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    Chicken with Wild Mushrooms

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    Chicken with Wild Mushrooms

    Dried mushrooms add a rich, strong flavour to the creamy yogurt sauce.

    Serves: 4


    • 2 x 300g tubs Joubière Chicken Stock
    • 4 free range skinless chicken breast fillets
    • 75g unsalted butter
    • 300g mixed fresh mushrooms, such as button, shiitake, oyster, roughly chopped
    • 1 onion, finely chopped
    • 40g pack dried mushrooms
    • 500g pot Waitrose Wholemilk Bio Natural Yogurt
    • Salt and freshly ground black pepper
    • Wild rice, to serve


    1. Bring the stock to the boil in a shallow pan, add the chicken breast fillets and simmer for 20 minutes or until cooked and the juices run clear when pierced with a knife.
    2. Remove the chicken with a slotted spoon and keep warm, wrapped in foil. Reserve the stock.
    3. Melt the butter, add the fresh mushrooms and onion and cook gently for 5 minutes or until the onion is softened but not browned. Add the dried ceps to the reserved stock and boil until the stock is reduced by half. Remove half the fresh mushrooms from the pan and reserve, blend the remaining mushrooms and the onion with the ceps and stock until smooth, then add the yogurt and blend again. Return to the pan, add the reserved mushrooms and heat gently to warm through but do not boil. Season to taste.
    4. Slice the chicken and place on a bed of wild rice, then spoon over the mushroom and yogurt sauce.

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