Country house chicken

  • Serves: 4
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes


  • 4 chicken breasts
  • 8oz button mushrooms, sliced
  • 4 tbsp. dry sherry
  • 2 tbsp. cornflour
  • 2 tbsp. seasoned flour
  • 55g/2oz butter
  • 2 chicken stock cubes
  • 1 tbsp. orange jelly marmalade


Country house chicken

This recipe for Country House chicken was kindly sent to Kitchen Geekery by Clare Goode, from the North East of England, and is a time-served family favourite. The sauce is thick, but not creamy, and makes a great accompaniment to steamed green vegetables, and some new – or dauphinoise – potatoes


  1. Coat the chicken breasts in the seasoned flour.
  2. Sauté the chicken in a heavy bottomed pan for about 20 minutes.
  3. About 5 minutes before the chicken is finished, cook the sliced button mushrooms in a saucepan with 1 tbsp. of butter for five minutes.
  4. In a jug, dissolve the chicken stock in 12fl oz. or ¾ pint of boiling water.
  5. To the jug, add the sherry, and stir in the cornflour, when mixed, add the marmalade and stir until smooth.
  6. Add the mushrooms to the mixture and strain it all over the pan with the chicken – this should remove any of the orange zest in the marmalade from the sauce, – you can then carefully add the mushrooms and not the orange zest to the pan.
  7. Add the remaining butter, and bring the chicken and its sauce to a gentle simmer and season to taste.
  8. Cook the combined mixture together for another 10-15 minutes to allow it to thicken, the resulting sauce should be a honey-colored jus.
  9. Serve hot, with some new potatoes and green vegetables.
Sherry contains from 15% to 23% alcohol, the more highly fortified wines being for export. Sherry must be long matured in wood and bottle to acquire the mellowness demanded of brandied wines. It is a widely used flavoring in fine cookery.

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