Chicken with porcini mushrooms Recipe

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30 min
plus 30 mins soaking time

Nutrition per portion

Calories 767 kCal 38%
Fat 31g 44%

Make this Italian chicken dish in a creamy mushroom sauce and served on a bed of tagliatelle – delicious!


  • 25g (1oz) dried porcini mushrooms
  • 1tbsp olive oil
  • 1 small onion, chopped
  • 1 garlic clove, crushed
  • 2 boneless, skinless chicken breasts
  • 150ml (5fl oz) white wine
  • 100ml (3½ fl oz) whipping cream
  • 2tbsp chopped fresh tarragon
  • 150g (5½ oz) tagliatelle
  • 115g (4oz) asparagus, to serve


  • Pour over enough boiling water to cover the mushrooms. Leave to soak for 30 mins, then drain.

  • Heat the oil in a pan and cook the onion and garlic until soft. Add the chicken and cook for 10 mins, turning occasionally. Add the wine and mushrooms and cook for 5 mins or until the wine has evaporated.

  • Add the cream and cook for 5-10 mins or until the sauce has thickened and the chicken is cooked through. Add the tarragon and season to taste.

  • Cook the tagliatelle according to packet instructions and drain. Cook the asparagus in a pan of simmering water until tender, then drain.

  • Arrange the tagliatelle in the centre of each plate. Scatter with the asparagus, spoon over the chicken and mushrooms, and serve straight away.

More Recipe Ideas

Top Tip

For a lighter meal, you can just serve the chicken and sauce with a green salad - or try the sauce with pasta and no chicken.