Relish the creamy goodness of Mushroom Chicken with golden seared chicken smothered in a savory mushroom sauce, perfect for family dinners.
Mushroom Chicken Recipe
Warm up your evenings with our Mushroom Chicken recipe, a culinary delight where tender chicken is lavishly coated in a creamy, dreamy mushroom sauce. Perfect alongside mashed potatoes or your favorite noodles, this dish promises a culinary experience that elevates home dining to restaurant quality.
Ingredients List
For the Chicken:
- 10 oz. mushrooms, buttons, or Baby Bella work well
- 2 Tablespoons salted butter
- 2 large boneless skinless chicken breasts
- Salt/Pepper
- ½ cup all-purpose flour
- 3-4 Tablespoons olive oil
For the Mushroom Sauce
- 2 ½ cups beef broth
- 1 chicken bouillon cube or 1 teaspoon better than bouillon
- 1 teaspoon soy sauce, can sub Worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon EACH: mustard powder, dried thyme
- ½ cup dry white wine, see notes
- 3 cloves garlic, minced
- 3 Tablespoons cornstarch
- ⅓ cup heavy cream
Instructions
Prep Work
- Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme.
- Combine cornstarch with 3 Tablespoons of cold water in a sealable container and shake to combine. Set aside in a cool place.
- Gently rinse mushrooms and pat completely dry. Slice if needed.
- Slice the chicken lengthwise into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½-inch thick slices.
Cook the Mushrooms
- Melt butter over medium-high heat and add the mushrooms.
- Allow them to brown on each side for 3-4 minutes, undisturbed.
- Sauté in batches if needed, leaving space around them will allow them to crisp up more.
- Add a little more butter and/or a splash of olive oil during cooking if needed. Remove once golden brown and set aside on a plate.
Dredge/Sear the Chicken
- Lightly sprinkle each side of the chicken with salt and pepper. Dredge in flour and tap off excess.
- Heat olive oil in a large pan over medium-high heat. Add 3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed.
- Remove and set aside. Repeat with the remaining 3 pieces of chicken.
Deglaze the Pan
- Turn the heat off and remove any excess oil, but leave the brown bits in the pan. (This is called “fond” and will give the sauce plenty of flavor.)
- Add the white wine and the garlic and set heat to medium. Use a silicone spatula to “clean” the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.
Finish the Sauce
- Add the beef broth mixture and increase heat slightly to bring to a gentle boil. Let it bubble and reduce for 10 minutes.
- Shake the reserved cornstarch mixture and slowly add it to the bubbling sauce, stirring continuously, until incorporated. The sauce will thicken pretty quickly. Reduce heat to low.
Slowly add in the cream, stirring continuously! Add the mushrooms. - Add the chicken back to the pot along with any juices from the plate. Spoon the sauce on top. Cover partially and let the chicken heat through for 5 minutes or so.
Serve and Enjoy!
- Ideal with mashed potatoes and roasted vegetables like green beans or asparagus.
Tips for Perfect Mushroom Chicken
- Cooking the mushrooms separately before integrating them into the sauce is crucial. This method allows them to release moisture, concentrate their flavor, and attain a beautiful golden color.
- The recipe suggests using Pinot Grigio or Chardonnay for their ability to complement the dish's flavors. Marsala wine is an excellent alternative, offering a deeper taste profile suitable for those who enjoy a robust flavor.
- If you prefer not to use wine, you can substitute it with a mixture of ½ cup chicken broth and 1 tablespoon of butter. This combination adds moisture and richness without the alcohol content.
Leave a Reply