Description
A rich and flavorful Mushroom Chicken recipe featuring tender boneless chicken breasts sautéed to a golden crust and simmered in a savory mushroom cream sauce made with beef broth, white wine, and aromatic spices. Perfect for a hearty dinner, served alongside mashed potatoes or buttered noodles with roasted green beans or asparagus.
Ingredients
Chicken and Coating
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 3-4 Tablespoons olive oil
Mushrooms and Sauce
- 10 oz. mushrooms (button or baby bella)
- 2 Tablespoons salted butter
- 2 ½ cups beef broth
- 1 chicken bouillon cube or 1 teaspoon better than bouillon
- 1 teaspoon soy sauce (can 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)
- ⅓ cup heavy cream
Instructions
- Prep Work: Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Set aside. In a separate sealable container, mix cornstarch with 3 tablespoons cold water and shake well to form a slurry; keep in a cool place until needed. Gently rinse mushrooms and pat dry; slice if desired. Slice chicken breasts lengthwise into 2-3 thinner pieces and pound to about ½ inch thickness.
- Cook the Mushrooms: Melt butter in a large pan over medium-high heat. Add mushrooms in a single layer without crowding. Let them brown on each side for 3 to 4 minutes undisturbed. Sauté in batches if necessary, adding more butter or a splash of olive oil if needed. Once golden brown, remove mushrooms and set aside on a plate.
- Dredge and Sear the Chicken: Lightly season chicken slices with salt and pepper. Dredge in flour and shake off excess. Heat olive oil in the pan over medium-high heat. Add chicken pieces leaving space around each, and sauté for 4-5 minutes per side until golden brown crust forms. Remove and set aside. Repeat with remaining chicken slices. Adjust heat and add olive oil as needed to maintain a good sear.
- Deglaze the Pan: Turn off the heat and remove excess oil, leaving the flavorful brown bits (fond) in the pan. Add white wine and minced garlic to the pan, then return heat to medium. Scrape the bottom of the pan with a silicone spatula to loosen the fond. Let the mixture bubble gently and reduce by half, approximately 4 minutes.
- Finish the Sauce: Pour in the prepared beef broth mixture and raise heat slightly to bring to a gentle boil. Let it bubble and reduce for about 10 minutes. Shake the cornstarch slurry again and gradually stir it into the bubbling sauce. Stir continuously as the sauce thickens quickly. Reduce heat to low, then slowly stir in the heavy cream. Add the cooked mushrooms back into the sauce.
- Reheat the Chicken: Return the seared chicken pieces along with any accumulated juices to the pan. Spoon sauce over the chicken. Partially cover and let it heat through for about 5 minutes. Serve the mushroom chicken with your choice of mashed potatoes or buttered noodles, alongside roasted green beans or asparagus.
Notes
- You can substitute soy sauce with Worcestershire sauce for a slightly different flavor.
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for deglazing to enhance the sauce’s depth.
- Ensure mushrooms are dry before cooking to achieve better browning and a crisp texture.
- Pounding chicken to even thickness helps it cook consistently and remain tender.
- Leaving space between mushrooms and chicken pieces while sautéing ensures proper browning and avoids steaming.
- This dish pairs beautifully with mashed potatoes, buttered noodles, and seasonal roasted vegetables.
