Mushroom Chicken
Mushroom Chicken combines tender chicken with savory mushrooms in a rich, creamy sauce for a comforting and satisfying meal. This versatile dish can be customized to suit various tastes and dietary needs, making it a perfect choice for any occasion.
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
- ▢10 oz. mushrooms either button or baby bella are ideal
- ▢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 Worcestershire sauce can be substituted
- ▢1 teaspoon onion powder
- ▢½ teaspoon each of mustard powder and dried thyme
- ▢½ cup dry white wine see notes
- ▢3 cloves garlic minced
- ▢3 tablespoons cornstarch
- ▢1/3 cup heavy cream
Prep Work
Combine the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Set aside.
Mix the cornstarch with 3 tablespoons of cold water in a sealable container, then shake to combine. Set aside in a cool place.
Gently rinse the mushrooms and pat them completely dry. Slice if necessary.
Slice the chicken lengthwise into 2-3 thinner pieces. If needed, pound them with a meat tenderizer, as the chicken will plump up more when cooked. Aim for slices about ½ inch thick.
Cook the Mushrooms
Melt the butter over medium-high heat and add the mushrooms. Allow them to brown on each side for 3-4 minutes, undisturbed. If necessary, sauté in batches, leaving space between the mushrooms to allow them to crisp up more. Add a bit more butter and/or a splash of olive oil as needed during cooking. Once golden brown, remove the mushrooms and set them aside on a plate.
Dredge/Sear the Chicken
Lightly sprinkle salt and pepper on each side of the chicken. Dredge the chicken in flour, tapping off any excess.
Heat the olive oil in a large pan over medium-high heat. Add 3 pieces of chicken, leaving space around each one. Sauté for 4-5 minutes per side, until golden brown and a crust has formed. Remove the chicken and set it aside. Repeat the process with the remaining pieces of chicken.
Pro Tips: Adjust the heat slightly as needed during cooking. Add more olive oil if necessary. Leave the chicken undisturbed while cooking to ensure a nice, crispy sear.
Deglaze the Pan
Turn off the heat and remove any excess oil, but leave the brown bits in the pan (this is called “fond,” and it adds lots of flavor to the sauce).
Add the white wine and garlic to the pan, setting the heat to medium. Use a silicone spatula to scrape the bottom of the pan, loosening the browned bits. Let it bubble gently until reduced by half, about 4 minutes.
Finish the Sauce
Add the beef broth mixture and increase the heat slightly to bring it to a gentle boil. Let it simmer and reduce for about 10 minutes.
Shake the reserved cornstarch mixture and slowly pour it into the bubbling sauce, stirring continuously until it’s fully incorporated. The sauce will thicken quickly. Lower the heat to low.
Slowly add the cream, stirring continuously. Then add the mushrooms back into the pan.
Return the chicken to the pot, including any juices from the plate. Spoon the sauce over the chicken. Cover partially and let it heat through for about 5 minutes.
Serve with mashed potatoes or buttered noodles, and pair with roasted green beans or asparagus.
Pro Tips:
Pinot Grigio or Chardonnay are excellent wine choices for this recipe, but Marsala wine can also be used as an alternative.
Wine Substitute: If you need a wine substitute, use ½ cup of chicken broth and 1 tablespoon of butter in place of the white wine.
The mushrooms are cooked separately in this recipe and added to the sauce at the end. This method allows them to release their water, concentrate their flavor, and develop a nice golden color.
To control the sodium content, consider using unsalted butter, low or no sodium broth, and low-sodium soy sauce. You can also skip the bouillon, though it adds a nice depth of flavor.
The nutritional information is based on using all the flour, though there will likely be some leftover.
This recipe is featured in The Cozy Cookbook on page 100!
