RecipesStraightforward recipes for everyday cooking

Main courses

Creamy chicken and mushroom skillet

Browned chicken and mushrooms simmer briefly in a creamy mustard sauce.

Jump to recipe
35 minDifficulty: easy
Creamy chicken and mushroom skillet

Servings in this printout: 4

Ingredients

Servings4
  • 500 g chicken thigh fillets
  • 250 g button mushrooms
  • 1 shallot
  • 200 ml heavy cream
  • 150 ml chicken stock
  • 1 tbsp Dijon mustard
  • 1 tbsp butter
  • 1 tbsp chopped thyme
  • salt and black pepper

Method

  1. Slice the mushrooms and finely chop the shallot. Cut the chicken into bite-sized pieces.
  2. Brown the chicken in butter in a hot frying pan in two batches. Transfer it to a plate.
  3. Fry the mushrooms in the pan until golden. Add the shallot and cook until soft.
  4. Pour in the chicken stock, cream and mustard. Bring to a boil, return the chicken to the pan and simmer for 8–10 minutes until cooked through.
  5. Season with thyme, salt and pepper.

Original recipe nutrition per serving

The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.

Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.

Net carbs
3.06 g
Total carbohydrates (incl. fibre and polyols)
5.53 g
Protein
26.91 g
Fat
26.36 g

A reliable glycemic load estimate is not available.

Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

Why is the estimate missing?
  • shallot · The amount is missing or could not be verified.
  • salt and black pepper · Suitable nutrition data was unavailable for this ingredient or product.

Estimate for the modified recipe

Original recipe GL unavailable

Calculated GL · calculated part below 1 / serving

Confidence · Low Some values or assumptions in the calculation are uncertain.

The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

This refers only to the calculated part. Omitted carbohydrate may increase total GL; its effect is not included in this number.

How was the estimate calculated?

This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

GI-unmatched available carbohydrate omitted, up to 1.2 g/serving. Its effect is not assumed to be zero.

Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

Value used in the model

Original recipe amounts and preparation

  • 500 g · chicken thigh fillets
  • 250 g · button mushrooms
  • 1 · shallot
  • 200 ml · heavy cream
  • 150 ml · chicken stock
  • 1 tbsp · Dijon mustard
  • 1 tbsp · butter
  • 1 tbsp · chopped thyme
  • salt and black pepper

Slice the mushrooms and finely chop the shallot. Cut the chicken into bite-sized pieces. Brown the chicken in butter in a hot frying pan in two batches. Transfer it to a plate. Fry the mushrooms in the pan until golden. Add the shallot and cook until soft. Pour in the chicken stock, cream and mustard. Bring to a boil, return the chicken to the pan and simmer for 8–10 minutes until cooked through. Season with thyme, salt and pepper.

Separate version amounts and preparation

Servings for these amounts · 4

  • 500 g · skinless chicken thigh
  • 250 g · fresh button mushrooms
  • 25 g · peeled shallot
  • 200 g · cream, 38% fat
  • 150 g · ready-to-use diluted chicken stock
  • 15 g · French’s Dijon US 32 oz mustard
  • 14 g · butter
  • 3 g · fresh thyme
  • amount in the original recipe · salt
  • 0.5 g · ground black pepper

Use the original method with these details.

Use peeled shallot 25 g, fresh thyme 3 g and the specified French’s Dijon mustard 15 g. Retain all diluted stock and sauce.

Research sources and technical details

Source names and technical notes appear in their original form.

Sources and limitations · A

Assumption sensitivity

0.737–2.497 / serving

This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

  • Author presentation slide 12 · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff.PUBLISHED_CODING
  • Conclusions: assignment discussion · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.PUBLISHED_CODING
  • Conclusions, low-carbohydrate product assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.PUBLISHED_CODING
  • BROILERI, KOIPI-REISI, NAHATON · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
  • HERKKUSIENI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
  • SIPULI, KELTASIPULI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
  • KERMA, KUOHUKERMA, RASVAA 38 % · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
  • KANALIEMI, LAIMENNETTU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
  • French’s Dijon US32oz rounded-label ceiling · label0g total CHO/5g => <0.5g/5g; conservative closed ceiling10/100gBOUND
  • VOI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
  • Total ingredient mass, an upper bound only · available CHO cannot exceed total weighed edible ingredient massBOUND
  • RUOKASUOLA, JODIOITU · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE
  • MUSTAPIPPURI · THL Fineli Release20 available carbohydrate; CC BY4.0. Total polyols not inferred.CARBOHYDRATE

GL method ↗

Notes

Serve on its own or with cauliflower mash.