Buttermilk mushroom chicken

You only need 30 minutes to make this creamy, juicy mushroom and chicken dinner delight and you don't need to worry about washing up - everyone will be licking their plates clean!

  • 30 mins preparation
  • Serves 4
  • Print


Buttermilk mushroom chicken
  • 2 tablespoon olive oil
  • 1 medium (150g) brown onion, sliced thinly
  • 200 gram cup mushrooms, sliced thinly
  • 750 gram chicken thigh fillets, sliced thinly
  • 1/4 cup (60ml) dry marsala (or malmsey)
  • 1/2 cup (125ml) chicken stock or consomme
  • 1 tablespoon fresh thyme leaves
  • 2/3 cup (160ml) buttermilk
  • 1 tablespoon lemon juice, optional
  • 150 gram baby spinach leaves


Buttermilk mushroom chicken
  • 1
    Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add onion and cook, stirring often, until it begins to soften but not brown. Add mushrooms and cook until tender. Remove from pan.
  • 2
    Add remaining oil to pan and cook chicken, in batches, stirring frequently until browned. Remove from pan. Add marsala and stock to the pan, stirring to scrape up any residue.
  • 3
    Return mushroom mixture and chicken (and any juices) to the pan, bring to the boil, then lower heat and simmer gently for 5 minutes or until chicken is cooked through.
  • 4
    Stir thyme and buttermilk, and bring to the boil. Taste and, if it's too sweet, add the lemon juice.
  • 5
    Stir through spinach leaves and serve immediately.


Suitable to freeze. Not suitable to microwave.

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