Ingredients

10 oz. mushrooms (button or baby bella work well)

2 Tablespoons salted butter

2 large boneless skinless chicken breasts

Salt and pepper, to taste

½ cup all-purpose flour

3-4 Tablespoons olive oil

2 ½ cups beef broth

1 chicken bouillon cube or 1 tsp better than bouillon

1 teaspoon soy sauce (can substitute Worcestershire sauce)

1 teaspoon onion powder

½ teaspoon mustard powder

½ teaspoon dried thyme

½ cup dry white wine

3 cloves garlic, minced

3 Tablespoons cornstarch

1/3 cup heavy cream

Instructions

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

Step 2: Mix cornstarch with 3 tablespoons of cold water in a sealable container. Shake well and set aside in a cool place.

Step 3: Gently rinse mushrooms and pat completely dry. Slice if needed.

Step 4: Slice the chicken breasts lengthwise into 2-3 thinner slices, aiming for about ½ inch thickness. Pound gently with a meat tenderizer if necessary.

Step 5: Melt butter in a pan over medium-high heat. Add mushrooms in batches, leaving space around them. Let brown undisturbed for 3-4 minutes per side until golden, adding more butter or olive oil if needed. Remove and set aside.

Step 6: Lightly season chicken slices with salt and pepper. Dredge in flour and tap off excess.

Step 7: Heat olive oil in a large pan over medium-high heat. Add 3 pieces of chicken at a time, leaving space between each. Cook for 4-5 minutes per side until golden and crusty. Remove and set aside. Repeat with remaining chicken.

Step 8: Remove excess oil from pan but keep the browned bits (fond). Turn heat to medium and add white wine and minced garlic. Scrape the bottom with a spatula and simmer until the wine has reduced by half, about 4 minutes.

Step 9: Add the prepared beef broth mixture and bring to a gentle boil. Let simmer and reduce for 10 minutes.

Step 10: Shake the cornstarch slurry and slowly stir it into the simmering sauce. Continue stirring until the sauce thickens. Reduce heat to low.

Step 11: Slowly stir in heavy cream and add the cooked mushrooms.

Step 12: Return the chicken to the pan with any accumulated juices. Spoon sauce over the top, cover partially, and warm through for about 5 minutes. Serve with mashed potatoes, buttered noodles, and your choice of green vegetables.

Tips & Variations

Use baby bella mushrooms for a deeper, earthier flavor, or button mushrooms for a milder taste.

If you prefer a thicker sauce, add a bit more cornstarch slurry gradually until you reach desired consistency.

Substitute the white wine with extra broth if you want a non-alcoholic version.

For a lighter dish, swap heavy cream with half-and-half or use Greek yogurt stirred in at the end off the heat.

Allow the chicken to rest for a few minutes before slicing to keep it juicy.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add more richness. Adjust cooking time slightly as thighs can take a bit longer to cook through.

What can I serve with Mushroom Chicken?

This dish pairs beautifully with mashed potatoes, buttered noodles, or rice, along with steamed or roasted vegetables like green beans, asparagus, or broccoli.