Mushroom Chicken 

This dish features tender chicken breasts smothered in a rich, creamy mushroom sauce that mimics the consistency and taste of homemade gravy. It's a hearty meal that's perfect for cozy dinners.

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts

• Salt and pepper, to taste

• ½ cup all-purpose flour

• 3–4 tablespoons olive oil

For the Mushroom Sauce:

• 10 oz. mushrooms (button or baby bella), sliced

• 2 tablespoons salted butter

• 2½ cups beef broth

• 1 chicken bouillon cube (or 1 tsp Better Than Bouillon

• 1 teaspoon soy sauce (or Worcestershire sauce)

• 1 teaspoon onion powder

• ½ teaspoon each of mustard powder and dried thyme

• ½ cup dry white wine (e.g., Pinot Grigio or Chardonnay)

• 3 cloves garlic, minced

• 3 tablespoons cornstarch

• ⅓ cup heavy cream

Directions

1. Prepare the Chicken:

   • Slice each chicken breast into 2–3 thinner pieces. Season with salt and pepper, then dredge in flour, shaking off excess.

2. Cook the Mushrooms:

   • In a large skillet, melt butter over medium-high heat. Add the sliced mushrooms and sauté for 3–4 minutes per side until golden brown. Remove and set aside.

3. Sear the Chicken:

   • In the same skillet, heat olive oil over medium-high heat. Add the floured chicken slices and cook for 4–5 minutes per side until golden and cooked through. Remove and set aside.

4. Make the Sauce:

   • In the same skillet, add minced garlic and cook for 1 minute. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 4 minutes to reduce slightly.

   • Stir in the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. Bring to a gentle boil and let it simmer uncovered for 10 minutes.

5. Thicken the Sauce:

   • In a small bowl, mix the cornstarch with a few tablespoons of cold water to create a slurry. Slowly whisk this into the simmering sauce. Continue to cook until the sauce thickens.

6. Finish the Sauce:

   • Reduce the heat to low and stir in the heavy cream. Add the sautéed mushrooms back into the skillet.

7. Combine and Serve:

   • Return the seared chicken to the skillet, spooning the sauce over the top. Cover partially and let it heat through for 5 minutes. Serve hot, ideally with mashed potatoes or buttered noodles.

Nutritional Information (Per Serving)

• Calories: Approximately 400–450 kcal

• Protein: 35–40 g

• Fat: 20–25 g

• Carbohydrates: 15–20 g

• Fiber: 2–3 g

• Sodium: 700–800 mg