Friday, May 14, 2021

Mushroom Chicken from @MaddieDayAuthor plus #giveaway

MADDIE: I was scrambling for a dinner idea last week, so off I went to Mr. Google. Even though I'm fully vaccinated, it's always best if I already have all the ingredients on hand and don't have to make a trip to a market. I still grocery shop at 6 AM during the seniors-only hour.

And bingo, I found a modification of a Julia Child recipe using mushrooms and chicken. I had an excess of mushrooms in the fridge that weren't getting any younger. We always have chicken in the freezer. And everything else I either had or could modify. For example, I have some spring garlic in the garden and used that instead of green onions. No parsley? No problem - my overwintered rosemary plant would do. No heavy cream? Whole milk worked just fine and was lighter.

I present to you a creamy mushroom sauce to serve with chicken and broccoli. And even though this recipe doesn't use a grater, I'll send one commenter an advance copy of NO GRATER CRIME!

Creamy Mushroom Chicken
Inspired by Julia Child


2 chicken breasts, boneless and skinless, split lengthwise

1 teaspoon lemon juice (original recipe: 1/2 teaspoon)

1 pinch pepper

2 tablespoons butter

1 tablespoon minced spring garlic (can substitute green onions)

12 oz sliced fresh mushrooms

1/8 teaspoon salt

2 cups broccoli, cut into florets

4 pieces prosciutto

For the sauce:

1/4 cup chicken stock

1/4 cup sherry

1/2 cup whole milk or cream

1 tablespoon flour

salt and pepper

2 tablespoons freshly minced rosemary


Preheat oven to 400°F (200°C). Rub the chicken breasts with lemon juice and season lightly with pepper.

Melt the butter in a cast iron skillet or other oven-proof casserole over medium heat. Stir in the minced spring garlic and saute a moment without browning. 

Stir in the mushrooms and sauté lightly until wilted.

Roll the chicken in the mixture. 

Cover the skillet and place in hot oven. After 8-10 minutes, flip chicken. Lay one piece of prosciutto on each piece. 

Sprinkle on the broccoli and cook for another 8 minutes in the oven. 

Remove the chicken and broccoli to a warm platter (leave mushrooms in the pot) and cover.

Add stock, sherry, and rosemary to the mushroom mix. Boil down quickly over high heat until liquid has reduced to half. Sprinkle a tablespoon of flour over all.

Gradually add in the milk, stirring constantly until the sauce thickens.

Take off heat and taste for seasoning. Squeeze over a little extra lemon juice to taste.

Serve the chicken and broccoli atop rice or pasta (I used orzo), and ladle sauce over the top of all.

Note: I added no additional salt because the prosciutto is so salty. If you omit that, add salt to taste.

Readers: What's your favorite mushroom dish? I'll send one of you an ARC of my next Country Store Mystery.

My most recent book is  A Changing Light, our seventh Quaker Midwife Mystery! If you want a signed copy endorsed to you, please order from my local indy bookstore, Jabberwocky Books.

The next book to come out is Country Store Mystery #9. No Grater Crime comes out in August and is up for preorder!

We hope you'll visit Edith and Maddie on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.


  1. Right there with you on having a well stocked pantry, making do with what we have on hand and remaining to be safe when it comes to keeping our contact with big crowds. However, funny to say, but found it better for us to go to the store around 9:30 on Tuesdays than senior day. Living in a town where a large portion of the population is made up of seniors that have either retired here or those visiting our little tourist town, senior mornings are very crowded. We scoped out the number of vehicles in the parking lot for different times and days and found when was the best time. Tuesdays here are the day before the new sale papers come out and far from the average payday in town. Missing the first rush of when they open and before folks are on their lunch hour turned out to be the best time for less people for us.

    Thank you for the delicious recipe. Mushrooms are one of hubby's favorite things which means I will be trying this recipe very soon.

    Someone is going to be very fortunate to be selected to win a copy of "No Grater Crime". Shared so everyone can see this great recipe and learn about this upcoming release.
    2clowns at arkansas dot net

  2. I’ll eat mushrooms pretty much any way but chicken with leeks and mushrooms is one of my go to recipes
    sgiden at verizon(.)net

  3. I like mushrooms on my beef stroganoff.

  4. My favorite is a recipe I got at Avondale PA, the mushroom capital,it is a delicious casserole of mushrooms and cheese with a delicious cream sauce. I use mushrooms every chance I get.

  5. mushrooms on pizza. cheetahthecat1986ATgmailDOTcom

  6. my sister makes a great cream of mushroom soup.

  7. This recipe sounds like even my picky daughter in law would like I know my son and I will

  8. Your recipe sounds terrific, Edith! I love mushrooms any old way, but a fave is just sauteed in butter. lola777_22 at hotmail dot com

  9. I absolutely love my mom's mushroom sauce recipe to put over steak. Then I make sure I have leftovers to put on a burger. Sooo good.

  10. Some years ago we discovered my mother had morel mushrooms growing in her backyard tree area! For several years we collected them and thoroughly enjoyed them One year we collected several paper shopping bags full!
    Sadly, they disappeared one year and now she has moved.

    I used to say that my husband loves mushrooms so much I could serve him canned dog food if there were mushrooms with it!
    libbydodd at comcast dot net

  11. I am not a fan mushrooms. I guess I'm one of the few that doesn't like mushrooms.

  12. Just might be dinner tonite as I have a surplus of mushrooms and scallions too! And I always have chicken in the freezer! Sounds yummy! Can't wait to read #9

  13. Homemade Salisbury steak with mushrooms. Thank you for this chance! areewekidding(at)yahoo(dot)com

  14. I just had chicken with mushrooms and vegetables but I used a Knorrs mix for the sauce. Looking forward to your new book.

  15. Anytime you are inspired by Julia Child, it's a good thing! I have a wild rice and mushroom soup recipe that I am very fond of. Thank you for the chance! aut1063(at)gmail(dot)com

  16. I make a marinated mushroom mix I love as a bruschetta topping.

  17. You just made me hungry, looks delicious!

  18. I love mushrooms sauteed in butter and seasoned with garlic and salt to taste. cherier(at)yahoo(dot)com

    1. Cherie, you are our winner! Congratulations. I emailed you but it didn't go through. Please send your snail mail address to me at Thanks.

    2. Thank you very much! I am thrilled to have won! I received your second email and responded. Sorry about leaving out the j in cherierj. Thanks for trying again.

  19. I like mushrooms in gravy over chicken. lindaherold999(at)gmail(dot)com

  20. Cherie J is our winner! Congratulations, Cherie, and please check your email.