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Mushroom Chicken Recipe

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A savory and creamy Mushroom Chicken dish featuring tender chicken breasts smothered in a rich mushroom sauce made with beef broth, white wine, and seasonings, perfect for a cozy meal.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

10 oz. mushrooms, button or baby bella

2 Tablespoons salted butter

2 large boneless skinless chicken breasts

Salt/Pepper

½ cup all-purpose flour

3–4 Tablespoons olive oil

For the Sauce:

2 ½ cups beef broth

1 chicken bouillon cube or 1 tsp better than bouillon

1 teaspoon soy sauce (can substitute with Worcestershire sauce)

1 teaspoon onion powder

½ teaspoon EACH: mustard powder, dried thyme

½ cup dry white wine (Pinot Grigio or Chardonnay recommended, or substitute with ½ cup chicken broth and 1 Tbsp butter)

3 cloves garlic, minced

3 Tablespoons cornstarch

1/3 cup heavy cream

Instructions

  1. In a bowl, combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside. In a separate container, mix cornstarch with 3 tablespoons of cold water, then set aside in a cool place. Gently rinse the mushrooms, pat them dry, and slice if needed. Slice the chicken breasts into 2-3 thinner pieces and pound them to about ½ inch thick.
  2. Melt butter in a pan over medium-high heat and add the mushrooms. Let them brown undisturbed for 3-4 minutes on each side. Cook in batches if needed, adding more butter or olive oil if necessary. Once golden brown, set aside.
  3. Season the chicken breasts with salt and pepper, then dredge them in flour, tapping off the excess. Heat olive oil in the same pan over medium-high heat, and sear the chicken pieces for 4-5 minutes on each side until golden brown. Remove and set aside. Repeat the process with the remaining chicken pieces.
  4. Turn off the heat and remove any excess oil, leaving the browned bits in the pan. Add the white wine and garlic, then turn the heat to medium. Scrape up the browned bits and let it simmer for about 4 minutes, allowing the wine to reduce by half.
  5. Add the prepared beef broth mixture and increase the heat slightly to bring to a gentle boil. Let the sauce simmer for 10 minutes. Stir the cornstarch mixture into the sauce and cook until thickened, then reduce the heat to low. Slowly incorporate the cream and stir continuously.
  6. Add the cooked mushrooms to the sauce, then return the chicken to the pan along with any juices from the plate. Spoon the sauce over the chicken and cover partially. Let the chicken heat through for 5 minutes before serving.
  7. Serve the Mushroom Chicken with mashed potatoes, buttered noodles, or roasted vegetables for a complete meal.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a skillet over low heat, adding a splash of broth or cream if the sauce thickens too much, or microwave until warm.
  • If the sauce is too thin, add more cornstarch mixed with cold water to thicken it.
  • For a spicier version, add red pepper flakes or a dash of hot sauce to the sauce.
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 4g
  • Sodium: 920mg
  • Fat: 28g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 38g
  • Cholesterol: 105mg

Find it online: https://omgmakethis.com/mushroom-chicken-recipe/