Mustard And Mushroom Chicken

Comforting, creamy, umami.

The rich umami flavour of shii-take mushrooms, soft, almost sweet leeks and a creamy, mild mustard sauce. I was suspicous that I could manage to make a recipe thats fits my tight calorie allotment, but it was surprisingly easy to realise. And very quick to cook up too in a huge bulk that will have you covered with leftofters for the next week. You are welcome!

I long for a creamy chicken and mushroom dish, an interpretation of beef Stroganov, but fitting my current dietary needs. Again, Skyr has saved me from my cravings. This is real comfort food, somehow calming and relaxing. Simple ingredients that manage to create a complex flavour.

The true star of this dish are the dried shii-take mushrooms. Feel free to use even more of them, they deliver so much umami. I think I will add some more next time. Make sure to soak them properly in very hot water because they can be quite firm.

If you are lucky to find nice, fresh mushrooms like porcini or chanterelle, I would change this recipe and leave all other mushrooms out, shii-take included, and only focus on the fresh mushrooms. They are amazing on their own, they need little to support them. If you want, you could add a sprinkle of truffle oil right before serving for even more mushroomyness.

Choose your mustard wisely. Hot, English mustard is too agressive for this dish. Very sweet German mustard is too mellow. I like to use tarragon mustard, but Dijon could work beautifully here too. This is up to you.


  • 2,6kg Chicken breast
  • 200g Mustard
  • 640g Leeks
  • 20g Garlic
  • 50g Cooking fat
  • 45g Dried shii-take mushrooms
  • 500g Button mushrooms
  • 450g Skyr
  • Zest of two lemons, salt and pepper


  1. Slice the chicken breasts into nice chunks. Get a large pan or roasting tray, put it on high heat and add the cooking fat. Be sure that the fat is really hot before adding the chicken. You want a nice crust on that chicken!
  2. Slice the leeks into half centimeter stripes and finely chop the garlic while the chicken is frying. Remove the chicken from the tray when nicely coloured, turn down the heat, add leeks and garlic and sautee until soft and tender.
  3. Add the button mushrooms, the shii-take mushrooms and the chicken breast pieces. Let cook until the chicken is cooked. Don’t overcook, nobody likes dry chicken.
  4. Turn the heat to low, add the mustard, skyr and lemon zest. Don’t let it cook, just reheat the skyr. Season to perfection and enjoy.


100g of this dish have the following macros:

  • 94kcal
  • 15,8g Protein
  • 1,8g Carbs
  • 2,1g Fat

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