Honey Mustard Cream Sauce with Chanterelles

Four chicken breast in mustard cream sauce, garnished with thyme. Flat-lay.

Chanterelles make this honey mustard cream sauce go from delicious to effing faboulous with their woodsy, earthy and peppery flavors. This dish truly screams fall but too delicious not too eat all year around.

 

The cream sauce is velvety smooth, with big chunks of chanterelles, caramelized onion and of course a little herby thyme for good measure.

 

To maximize the flavor of this honey mustard cream sauce, I am also providing you with my favorite way of making this, and that means it includes a chicken recipe as well!

 

Finished chanterelle cream sauce in saucepan.

 

You can use this cream sauce to pretty much anything (more on that below), but pan frying marinated chicken and then using the same pan for the sauce is UNBELIEVABLY delicious!

 

Other mushroom recipes

 

Considering I found a perfect place to go wild mushroom foraging, I now have approximately $400+ worth of chanterelles in my freezer. In my experience, you can pretty much use chanterelle mushrooms interchangeably with white button mushroom in these recipes

 

Chanterelles taste more than white button mushrooms. As I mentioned, they are earthy, woodsy with a hint of mild pepper. If you think a recipe can benefit from these flavors, chanterelles are your best friends. 

 

Bowl with chicken breast, roasted potatoes and mushroom cream sauce.

 

White button mushrooms are more versatile, as I don’t think chanterelles can work in a bolognese or lo mein. However, they would be mega delicious in these recipes:

 

 

I know, I know, it’s difficult to choose what to make of these golden mushrooms, but let’s start with this fantastic honey mustard cream sauce.

 

How to clean chanterelles

 

Just as with other mushroom, one should not clean chanterelles using water. They absorb all the water, resulting in slimey chanterelles that won’t absorb the flavors of the sauce *gasp*. 

 

They are super easy to clean though, using a pastry brush, also known as a basting brush. Both silicone and natural bristles work really well.

 

Cut the ends off your mushroom, but leave as much of the stem as possible. Then take your pastry brush and gently brush upwards to remove dirt from the crinkles. Next, brush the top and they are ready to go. 

 

Close-up of chanterelles.

 

Do not worry about a little dirt. That is totally fine! It’s better with a little dirt than to torture the shroom into nothingness.

 

How to cook chanterelle mushrooms

 

Dry roast them to evaporate liquid and you will get delicious crispy edges. That is important on dishes like chanterelle toast or simply sautéed chanterelles, however – I don’t find that as important in a sauce.

 

How to dry roast mushroom – in a dry pan on medium heat, add mushroom in one single layer to give all the mushroom as much surface area of the pan as possible. The pan should be hot enough to make a sizzling sound. Let the mushroom cook until all the liquid has evaporated and the edges are crispy.

 

In this recipe we are maximizing flavor and not crispy texture, and so I begin with the super flavorful fat from the chicken, and the mega delicious nuttiness from the brown butter. 

 

Spoon showing consistency of sauce.

 

I am a sucker for brown butter, using it in both savory recipes (like this pumpkin sage brown butter soup) but also sweet (like brown butter buttercream)! It is so easy too, so you don’t have to worry about it – it just takes about 7-10 minutes longer than regular melted butter. So epically worth it!

 

What to serve with honey mustard cream sauce

 

It is a versatile sauce, however I do prefer it with comforting fall flavors. It is perfect with:

 

  • Chicken, like in this recipe
  • Pork 
  • Beef
  • Lamb

 

And then all the sides:

 

Chanterelle honey mustard cream sauce in a skillet, garnished with thyme.

 

I usually serve this with chicken, steamed carrots and broccoli and then crispy roasted potato wedges (recipe coming). 

 

Can you use other mushrooms in this dish?

 

Yes! Although chanterelles are the best mushroom in the world (they are known as the gold of the forest for a reason right?), there are other options when chanterelles aren’t available. You can use porcini (boletus), regular white button mushrooms or cremini mushrooms.

 

If you only have dried mushroom, that is also fine! Just soak them in water for 10-15 minutes and cook as normal. But canned mushrooms should only be thrown in the trash – do not use canned mushrooms ever!

 

Chicken and mustard cream sauce in a skillet.

