creamy mushroom peppercorn chicken

Creamy Mushroom Peppercorn Chicken

creamy mushroom peppercorn chicken

Creamy Mushroom Peppercorn Chicken

My Mother In Law @whitehouse_foraging brought me some tasty foraged mushrooms, including hedgehog mushrooms and chanterelles, which I decided to add to some white mushrooms to make this gorgeous sauce! Proper hearty winter warmer that jazzes up your humble chicken breast – peppercorn sauce ain’t only suitable for steak y’know!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine British
Servings 2
Calories 769 kcal


  • 50 g salted butter
  • 1 shallot finely diced
  • 1 tbsp wholegrain mustard
  • 1 tbsp red wine vinegar
  • 10 g cracked black pepper
  • 2 garlic cloves
  • 300 g mixed mushrooms
  • 1 chicken stock cube in 200ml water
  • 150 ml double cream
  • 2 chicken breasts


  • Melt butter in a pot and soften finely chopped shallots with mustard and vinegar
  • Add cracked black pepper, fry for 2 minutes then mushrooms and fry until browned slightly
  • Add stock and simmer for 5 minutes before pouring in double cream and simmering for another few minutes before lowering the heat until its time to serve
  • Season 2 x chucking breast with salt and pepper (if you butterfly the breasts, they will cook in less time) and fry in oil until cooked all the way through
  • Either add the chicken to the sauce or pour sauce over the chicken on the plate, and serve with your choice of vegetables and potatoes – I chose air fried garlic green beans and fried sliced potatoes


Calories: 769kcalCarbohydrates: 16gProtein: 55gFat: 55gSaturated Fat: 32gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 284mgSodium: 1021mgPotassium: 1444mgFiber: 5gSugar: 7gVitamin A: 1808IUVitamin C: 5mgCalcium: 89mgIron: 2mg
Keyword Chicken Recipes, Peppercorn
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