Mushroom Chicken

This Mushroom Chicken recipe is a deliciously creamy dish where juicy chicken is smothered in a flavorful mushroom sauce, making it perfect for a cozy family dinner. The sauce has the consistency of gravy and pairs beautifully with mashed potatoes or buttered noodles. With a rich blend of wine, garlic, and savory seasonings, this dish offers both comfort and sophistication in one easy meal.

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
    
    

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

  • 2 tablespoons salted butter
    
    

• For the Sauce:
  
  

  • 2 ½ cups beef broth
    
    

  • 1 chicken bouillon cube or 1 teaspoon better than bouillon
    
    

  • 1 teaspoon soy sauce (can substitute with Worcestershire sauce)
    
    

  • 1 teaspoon onion powder
    
    

  • ½ teaspoon mustard powder
    
    

  • ½ teaspoon dried thyme
    
    

  • ½ cup dry white wine (or ½ cup chicken broth and 1 tablespoon butter as substitute)
    
    

  • 3 cloves garlic (minced)
    
    

  • 3 tablespoons cornstarch
    
    

  • ⅓ cup heavy cream
    
    

Directions

1. Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Set aside.
   
   

2. Mix cornstarch with 3 tablespoons of cold water and shake to combine. Set aside.
   
   

3. Slice the chicken lengthwise into 2-3 thinner slices and lightly pound to ½-inch thickness.
   
   

4. Season the chicken with salt and pepper. Dredge each piece in flour, tapping off excess.
   
   

5. Heat olive oil in a pan over medium-high heat and cook the chicken for 4-5 minutes per side until golden brown. Remove and set aside.
   
   

6. In the same pan, melt butter and sauté the mushrooms until golden brown, about 3-4 minutes per side. Remove and set aside.
   
   

7. Add white wine and garlic to the pan to deglaze, scraping up any browned bits. Let it reduce for 4 minutes.
   
   

8. Add the beef broth mixture and bring it to a boil. Reduce for 10 minutes.
   
   

9. Slowly add the cornstarch slurry to the bubbling sauce, stirring constantly until thickened.
   
   

10. Reduce the heat to low, add the heavy cream, and stir. Add the cooked mushrooms back into the sauce.
    
    

11. Return the chicken to the pan and spoon the sauce over it. Cover and heat for 5 minutes.
    
    

12. Serve with mashed potatoes, buttered noodles, or roasted green beans.
    
    

Nutritional Value (per serving)

• Calories: 414 kcal
  
  

• Carbohydrates: 23g
  
  

• Protein: 18g
  
  

• Fat: 26g
  
  

• Saturated Fat: 10g
  
  

• Polyunsaturated Fat: 2g
  
  

• Monounsaturated Fat: 12g
  
  

• Trans Fat: 1g
  
  

• Cholesterol: 78mg
  
  

• Sodium: 704mg
  
  

• Potassium: 599mg
  
  

• Fiber: 1g
  
  

• Sugar: 2g
  
  

• Vitamin A: 490 IU
  
  

• Vitamin C: 3mg
  
  

• Calcium: 44mg
  
  

• Iron: 2mg