Country house chicken

country house chicken
Country House Chicken is a recipe that is perfect for a Sunday dinner, or when you need a warming, comforting meal for the family. The sauce is thick, but not creamy, and makes a great accompaniment to steamed green vegetables with some new – or dauphinoise – potatoes.
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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine British
Servings 4


  • 4 chicken breasts
  • 225 g button mushrooms (sliced)
  • 4 tbsp dry sherry
  • 2 tbsp cornflour
  • 2 tbsp seasoned flour
  • 55 g butter
  • 2 chicken stock cubes
  • 1 tbsp orange jelly marmalade


  • Coat the chicken breasts in the seasoned flour.
  • Sauté the chicken in a heavy bottomed pan for about 20 minutes.
  • About 5 minutes before the chicken is finished, cook the sliced button mushrooms in a saucepan with 1 tbsp. of butter for five minutes.
  • In a jug, dissolve the chicken stock in 12fl oz. or ¾ pint of boiling water.
  • To the jug, add the sherry, and stir in the cornflour, when mixed, add the marmalade and stir until smooth.
  • 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.
  • Add the remaining butter, and bring the chicken and its sauce to a gentle simmer and season to taste.
  • Cook the combined mixture together for another 10-15 minutes to allow it to thicken, the resulting sauce should be a honey-colored jus.
  • Serve hot, with some new potatoes and green vegetables.
Sherry contains from 15% to 23% alcohol, the more highly fortified wines being for export.