This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Sautéed turmeric chicken with mushrooms
For this dish, the chicken and mushrooms are first sautéed separately, then combined in a cream and turmeric sauce.
74 K 3.2/5 (13 reviews)
1 hour 2 min.
Easy
9.60 €
6 people
9 IngredientsLast modified on: May 10th 2023
400 g 
400 g chicken breast
1 
3 tablespoons 
250 ml 
1 tablespoon turmeric
Times for this recipe
Preparation: 35 min.
Cooking: 30 min.
All in all: 1 hour 2 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 20 min.
Stage 2 - ⌛ 5 min.
Stage 4 - ⌛ 3 min.
The cooking
Use a large pan, preferably not non-stick. Pour in 3 tablespoons olive oil on high heat and when really hot, add the mushrooms (but do not salt).Stage 5 - ⌛ 15 min.
Stage 6 - ⌛ 2 min.
Using the same pan on medium heat, add another 3 tablespoons olive oil. When hot, add the sliced onion.
Salt and pepper,and cook for 1 or 2 minutes without colouring.
Salt and pepper,and cook for 1 or 2 minutes without colouring.
Stage 7 - ⌛ 10 min.
Add the chicken and fry, stirring frequently.
Stage 8 - ⌛ 2 min.
Add 250 ml liquid cream and 1 tablespoon turmeric. Mix well.
Stage 9 - ⌛ 5 min.
Finally, add the mushrooms, salt and pepper, then turn the heat down and leave to thicken to your preferred consistency.
Check the seasoning.
Check the seasoning.
Stage 10
Your sautéed turmeric chicken is ready. Serve plated or take the pan straight to the table.
Remarks
You can use a different spice, if you prefer, instead of the turmeric, or try a mix of spices.
Keeping: 1 or 2 days in the fridge, covered with plastic film. Freezes well.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 100 RDI=40 % | 50 RDI=4 % | 190 RDI=30 % | 2,350 RDI=120 % | 9,820 RDI: 120 % |
| Per 100 g | 7 RDI=3 % | 3 RDI=0 % | 20 RDI=2 % | 180 RDI=9 % | 770 RDI: 9 % |
| Per person | 20 RDI=7 % | 7 RDI=1 % | 30 RDI=5 % | 390 RDI=20 % | 1,640 RDI: 20 % |
How much will it cost?
- For 6 people : 9.60 €
- Per person : 1.60 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Chicken breast
Like these other recipes: Greek salad with chicken, Baker's chicken and potato tart, Chicken "cantina", Chicken breasts in a potato crust, Escalope cordon bleu, ... See them all 29
Mushrooms
Like these other recipes: Quick flaky pizza, Chicken pie, Tagliatelle New Zealand style, Stuffed mushrooms au gratin, Breton leek and mushroom tart, ... See them all 62
Liquid cream
Like these other recipes: Turnip and sesame puree (tahina) soup, Cod loin with saffron, Strawberry, kiwi and mascarpone verrines, Chocolate mousse with hazelnuts, Chocolate sauce, ... See them all 170
Olive oil
Like these other recipes: Stuffed tomatoes and courgettes, Shallot confit tart, Ramekins of duchess potatoes, Breton Pie, Risotto-style celeriac, ... See them all 540
Other recipes you may also like
Crisp apricot and pistachio tart
This delightful tart has a caramelized puff-pastry base, topped with apricots and pistachios. The recipe is simple and delicious. July 12th 202341 K 1 hour 15 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.28 M 64.2 4 days 15 hours 50 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way. December 23th 2017577 K5 2 days 16 hours 30 min.
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways. February 21th 2011365 K4.3 1 hour
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version. February 21th 2011408 K4.4 2 hours 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.