Description
This Mushroom Chicken recipe delivers tender, juicy chicken breasts sautéed to golden perfection and smothered in a rich, creamy mushroom sauce. Combining savory mushrooms, a flavorful broth-based sauce, and a hint of white wine, this dish is comforting and elegant, perfect for a weeknight dinner or special occasion.
Ingredients
Mushrooms and Chicken
- 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 teaspoon 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
- Prep Work: Combine beef broth, chicken bouillon cube (or better than bouillon), soy sauce, onion powder, mustard powder, and dried thyme in a bowl and set aside. In a separate container, mix cornstarch with 3 tablespoons cold water and shake well to create a slurry; set aside in a cool place. Gently rinse the mushrooms and pat them completely dry; slice if necessary. Slice the chicken breasts lengthwise into 2-3 thinner pieces about ½ inch thick, pounding if needed for even thickness.
- Cook the Mushrooms: Melt butter over medium-high heat in a pan. Add the mushrooms, making sure not to overcrowd the pan; cook in batches if necessary. Allow mushrooms to brown undisturbed for 3-4 minutes per side until golden and slightly crisp. Add more butter or a splash of olive oil if needed during cooking. Remove mushrooms and set aside on a plate.
- Dredge and Sear the Chicken: Lightly season each piece of chicken with salt and pepper. Coat each side lightly with flour and tap off any excess. Heat olive oil in a large pan over medium-high heat. Add 3 pieces of chicken to the pan, leaving space around each. Sauté for 4-5 minutes per side until a golden brown crust forms. Remove cooked chicken and set aside. Repeat with remaining chicken pieces. Adjust heat and add olive oil as necessary to avoid burning and maintain crust formation.
- Deglaze the Pan: Turn off the heat and carefully remove excess oil from the pan, leaving the flavorful browned bits (fond) intact. Add the white wine and minced garlic to the pan and return heat to medium. Use a silicone spatula to scrape the bottom of the pan, loosening the browned bits. Let the wine reduce by half, bubbling gently, which should take about 4 minutes.
- Finish the Sauce: Pour in the prepared beef broth mixture and increase the heat slightly to bring to a gentle boil. Let the sauce bubble and reduce for 10 minutes to concentrate flavors. Shake the cornstarch slurry again, then slowly whisk it into the bubbling sauce, stirring continuously to avoid lumps. The sauce will thicken quickly; reduce the heat to low once thickened. Slowly stir in the heavy cream, then add the cooked mushrooms back into the sauce.
- Reheat the Chicken: Place the seared chicken pieces back into the pan with the sauce and mushrooms, including any juices collected on the plate. Spoon sauce over the chicken, cover partially, and let everything heat through gently for about 5 minutes. Serve the mushroom chicken with mashed potatoes or buttered noodles and roasted green beans or asparagus for a complete meal.
Notes
- Dry white wine adds depth and acidity to the sauce, but if preferred, chicken broth can be substituted with a splash of lemon juice for brightness.
- Do not overcrowd the pan when cooking mushrooms or chicken to ensure proper browning and caramelization.
- Pounding chicken slices to even thickness helps them cook evenly and remain juicy.
- Adjust heat as needed when searing chicken to develop a crispy crust without burning.
- The cornstarch slurry should be added slowly to avoid lumps and ensure a smooth sauce.
- Serve the dish immediately after reheating in sauce for best texture and flavor.
