Mushroom Chicken 

This Mushroom Chicken recipe features juicy, pan-seared chicken breasts enveloped in a rich, creamy mushroom sauce reminiscent of homemade gravy. The dish combines tender chicken with a flavorful sauce, making it a comforting and satisfying meal. It's ideal when served over mashed potatoes, buttered noodles, or alongside roasted green beans, offering a hearty dinner option for any occasion.

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

  • 3 cloves garlic, minced

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

  • 2½ cups beef broth

  • 1 teaspoon chicken bouillon (or 1 bouillon cube)

  • 1 teaspoon soy sauce

  • 1 teaspoon onion powder

  • ½ teaspoon mustard powder

  • ½ teaspoon dried thyme

  • 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, tapping off excess.

2. Sear the Chicken:

   • In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and cook for 4–5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
     
     

3. Cook the Mushrooms:

   • In the same 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.

4. Prepare the Sauce:

   • In the skillet, add minced garlic and cook for 1 minute until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 4 minutes.

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

5. Thicken the Sauce:

   • In a small bowl, mix the cornstarch with 3 tablespoons of cold water to create a slurry. Slowly add this mixture to the simmering sauce, stirring continuously until the sauce thickens.

6. Finish the Sauce:

   • Reduce the heat to low and stir in the heavy cream. Return the cooked mushrooms to the skillet and mix well.

7. Combine and Serve:

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

Nutritional Information (per serving)

• Calories: Approximately 450 kcal

• Protein: ~35g

• Fat: ~25g

• Carbohydrates: ~15g

• Fiber: ~2g

• Sugar: ~3g

• Sodium: ~700mg