Description

This Mushroom Chicken recipe features tender, thinly sliced chicken breasts seared to a golden crust and simmered in a savory, creamy sauce with richly browned mushrooms. The sauce combines beef broth, white wine, garlic, and a delicate blend of spices, thickened with cornstarch and enriched with heavy cream. Perfectly paired with mashed potatoes or buttered noodles and roasted green beans or asparagus, this comforting dish brings flavorful elegance to your dinner table.

Ingredients

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Main Ingredients

10 oz. mushrooms, button or baby bella, sliced as needed
2 Tablespoons salted butter
2 large boneless skinless chicken breasts, sliced lengthwise into 2-3 thinner pieces (about 1/2 inch thick)
Salt and pepper, to taste
1/2 cup all-purpose flour
3-4 Tablespoons olive oil

Sauce Ingredients

2 1/2 cups beef broth
1 chicken bouillon cube or 1 tsp better than bouillon
1 teaspoon soy sauce (or substitute Worcestershire sauce)
1 teaspoon onion powder
1/2 teaspoon mustard powder
1/2 teaspoon dried thyme
1/2 cup dry white wine (such as Pinot Grigio or Chardonnay)
3 cloves garlic, minced
3 Tablespoons cornstarch
3 Tablespoons cold water (to mix with cornstarch)
1/3 cup heavy cream

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Instructions

Prepare the Sauce Base: In a bowl, combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme. Set this mixture aside for later use.
Make Cornstarch Slurry: In a sealable container, mix cornstarch with 3 tablespoons of cold water. Shake well until combined and place in a cool spot.
Prep Mushrooms and Chicken: Gently rinse mushrooms and pat dry. Slice if needed. Slice chicken breasts lengthwise into 2-3 thinner pieces and pound if necessary to reach about ½ inch thickness.
Cook Mushrooms: Melt butter in a skillet over medium-high heat. Add mushrooms in a single layer, cooking undisturbed for 3-4 minutes per side until golden brown. Sauté in batches if needed to avoid crowding. Add more butter or a splash of olive oil if necessary. Remove and keep mushrooms aside.
Dredge and Sear Chicken: Lightly season chicken slices with salt and pepper. Dredge each piece in flour and shake off the excess. Heat olive oil in a large pan over medium-high heat. Add chicken pieces leaving space between them, and cook 4-5 minutes per side until a golden crust forms. Remove and set aside. Repeat with remaining pieces.
Deglaze the Pan: Turn off heat and remove excess oil, leaving the browned bits (fond). Add white wine and minced garlic, then return heat to medium. Use a spatula to scrape browned bits from the pan bottom. Let the wine reduce by half, about 4 minutes.
Finish the Sauce: Pour in the prepared beef broth mixture and bring to a gentle boil. Let simmer and reduce for 10 minutes. Gradually whisk in the cornstarch slurry until the sauce thickens. Reduce heat to low, then stir in the heavy cream and add the cooked mushrooms.
Reheat Chicken: Return the chicken along with any accumulated juices back to the pan. Spoon sauce over the pieces, cover partially, and let heat through for about 5 minutes.
Serve: Serve the mushroom chicken warm with mashed potatoes or buttered noodles and roasted green beans or asparagus for a complete meal.

Notes

Good wine choices for this recipe include Pinot Grigio or Chardonnay. Marsala wine can also be used as an alternative.
If you prefer to avoid wine, substitute with ½ cup chicken broth and 1 tablespoon butter.
Cooking mushrooms separately allows them to release moisture and develop concentrated flavor and a golden color before adding to the sauce.
To control sodium, use unsalted butter, low-sodium broth and soy sauce, or omit bouillon cubes to reduce salt content.
Some flour may remain unused as it’s for dredging; nutritional values are estimated assuming all flour is used.
This recipe is featured on page 100 of The Cozy Cookbook.
Nutritional info is an estimate per serving, and the recipe yields four servings.

Nutrition

Serving Size: 1 serving
Calories: 414 kcal
Sugar: 2 g
Sodium: 704 mg
Fat: 26 g
Saturated Fat: 10 g
Unsaturated Fat: 14 g
Trans Fat: 1 g
Carbohydrates: 23 g
Fiber: 1 g
Protein: 18 g
Cholesterol: 78 mg