Mushroom Chicken
An easy and delicious dish featuring tender chicken in a creamy mushroom sauce, perfect for any meal.
Ingredients
- 10 ounces mushrooms (button or baby bella)
- 2 tablespoons salted butter
- 2 large boneless skinless chicken breasts
- Salt (to taste)
- Pepper (to taste)
- 1/2 cup all-purpose flour (for dredging)
- 3-4 tablespoons olive oil (for cooking)
- 2 1/2 cups beef broth (for sauce)
- 1 cube chicken bouillon (or 1 teaspoon of better than bouillon)
- 1 teaspoon soy sauce (or Worcestershire sauce)
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried thyme
- 1/2 cup dry white wine (or chicken broth and butter as a substitute)
- 3 cloves garlic (minced)
- 3 tablespoons cornstarch (to thicken the sauce)
- 1/3 cup heavy cream (for richness)
Instructions
- Mix beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl.
- Combine cornstarch with 3 tablespoons of cold water and set aside.
- Rinse and dry mushrooms, then slice if large.
- Slice chicken breasts into thinner pieces and pound to even thickness.
- Melt butter in a skillet over medium-high heat, add mushrooms, and cook until golden brown. Set aside.
- Season chicken with salt and pepper, dredge in flour, and sear in the skillet with olive oil until golden. Set aside.
- Deglaze the pan with white wine and add minced garlic, scraping up fond.
- Add broth mixture and simmer for 10 minutes, then slowly stir in cornstarch slurry and cream.
- Add mushrooms and chicken back to the skillet, spooning sauce over. Heat through for 5 minutes.
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Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days.