Chicken with a Porcini Mushroom Sauce Recipe
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There's something deeply satisfying about creating a restaurant-quality sauce from just a handful of premium ingredients. This porcini mushroom sauce showcases the magic that happens when dried porcini mushrooms meet quality chicken stock - the result is an intensely flavoured, luxurious sauce that transforms any protein it accompanies.
The beauty of this recipe lies in its versatility and the layered approach to building flavour. We start by infusing the chicken stock with dried porcini mushrooms, creating a deeply aromatic base. The addition of shallots, Madeira, and cream transforms this into something truly special - a sauce that's both rustic and refined.
Chef Phil Oram's technique demonstrates the importance of patience in cooking. The slow reduction of the stock concentrates the mushroom flavours, whilst the careful blending creates a silky smooth texture. This isn't just about following steps - it's about understanding how each element contributes to the final dish.
Whether you're serving this with chicken breast as shown, or adapting it for pasta, venison, or guinea fowl, this sauce delivers restaurant-quality results in your own kitchen. It's the kind of recipe that transforms a simple weeknight supper into something memorable, proving that exceptional cooking is often about technique rather than complexity.
What You'll Need
Serves 2
| Pure Chicken Stock | 500ml |
|---|---|
| Chicken Breast | 1 large (about 300g) |
| Dried Porcini Mushrooms | 10g |
| Shallots | 2 |
| Double Cream | 60ml |
| Madeira | 60ml |
| Unsalted Butter | 50g |
| Fresh Thyme | 1 sprig |
| Vegetable Oil | For cooking |
| Seasoning | Salt & Black Pepper |
How To Make It
Warm the chicken stock in a pan and add the dried porcini mushrooms. Allow to infuse for 20-30 minutes.
Prepare the chicken breast by removing the fillet and trimming excess fat. Heat a non-stick frying pan and coat the chicken with corn oil and seasoning.
Sear the chicken breast to get good colour on both sides. Add half the butter and fresh thyme to the pan, then transfer to a hot oven for 15 minutes.
After 12 minutes, turn the chicken over and cook for the final 3 minutes. Remove and rest under foil for 5-6 minutes.
Meanwhile, heat the remaining butter in a pan. Finely chop the shallots and sauté with a pinch of salt until soft and translucent.
Remove the softened porcini mushrooms from the stock and add them to the shallots. Add the Madeira and reduce slightly.
Add 1.5 ladles of the infused stock to the mushroom mixture. Bring to the boil, then remove from heat.
Reduce the remaining porcini stock by two-thirds until intensely flavoured. Blend the mushroom mixture until smooth, then pass through a sieve.
Combine the reduced stock with the mushroom mixture. Add the double cream and warm gently - do not boil.
Finish the sauce with the remaining butter for shine and richness. Season with salt and black pepper to taste.
Slice the rested chicken breast and serve over the porcini sauce. Add any resting juices to the sauce for extra flavour.
Chef's Tip
This sauce can be made in advance - prepare the base and reduction, cool completely, and refrigerate overnight. Simply reheat gently and add the cream when ready to serve. The sauce works beautifully with pasta, steak, venison, pheasant, or guinea fowl.