Description
This Mushroom Chicken recipe features tender, juicy chicken breast slices smothered in a rich, creamy mushroom sauce reminiscent of a flavorful gravy. Sautéed mushrooms and a perfectly reduced wine and broth-based sauce create a comforting and elegant dish perfect for any dinner.
Ingredients
Chicken and Mushrooms
- 10 oz. mushrooms, button or baby bella
- 2 Tablespoons salted butter
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 3-4 Tablespoons olive oil
Sauce
- 2 ½ cups beef broth
- 1 chicken bouillon cube or 1 tsp better than bouillon
- 1 teaspoon soy sauce (or substitute Worcestershire sauce)
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ cup dry white wine
- 3 cloves garlic, minced
- 3 Tablespoons cornstarch
- 3 Tablespoons cold water (for cornstarch slurry)
- 1/3 cup heavy cream
Instructions
- Prepare the Broth Mixture: In a bowl, combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme. Set this flavorful broth mixture aside for later use in the sauce.
- Make Cornstarch Slurry: In a sealable container, mix cornstarch with 3 tablespoons of cold water. Shake well to combine and set aside in a cool place. This slurry will be used to thicken the sauce.
- Prepare Mushrooms and Chicken: Gently rinse mushrooms and pat them completely dry; slice if larger. Slice chicken breasts lengthwise into 2-3 thinner cutlets about ½ inch thick. Pound lightly with a meat tenderizer if necessary to even thickness, which helps them cook evenly and remain juicy.
- Cook Mushrooms: Melt butter in a pan over medium-high heat. Add mushrooms in a single layer and let them brown undisturbed for 3-4 minutes per side, sautéing in batches if needed. Add a bit more butter or olive oil if necessary. Remove the mushrooms once golden brown and set aside on a plate.
- Season and Dredge Chicken: Lightly season chicken pieces on both sides with salt and pepper. Dredge each piece in flour and tap off excess to ensure a light coating.
- Sear Chicken: Heat olive oil in a large pan over medium-high heat. Add chicken pieces, leaving space around each for proper searing. Cook for 4-5 minutes per side until a golden brown crust forms. Adjust heat and add oil as needed during cooking. Remove chicken and set aside. Repeat with any remaining pieces.
- Deglaze Pan: Turn off heat and carefully remove excess oil from the pan, leaving the flavorful browned bits (fond). Add white wine and minced garlic, then turn heat back to medium. Use a spatula to scrape the bottom of the pan, dissolving the fond into the liquid. Let wine reduce by half, about 4 minutes.
- Finish Sauce: Pour in the prepared beef broth mixture and increase heat slightly to bring it to a gentle boil. Allow sauce to simmer and reduce for about 10 minutes to concentrate flavors.
- Thicken Sauce: Shake the cornstarch slurry, then slowly stir it into the simmering sauce. Stir continuously until the sauce thickens, then reduce heat to low.
- Add Cream and Combine: Stir in the heavy cream into the thickened sauce and mix well. Return cooked chicken and mushrooms to the pan, coating them in the rich mushroom sauce. Heat through briefly if needed before serving.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor; if avoiding alcohol, substitute with additional broth and a splash of white grape juice or apple cider vinegar.
- For extra flavor, consider adding fresh thyme sprigs or parsley as garnish before serving.
- Flattening chicken pieces evenly ensures quicker and more even cooking, preventing dryness.
- Leaving mushrooms in batches allows them to brown and crisp properly without steaming.
- This sauce pairs well with mashed potatoes, rice, or buttered noodles to soak up the creamy mushroom gravy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
