Mushroom Chicken Recipe (Print Version)
# Ingredients:
→ Main Ingredients
01 -
10 oz mushrooms (button or baby bella)
02 -
2 tablespoons salted butter
03 -
2 large boneless, skinless chicken breasts
04 -
Salt and pepper to taste
05 -
1/2 cup all-purpose flour
06 -
3-4 tablespoons olive oil
→ For the Sauce
07 -
2 1/2 cups beef broth
08 -
1 chicken bouillon cube or 1 teaspoon of Better Than Bouillon
09 -
1 teaspoon soy sauce (or substitute Worcestershire sauce)
10 -
1 teaspoon onion powder
11 -
1/2 teaspoon each of mustard powder and dried thyme
12 -
1/2 cup dry white wine
13 -
3 cloves garlic, minced
14 -
3 tablespoons cornstarch
15 -
1/3 cup heavy cream
# Instructions:
01 -
Mix beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Shake cornstarch with 3 tablespoons of cold water in a separate container and set aside. Rinse the mushrooms gently, dry them thoroughly, and slice if needed. Slice the chicken breasts lengthwise into thinner pieces (roughly 1/2 inch thick) and, if necessary, pound to flatten evenly.
02 -
In a medium-high heat pan, melt the butter and add the mushrooms. Let them cook undisturbed for 3-4 minutes per side until golden brown. Cook in batches if needed to ensure proper browning. Remove and set aside.
03 -
Season both sides of the chicken with salt and pepper. Dredge the pieces in flour and gently tap off excess. Heat olive oil in a pan over medium-high heat. Cook the chicken in batches for approximately 4-5 minutes on each side until a golden crust forms. Remove once done and set aside on a plate.
04 -
After removing excess oil, keep the flavorful brown bits in your pan. Over medium heat, pour in the white wine and add the minced garlic. Use a spatula to scrape up pan residues, cooking down the wine by about half for 4 minutes.
05 -
Add the prepared beef broth mixture to the pan and bring it to a gentle boil over medium heat. Let it reduce for about 10 minutes. Re-shake the cornstarch mixture, slowly add it into the sauce while stirring, and allow it to thicken. Reduce heat to low and gradually mix in the heavy cream. Stir in the mushrooms.
06 -
Return the chicken along with any juices back into the pan. Spoon the sauce over the chicken pieces. Cover partially and let everything simmer for another 5 minutes until heated through. Serve hot with your choice of sides like mashed potatoes, buttered noodles, or roasted vegetables.
# Notes:
01 -
Pinot Grigio, Chardonnay, or even Marsala wine work well with this recipe.
02 -
For a wine substitute, try using 1/2 cup chicken broth and 1 tablespoon of butter.
03 -
Cooking the mushrooms separately enhances their flavor and ensures they have a golden brown finish.