Return to Content

Grandma's Chicken with Mushrooms

Grandma’s Chicken with Mushrooms
4 votes, 5.00 avg. rating (95% score)
by
Grandma's Chicken with Mushrooms

"Grandma gave me this recipe for chicken with mushrooms many years ago. It still is one of my family's favorites."

Recipe With a History, January 2000

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.

Updated Sunday, April 21st, 2002

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

4 Responses to Grandma’s Chicken with Mushrooms

  1. Anonymous July 11, 2003 at 8:11 pm #

    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.

  2. Anonymous September 21, 2004 at 11:38 pm #

    This was very delicious. Also very easy to make. Would definitely make it again

  3. Kathleen B. Peters November 13, 2005 at 1:03 pm #

    Not only is this easy to make, it is also absolutely delicious! I will definitely make this again.

    • Lora Smith December 14, 2013 at 1:14 pm #

      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.

Leave a Reply

Comments maybe edited for length and clarity.