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Mushroom Chicken: A Creamy, Savory Delight for Any Occasion

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Enjoy juicy chicken smothered in a thick and creamy mushroom sauce. This recipe is perfect for a comforting and flavorful meal.

Ingredients

Scale
  • 10 oz mushrooms
  • 2 Tbsp butter
  • 2 chicken breasts
  • Salt/Pepper
  • ½ cup flour
  • 3–4 Tbsp olive oil
  • 2 ½ cups beef broth
  • 1 bouillon cube
  • 1 tsp soy sauce
  • 1 tsp onion powder
  • ½ tsp mustard powder, thyme
  • ½ cup white wine
  • 3 cloves garlic
  • 3 Tbsp cornstarch
  • 1/3 cup heavy cream

Instructions

    1. Prep Work (The Preparation Phase):

        • Combine beef broth, chicken bouillon, soy sauce (or Worcestershire sauce), onion powder, mustard powder, and dried thyme in a bowl. Set aside. This mixture will form the base of the sauce.

        • Combine cornstarch with 3 tablespoons of cold water in a sealable container and shake vigorously to combine. Set aside. This cornstarch slurry will be used to thicken the sauce.

        • Gently rinse the mushrooms under cold water and pat them completely dry with paper towels. Slice the mushrooms if they are large.

        • Slice the chicken breasts lengthwise into 2-3 thinner slices. This will help them cook more evenly and quickly. Pound the chicken slices with a meat tenderizer if needed, aiming for ½ inch thick slices.

    1. Cook the Mushrooms (The Mushroom Sauté):

        • Melt the salted butter over medium-high heat in a large skillet or Dutch oven.

        • Add the sliced mushrooms to the skillet and allow them to brown on each side for 3-4 minutes, undisturbed. Sauté the mushrooms in batches if needed, leaving space around them to allow them to crisp up more.

        • Add a little more butter and/or a splash of olive oil during cooking if needed.

        • Remove the golden brown mushrooms from the skillet and set them aside on a plate.

    1. Dredge/Sear the Chicken (The Chicken Searing):

        • Lightly sprinkle each side of the chicken slices with salt and pepper.

        • Dredge the chicken slices in all-purpose flour, tapping off any excess flour.

        • Heat the olive oil in the same skillet over medium-high heat.

        • Add 3 pieces of chicken to the skillet, leaving room around each piece.

        • Sauté the chicken for 4-5 minutes per side, until a golden brown crust has developed.

        • Remove the seared chicken from the skillet and set it aside. Repeat with the remaining chicken slices.

    1. Deglaze the Pan (The Flavor Building):

        • Turn off the heat and remove any excess oil from the skillet, leaving the browned bits (fond) in the pan. These browned bits will add a depth of flavor to the sauce.

        • Add the dry white wine and minced garlic to the skillet and set the heat to medium.

        • Use a silicone spatula or wooden spoon to “clean” the bottom of the skillet, scraping up the browned bits.

        • Let the wine and garlic mixture bubble gently until it has reduced by half, about 4 minutes. This process will concentrate the flavors and create a flavorful base for the sauce.

    1. Finish the Sauce (The Sauce Symphony):

        • Add the beef broth mixture to the skillet and increase the heat slightly to bring it to a gentle boil.

        • Let the sauce bubble and reduce for 10 minutes, allowing the flavors to meld and deepen.

        • Shake the reserved cornstarch mixture vigorously to recombine it, then slowly add it to the bubbling sauce, stirring continuously with a whisk or spoon. This will thicken the sauce quickly.

        • Reduce the heat to low and slowly add the heavy cream, stirring continuously to prevent it from curdling.

        • Add the cooked mushrooms back to the skillet.

        • Add the seared chicken back to the skillet along with any juices that have accumulated on the plate.

        • Spoon the sauce over the chicken and mushrooms.

        • Cover the skillet partially and let the chicken heat through for 5 minutes or so, allowing the flavors to meld and the chicken to become tender.

    1. Serve (The Plating Perfection):

        • Serve the Mushroom Chicken hot with mashed potatoes, buttered noodles, roasted green beans, roasted asparagus, rice, quinoa, or a side salad.

Notes

  • Brown mushrooms well.
  • Sear chicken for crust.
  • Deglaze pan for flavor.

Find it online: https://paularecipes.com/mushroom-chicken-a-creamy-savory-delight-for-any-occasion/