Mushroom Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
4 people
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Calories
414 kcal
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Course
Main Course
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Cuisine
American
Mushroom Chicken
Description
The Mushroom Chicken recipe features boneless, skinless chicken breasts sliced thin and dredged in flour for a light crust. Mushrooms are sautéed separately in butter until golden, allowing them to release moisture and concentrate their flavors. The sauce is crafted from a blend of beef broth, white wine, and seasonings such as onion powder, mustard powder, thyme, and garlic, thickened with a cornstarch slurry and finished with heavy cream for richness. Cooking steps include browning the mushrooms, pan-searing the chicken, and then combining everything to create a creamy, savory sauce. The prepared dish delivers tender chicken pieces immersed in a smooth mushroom sauce with balanced herbal undertones. It makes a filling entrée suitable for dinner and pairs well with starchy sides or fresh vegetables. Adjustments in sodium content can be made by selecting low-salt ingredients.
Cookbook references suggest Pinot Grigio or Chardonnay as preferred wines, with chicken broth and butter as an alternative to white wine if needed. The method of cooking mushrooms separately helps to ensure they retain texture and flavor. Using cornstarch as a thickener guarantees a consistent sauce texture.
Practical tips highlight that seasoning adjustments contribute to the dish's depth, and managing the flour amount helps control coating thickness. This recipe originates from The Cozy Cookbook.
Ingredients
- 10 oz. mushrooms button or baby bella work well
- 2 Tablespoons butter salted
- 2 chicken breast large, boneless, skinless
- salt
- black pepper
- ½ cup all-purpose flour
- 3-4 Tablespoons olive oil
Sauce
- 2 ½ cups beef broth
- 1 chicken bouillon cube or 1 tsp better than bouillon
- 1 teaspoon soy sauce can sub Worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon thyme
- ½ cup white wine see notes, dry
- 3 cloves garlic minced
- 3 Tablespoons cornstarch
- 1/3 cup heavy cream
Instructions
Prep Work
- Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
- Combine cornstarch with 3 Tablespoons of cold water in a sealable container and shake to combine. Set aside in a cool place.
- Gently rinse mushrooms and pat completely dry. Slice if needed.
- Slice the chicken lengthwise into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices.
Cook the Mushrooms
- Melt butter over medium-high heat and add the mushrooms. Allow them to brown on each side for 3-4 minutes, undisturbed. Sauté in batches if needed, leaving space around them will allow them to crisp up more. Add a little more butter and/or a splash of olive oil during cooking if needed. Remove once golden brown and set aside on a plate.
Dredge/Sear the Chicken
- Lightly sprinkle each side of the chicken with salt and pepper. Dredge in flour and tap off excess.
- Heat olive oil in a large pan over medium-high heat. Add 3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining 3 pieces of chicken.
- Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of olive oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear.
Deglaze the Pan
- Turn the heat off and remove any excess oil, but leave the brown bits in the pan. (This is called “fond” and will give the sauce plenty of flavor.)
- Add the white wine and the garlic and set heat to medium. Use a silicone spatula to “clean” the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.
Finish the Sauce
- Add the beef broth mixture and increase heat slightly to bring to a gentle boil. Let it bubble and reduce for 10 minutes.
- Shake the reserved cornstarch mixture and slowly add it to the bubbling sauce, stirring continuously, until incorporated. The sauce will thicken pretty quickly. Reduce heat to low.
- Slowly add in the cream, stirring continuously. Add the mushrooms.
- Add the chicken back to the pot along with any juices from the plate. Spoon the sauce on top. Cover partially and let the chicken heat through for 5 minutes or so. Serve with mashed potatoes or Buttered Noodles and roasted green beans or asparagus.
Notes
- Choose Pinot Grigio or Chardonnay for the wine; alternatively, substitute with chicken broth and butter if avoiding alcohol.
- Cook mushrooms separately to concentrate flavor and avoid excess moisture in the sauce.
- Adjust salt levels by using unsalted butter, low-sodium broth, or omitting bouillon to control sodium content.
- The flour measurement may leave some leftover; use only what you need to dredge the chicken lightly.
- The recipe yields 4 servings, and nutritional information is estimated per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 23g | 8% |
| Protein | 18g | 36% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 704mg | 29% |
| Potassium | 599mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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