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Creamy Pan-Fried Chicken

 Creamy Pan-Fried Chicken
In this recipe, a rich creamy mushroom sauce pairs nicely with crunchy, tender chicken. It's a one-of-a-kind meal that will have your family asking for seconds!
4 ServingsPrep: 10 min. Cook: 55 min.


  • 1 egg
  • 1 tablespoon milk
  • 3/4 cup plus 2 tablespoons all-purpose flour, divided
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon pepper
  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • 1/4 cup canola oil
  • 4 green onions, sliced
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons minced fresh dill or 2 teaspoons dill weed
  • 2 cups half-and-half cream


  • In a shallow bowl, beat egg and milk. In another shallow bowl,
  • combine 3/4 cup flour, 1 teaspoon salt, curry powder and pepper. Dip
  • chicken pieces in egg mixture, then in flour mixture.
  • In a large skillet, brown chicken pieces on both sides. Cover and
  • cook over low heat for 45 minutes or until juices run clear. Remove
  • chicken from skillet and keep warm.
  • Discard all but 1 tablespoon drippings; saute onions and mushrooms in
  • drippings over medium heat until tender. Stir in dill and remaining
  • salt.
  • In a small bowl, combine a small amount of cream and remaining flour

2 of 2

Creamy Pan-Fried Chicken (continued)

Directions (continued)

  • until smooth. Add to skillet along with remaining cream. Bring to a
  • boil, stirring constantly. Cook and stir for 1-2 minutes. Serve with
  • chicken. Yield: 4 servings.
Nutritional Facts: 1 serving (12 ounces) equals 780 calories, 49 g fat (16 g saturated fat), 245 mg cholesterol, 1,079 mg sodium, 27 g carbohydrate, 1 g fiber, 51 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.