Description

This Mushroom Chicken recipe features tender, seared chicken breasts smothered in a rich and creamy mushroom sauce made with beef broth, white wine, garlic, and aromatic spices. Perfectly cooked mushrooms add depth and texture, while the sauce is thickened with cornstarch and finished with heavy cream for a luscious finish. Ideal for serving alongside mashed potatoes or buttered noodles with roasted green beans or asparagus for a comforting and elegant meal.

Ingredients

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Main Ingredients

10 oz. mushrooms, button or baby bella
2 Tablespoons salted butter
2 large boneless skinless chicken breasts
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 Worcestershire sauce substitute)
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 (for cornstarch slurry)
1/3 cup heavy cream

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Instructions

Prep Work: Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme in a bowl and set aside. In a separate container, mix cornstarch with 3 tablespoons of cold water, seal, and shake well to create a slurry, then store it in a cool place. Rinse mushrooms gently and pat dry; slice if needed. Slice chicken breasts lengthwise into 2-3 thinner pieces about ½ inch thick, pounding gently if necessary for even thickness.
Cook the Mushrooms: Heat butter in a pan over medium-high heat and add mushrooms. Let them cook undisturbed for 3-4 minutes per side until nicely browned and golden. Cook in batches if needed to avoid crowding and allow mushrooms to crisp. Add extra butter or a splash of olive oil if necessary. Remove mushrooms and set aside on a plate.
Dredge and Sear the Chicken: Season chicken slices with salt and pepper. Dredge each piece lightly in flour and tap off excess. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in batches, leaving space between them, and cook for 4-5 minutes per side until golden and crusted. Adjust heat as necessary and add oil if needed. Remove cooked chicken and keep warm.
Deglaze the Pan: Turn heat off and remove excess oil but leave the flavorful browned bits (fond) on the pan bottom. Pour in the white wine and add minced garlic. Turn heat back to medium and scrape the pan bottom with a spatula to loosen browned bits. Let the wine and garlic mixture reduce by half, about 4 minutes.
Finish the Sauce: Add the prepared beef broth mixture to the pan and increase heat slightly to bring to a gentle boil. Let boil and reduce for about 10 minutes. Slowly whisk in cornstarch slurry while stirring continuously until the sauce thickens. Reduce heat to low, gradually add heavy cream while stirring, then add the cooked mushrooms back to the pan.
Reheat Chicken: Return chicken pieces along with any accumulated juices to the sauce. Spoon sauce over the chicken, cover partially, and let heat through for approximately 5 minutes. Serve hot with mashed potatoes or buttered noodles and roasted green vegetables like green beans or asparagus.

Notes

Pinot Grigio or Chardonnay are recommended white wines; Marsala is a good alternative.
For a wine substitute, use ½ cup chicken broth and 1 tablespoon butter instead of white wine.
Cooking mushrooms separately enhances their flavor and gives a better texture by allowing moisture to release and concentrate.
To reduce sodium, use unsalted butter, low-sodium broth and soy sauce, or omit the bouillon cube.
Nutritional info assumes full use of flour, although some leftover may remain.
This recipe serves 4 and is featured in The Cozy Cookbook, page 100.

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