Mushroom Chicken Recipe
A comforting mushroom chicken dish with tender chicken breasts smothered in a rich, creamy mushroom sauce that captures the essence of a classic gravy. Perfectly paired with sides like mashed potatoes or buttered noodles, this recipe makes a delightful, satisfying meal.
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Servings: 4
Ingredients
- 2 large boneless skinless chicken breasts
- 10 oz mushrooms button or baby bella, cleaned and sliced
- ½ cup all-purpose flour
- 2 tablespoons salted butter
- 3-4 tablespoons olive oil plus extra if needed
- Salt and pepper to taste
Sauce
- 2 ½ cups beef broth
- 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon
- 1 teaspoon soy sauce or substitute with Worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon each of mustard powder and dried thyme
- 3 tablespoons cornstarch combined with 3 tablespoons cold water
- ½ cup dry white wine see notes
- 3 cloves garlic minced
- ⅓ cup heavy cream
Instructions
Preparation
- In a mixing bowl, combine the beef broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
- Mix cornstarch with 3 tablespoons of cold water in a small container, seal, and shake until well blended. Set in a cool place.
- Gently rinse the mushrooms, pat them dry, and slice as necessary.
- Slice each chicken breast lengthwise into 2-3 thin pieces. Pound with a meat tenderizer if needed, aiming for a thickness of about ½ inch.
Cooking the Mushrooms
- Melt the butter in a large skillet over medium-high heat. Add mushrooms in a single layer and cook undisturbed for 3-4 minutes per side until browned. Sauté in batches if necessary, allowing space around each mushroom to encourage crisping. Add extra butter or a splash of olive oil if needed. Set aside on a plate when golden brown.
Dredging and Searing the Chicken
- Season each chicken slice with salt and pepper, then dredge in flour, shaking off any excess.
- Heat olive oil in the skillet over medium-high heat. Cook the chicken in batches, allowing 4-5 minutes per side until a golden crust forms. Remove and set aside on a plate, repeating with any remaining pieces.
- Pro Tip: Adjust the heat as necessary, adding a bit more olive oil if needed. Avoid moving the chicken while cooking to achieve a well-seared crust.
Deglazing the Pan
- Turn off the heat and carefully remove any excess oil from the skillet, leaving the brown bits (fond) for flavor.
- Pour in the white wine and add minced garlic. Turn the heat to medium and use a silicone spatula to scrape up the fond. Allow the wine to reduce by half, approximately 4 minutes.
Finishing the Sauce
- Pour in the beef broth mixture, increasing the heat slightly to bring it to a gentle boil. Let the sauce reduce for about 10 minutes.
- Shake the cornstarch mixture again and slowly pour it into the sauce, stirring constantly until the sauce thickens. Lower the heat.
- Stir in the heavy cream, then add the cooked mushrooms.
- Return the chicken to the pan, along with any accumulated juices. Spoon the sauce over the chicken, partially cover, and let it warm through for about 5 minutes.
- Serve with mashed potatoes, buttered noodles, or roasted green beans for a complete meal.
Notes
- Wine Substitute: If you prefer not to use wine, substitute with an equal amount of additional beef broth.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop to preserve the sauce's creamy texture.