Description
- Discover the rich and creamy Mushroom Chicken in Savory Sauce recipe, a perfect dish for any occasion. Easy and flavorful
Ingredients
Scale
- For the Chicken and Mushrooms
- 10 Noz mushrooms (button or baby bella)
- 2 tbsp salted butter
- 2 large boneless, skinless chicken breasts
- Salt and pepper to taste
- ½ cup all-purpose flour
- 3–4 tbsp olive oil
- For the Sauce
- 2 ½ cups beef broth
- 1 chicken bouillon cube (or 1 tsp chicken base)
- 1 tsp soy sauce (or substitute Worcestershire sauce)
- 1 tsp onion powder
- ½ tsp mustard powder
- ½ tsp dried thyme
- ½ cup dry white wine (see notes for substitutions)
- 3 cloves garlic, minced
- 3 tbsp cornstarch
- ⅓ cup heavy cream
Instructions
- 1. Prepare the Ingredients
- Mix the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Set aside.
- In a small container, combine cornstarch with 3 tbsp cold water. Shake well and set aside.
- Rinse the mushrooms and pat them dry. Slice if necessary.
- Slice the chicken breasts lengthwise into 2-3 thinner pieces. Pound them gently to about ½ inch thickness.
- 2. Cook the Mushrooms
- Heat butter in a skillet over medium-high heat. Add mushrooms and let them cook undisturbed for 3-4 minutes per side until golden. Cook in batches if needed, adding more butter or olive oil as necessary. Set the mushrooms aside on a plate.
- 3. Sear the Chicken
- Season chicken pieces with salt and pepper. Dredge them lightly in flour, shaking off the excess.
- Heat olive oil in the same skillet over medium-high heat. Sear chicken for 4-5 minutes on each side until golden and crispy. Adjust the heat as needed and add more oil if required. Remove chicken and set aside.
- 4. Deglaze the Pan
- Turn off the heat and discard excess oil, leaving behind the flavorful brown bits (fond) in the pan.
- Add white wine and garlic, turning the heat to medium. Scrape up the fond with a spatula. Let the mixture simmer and reduce by half, about 4 minutes.
- 5. Create the Sauce
- Pour in the broth mixture and bring to a gentle boil. Let it reduce for about 10 minutes.
- Stir the cornstarch mixture, then add it gradually to the bubbling sauce while stirring continuously. The sauce will thicken quickly. Reduce heat to low.
- Slowly stir in the heavy cream until fully incorporated. Add the cooked mushrooms back to the pan.
- 6. Finish the Dish
- Return the chicken and any juices to the pan. Spoon the sauce over the chicken, cover partially, and let it heat through for about 5 minutes.
- Serving Suggestions
- Pair this dish with creamy mashed potatoes, buttered noodles, or roasted green beans and asparagus for a complete meal.
Notes
- For a non-alcoholic version, replace white wine with chicken broth.
- Adjust seasonings as desired to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal per serving
Keywords: #DinnerIdeas #ChickenRecipes #ComfortFood #WeeknightMeals #MushroomLovers