have that crispy, golden skin while keeping the inside delicate and juicy as it grills. To produce a rich, velvety sauce, sauté the mushrooms in butter until they exude their natural juices. Then mix in the cream. Finally top the grilled chicken with the mushroom cream sauce.
Serving Recommendations
This Chicken Steak with Mushroom Cream Sauce is versatile and pairs well with a variety of sides. For a more Japanese style dinner, you might present it with a side of Japanese Okra with Ponzu. Alternatively, for a Western touch, pair it with roasted potatoes or steamed veggies. Presenting the meal with a basic green salad will help you to lighten it. Even drizzling some truffle oil on top before serving will provide extra richness. If you enjoy spices, a dab of shichimi togarashi will help to accentuate the tastes even more.
Make it Your Own
Chicken Steak with Mushroom Cream Sauce is one of those dishes that feels like a treat but is surprisingly easy to make. Using a range of mushrooms will help you maximize the taste. My tip for ensuring the perfect result is to grill the chicken just right—crispy on the outside and tender on the inside. And to use a variety of mushrooms, at least 2-3, to get the most out of the sauce. This recipe is very unique because of the combination of flavors and textures. So, I hope you will try it and appreciate it as much as I do!
Leave a Comment
I’d love to hear how your Chicken Steak with Mushroom Cream Sauce turned out! Did you try different mushrooms or make your own variations? Let me know in the comments, and don’t forget to explore more Japanese inspired recipes on my blog. Whether you’re a seasoned cook or just starting, there’s always a new and delicious recipe to discover!
Chicken Steak with Mushroom Cream Sauce
Ingredients
- 2 small chicken thighs (400g) with skin on
- Salt and pepper pinch
- ¼ Onion small
- ½ pack Shimeji mushrooms
- 2 Shitake mushrooms
- 60 g Oyster mushrooms
- 1 tablespoon Sake
- 1 tablespoon Olive Oil
- ½ tablespoon Butter
- 2 teaspoon flour
- ¼ teaspoon Better than Bouillon
- ½ teaspoon grated garlic
- 1 cup Milk
Instructions
- Cut the thick part of the chicken open with a knife so it will lie flat.
- Season both sides of the chicken with salt and pepper.
- Slice the onion thinly.
- Remove the stems from the shimeji mushrooms and separate them into small clusters by hand.
- Remove the stems from the oyster mushrooms and tear them apart by hand.
- Remove the stems from the shiitake mushrooms and slice them.
- Place the chicken skin-side down in a pan and turn the heat to medium-low.
- Cook both sides while occasionally pressing down with a spatula. When fully cooked, set the chicken aside.
- Add olive oil to the pan without removing the grease from the cooked chicken.
- Add the shimeji, oyster, and shiitake mushrooms to the pan and fry slowly until browned. Do not stir until the mushrooms turn brown and shrink by about 40%.
- Add a splash of sake to the mushrooms.
- Add the sliced onions and fry further until softened.
- In a bowl, mix flour, better than bouillon, and garlic with a small amount of milk, stirring well to avoid clumping.
- Once the flour mixture is smooth, add the remaining milk and mix thoroughly.
- Add butter to the frying pan with the onions and mushrooms.
- When the onions are soft, add the white sauce and simmer until thickened.
- Once the sauce is thickened, add the chicken back to the pan to heat.
- Sprinkle with parsley, if you like, and it's done!
