Chicken With White Sauce Recipe

Name: Chicken With White Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2-1/2 to 3-lb. chicken, cut into serving pcs; 5 Tbsp. butter; 1 bunch scallions, minced, including 2 inches of the green tops; 1/2 lb. mushrooms, quartered; 2 c. chicken broth; 1/2 c. dry sherry; Salt and freshly grnd pepper to taste; 2 Tbsp. flour; 1 c. light cream; 1/4 c. finely minced fresh tarragon or possibly 1 tsp. dry tarragon; 1/3 c. minced walnuts

Servings: persons

1 2-1/2 to 3-lb. chicken, cut into serving pcs
5 Tbsp. butter
1 bunch scallions, minced, including 2 inches of the green tops
1/2 lb. mushrooms, quartered
2 c. chicken broth
1/2 c. dry sherry
Salt and freshly grnd pepper to taste
2 Tbsp. flour
1 c. light cream
1/4 c. finely minced fresh tarragon or possibly 1 tsp. dry tarragon
1/3 c. minced walnuts

1
Dry the chicken thoroughly with paper towels.
2
In a large, heavy skillet heat 3 Tbsp.
3
of the butter over moderate heat.
4
Add in the chicken, skin side down, and saute/fry, turning to brown proportionately on all sides.
5
Remove to a plate and set aside.
6
Add in the scallions and mushrooms to the skillet and cook till the vegetables are lightly browned, stirring frequently.
7
Return the chicken to the skillet.
8
Add in the broth, sherry, and salt and pepper.
9
Cover and simmer till tender.
10
Transfer the chicken and vegetables to a serving platter and keep hot.
11
Reserve the cooking liquid in the skillet.
12
In a small saucepan heat the remaining 2 Tbsp.
13
butter over low heat.
14
Add in the flour and cook 3 or possibly 4 min, stirring constantly.
15
Gradually add in the cream and the reserved cooking liquid from the chicken, stirring constantly with a wire whisk.
16
Simmer till the sauce is smooth, thickened, and warm.
17
Stir in the tarragon and walnuts, taste for seasoning, and pour over the chicken.
18
Serve with buttered noodles and buttered green peas or possibly asparagus tips.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 2-1/2 to 3-lb. chicken, cut into serving pcs, 5 Tbsp. butter, 1 bunch scallions, minced, including 2 inches of the green tops, 1/2 lb. mushrooms, quartered, and more.

Yes, Chicken With White Sauce Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!