Mushroom Chicken
Tender chicken in a rich and creamy mushroom sauce, perfect for a comforting meal.
Equipment
- Frying Pan
- Mixing Bowl
- Spatula
Ingredients
- 10 oz. mushrooms button or baby bella
- 2 Tbsp. salted butter
- 2 large boneless skinless chicken breasts
- Salt and pepper to taste
- ½ cup all-purpose flour
- 3-4 Tbsp. olive oil
- 2½ cups beef broth
- 1 cube chicken bouillon or 1 tsp better than bouillon
- 1 tsp. soy sauce or Worcestershire sauce
- 1 tsp. onion powder
- ½ tsp. mustard powder
- ½ tsp. dried thyme
- ½ cup dry white wine
- 3 cloves garlic minced
- 3 Tbsp. cornstarch
- ⅓ cup heavy cream
Instructions
- Prepare the beef broth mixture: combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Set aside.
- Mix cornstarch with cold water in a sealed container and set aside.
- Rinse and pat dry the mushrooms, slice if necessary. Slice chicken breasts lengthwise into thinner pieces and pound to about ½ inch thick.
- Melt butter in a pan over medium-high heat and sauté mushrooms until golden brown, about 3-4 minutes per side. Remove and set aside.
- Season chicken with salt and pepper, dredge lightly in flour, and sear in olive oil until golden, about 4-5 minutes per side. Remove and set aside.
- Deglaze the pan with white wine and garlic, scraping up browned bits. Let wine reduce by half.
- Add the beef broth mixture and bring to a gentle boil. Reduce slightly for about 10 minutes.
- Whisk in the cornstarch mixture until sauce thickens. Stir in cream and mushrooms, then return chicken to the pan. Spoon sauce over chicken and cover partially to heat through for 5 minutes.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.