 

How to make honey mustard cream sauce

 

Start with marinating the chicken if making. Combine all the marinade ingredients (1) and place chicken breast in, turn around to coat. Cover and refrigerate for 30 minutes. Cook on high heat for 6-7 minutes on each side or until cooked through (2). Set chicken aside, but use the same pan.

 

Steps to make the chicken and brown butter.

 

Reduce temperature to medium. In the same skillet, add butter. Let this brown for about 5-7 minutes or until it smells nutty (4). Add in all your chopped chanterelles, onion and garlic, and toss to coat evenly (5). Once coated, take out 2/3 of the mushroom mix. 

 

Steps to make the mushroom and sauce.

 

Cook 1/3 of the mushroom mix until soft, about 5 minutes (5). Set aside and continue with another 1/3 and then the last 1/3 for 5 minutes each. Once all the mushrooms have been cooked, set them aside and continue with the sauce.

 

If needed, deglaze the pan with just a splash of white wine first. If not, simply pour it all in and then the rest of the sauce ingredients (7). Let this come to a simmer and thicken for about 15 minutes (longer is also fine) (8). Add the mushroom and chicken back into the pan to re-heat. 

 

Serve with steamed vegetables like carrot and broccoli, and roasted potato wedges (and of course the rest of the white wine). Scroll to find a complete, printable recipe card. Enjoy!

 

White bowl with chicken breast and cream sauce. White wine on the side.

 

Did you like this honey mustard cream sauce? Here’s more I think you’ll like:

 

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year.

 

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Four chicken breast in mustard cream sauce, garnished with thyme. Flat-lay.

Honey Mustard Cream Sauce with Chanterelles

Yield: 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 20 minutes
Total Time: 1 hour

Chanterelles make this honey mustard cream sauce go from delicious to faboulous with their earthy and peppery flavors + a bonus chicken recipe!

Ingredients

Chicken (optional)

  • 1.7 lb chicken breast (800g)
  • 6 tbsp olive oil
  • 1/2 lemon, juice
  • 3 garlic cloves (grated)
  • 2 tbsp fresh thyme (or 1 tsp dry)

Mushroom mix

  • 1 stick butter (110g)
  • 6 cups chopped chanterelles (400g)
  • 2 small to medium yellow onion, sliced
  • 2 garlic cloves (grated)

Cream sauce

  • 1 1/2 cups white wine (350ml)
  • 1 1/2 cups heavy cream (350ml)
  • 4 tbsp grainy mustard
  • 3-4 tbsp honey
  • 2-3 tbsp Worcestershire sauce
  • 2 tbsp fresh thyme (or 1 tsp dry)
  • 1 tsp dark soy sauce (use gluten-free if needed, optional)
  • 1/2 tsp cayenne (optional)
  • salt and pepper, to taste

Instructions

  1. If making the chicken: Let chicken breasts marinate for 30 minutes, covered in the refrigerator. Cook on high heat for about 7 minutes on each side (or until cooked through). Set chicken aside but use the same skillet for the next steps.
  2. Brown butter: In the same skillet, melt the butter on medium heat. Let this brown for about 7-10 minutes or until it smells nutty.
  3. Mushroom mix: Add in all the mushroom, onion and garlic and mix to cover with the butter. Reduce temperature to medium low. Now take 2/3 of it out again and cook the remaining 1/3 for about 5 minutes or until soft. Take it out and do the same with another 1/3 of the batch. Continue until all mushrooms are cooked.
  4. The cream sauce: In the same skillet, add a splash of white wine to deglaze the pan if needed. Then add in the rest of the white wine, and all the other sauce ingredients. Let this simmer for about 15 minutes or until thickened. Taste and adjust seasoning.
  5. Re-heat: Add back in the chicken and mushroom to give it a quick re-heat. Sprinkle with more fresh thyme if desired.
  6. Serve with: Roasted potato wedges, steamed carrots and broccoli or any other vegetables!

Notes

If you like sauce as much as my family, I would not halve this recipe when making for 4. Just use the amount of chicken you need, not much need to reduce the marinade ingredients either!

Nutrition Information:
Yield: 8 Serving Size: 1/2 a large chicken breast and 1 cup mushroom sauce mix.
Amount Per Serving: Calories: 477Total Fat: 33gSaturated Fat: 14gCholesterol: 125mgSodium: 258mgCarbohydrates: 14gFiber: 1gSugar: 9gProtein: 24g

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!


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