Mushroom Chicken
Treat yourself to the rich, savory flavors of this creamy mushroom chicken — a comforting dish that's perfect for any night of the week!
Ingredients
- 10 oz. 280g mushrooms, button or baby bella
- 2 tbsp 30g salted butter
- 2 large boneless skinless chicken breasts
- Salt and pepper
- 1/2 cup 60g all-purpose flour
- 3-4 tbsp 45-60ml olive oil
- Sauce:
- 2 1/2 cups 590ml beef broth
- 1 chicken bouillon cube or 1 tsp better than bouillon
- 1 tsp soy sauce or Worcestershire sauce
- 1 tsp onion powder
- 1/2 tsp EACH: mustard powder dried thyme
- 1/2 cup 120ml dry white wine
- 3 cloves garlic minced
- 3 tbsp 22g cornstarch
- 1/3 cup 80ml heavy cream
Instructions
- Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Set aside.
- Mix cornstarch with 3 tbsp of cold water in a sealable container, shake well, and set aside.
- Rinse and pat dry mushrooms. Slice if necessary.
- Slice chicken lengthwise into 2-3 thinner slices, pound if needed to 1/2 inch thickness.
- In a pan, melt butter over medium-high heat. Brown mushrooms on each side for 3-4 minutes. Set aside.
- Season chicken with salt and pepper, dredge in flour, and sauté in olive oil until golden brown, about 4-5 minutes per side. Set aside.
- Deglaze the pan by adding white wine and garlic, reducing by half for about 4 minutes.
- Pour in the beef broth mixture, bring to a gentle boil, and reduce for 10 minutes.
- Slowly add cornstarch mixture to thicken the sauce, then reduce heat.
- Stir in cream, add mushrooms, and return chicken to the pan with any juices. Heat through for 5 minutes.
- Serve with mashed potatoes, buttered noodles, and roasted green beans or asparagus.
Notes
Notes:
For a non-alcoholic option, substitute white grape juice for white wine.
For a non-alcoholic option, substitute white grape juice for white wine.