Mushroom Chicken (Print-Friendly Version)

Tender chicken pieces smothered in a rich, creamy mushroom sauce that has the delicious consistency and flavor of homemade gravy.

# What You Need:

→ Main Ingredients

01 - 10 oz. mushrooms (button or baby bella)
02 - 2 Tablespoons salted butter
03 - 2 large boneless skinless chicken breasts
04 - Salt and pepper to taste
05 - ½ cup all-purpose flour
06 - 3-4 Tablespoons olive oil

→ Sauce

07 - 2 ½ cups beef broth
08 - 1 chicken bouillon cube or 1 teaspoon better than bouillon
09 - 1 teaspoon soy sauce
10 - 1 teaspoon onion powder
11 - ½ teaspoon mustard powder
12 - ½ teaspoon dried thyme
13 - ½ cup dry white wine
14 - 3 cloves garlic, minced
15 - 3 Tablespoons cornstarch
16 - 1/3 cup heavy cream

# How to Make It:

01 - Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Set aside. In a separate container, mix cornstarch with 3 tablespoons of cold water and shake to combine. Gently rinse mushrooms, pat completely dry, and slice if needed. Slice chicken breasts lengthwise into 2-3 thinner pieces, approximately ½ inch thick. Pound with a meat tenderizer if necessary.
02 - Melt butter in a large pan over medium-high heat. Add mushrooms in a single layer, allowing them to brown undisturbed for 3-4 minutes per side. Cook in batches if needed to avoid overcrowding. Add additional butter or olive oil if necessary during cooking. Once golden brown, remove and set aside.
03 - Season chicken pieces with salt and pepper, then dredge in flour, tapping off excess. Heat olive oil in the same pan over medium-high heat. Add chicken in batches of 3 pieces, leaving space between each piece. Sauté for 4-5 minutes per side until a golden crust develops. Adjust heat as needed during cooking. Remove chicken and set aside.
04 - Turn off heat and remove excess oil while preserving the brown bits (fond) in the pan. Add white wine and minced garlic, then set heat to medium. Use a silicone spatula to scrape the bottom of the pan. Allow mixture to bubble gently until reduced by half, approximately 4 minutes.
05 - Add the beef broth mixture and increase heat slightly to bring to a gentle boil. Let reduce for 10 minutes. Shake the cornstarch mixture and slowly incorporate it into the bubbling sauce, stirring continuously. Once sauce thickens, reduce heat to low and slowly stir in the heavy cream. Add the cooked mushrooms.
06 - Return chicken to the pan along with any accumulated juices. Spoon sauce over the chicken, cover partially, and let heat through for about 5 minutes. Serve with mashed potatoes or buttered noodles and a side of roasted green beans or asparagus.

# Additional Tips:

01 - Pinot Grigio or Chardonnay are excellent wine choices for this recipe. Marsala wine can also be used.
02 - For a wine substitute, use 1/2 cup chicken broth and 1 tablespoon butter.
03 - Cooking mushrooms separately concentrates their flavor and creates better texture.
04 - To reduce sodium, use unsalted butter, low-sodium broth, and reduced-sodium soy sauce.

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