Description
This Mushroom Chicken features pan-seared, golden-brown chicken cutlets in a rich and savory mushroom sauce. The sauce is enhanced with white wine, garlic, thyme, and a touch of cream for a truly delicious and comforting meal.
Ingredients
Scale
- 10 ounces mushrooms (button or baby bella), cleaned and sliced if large
- 2 tablespoons salted butter, divided
- 2 large boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1/2 cup all-purpose flour
- 3–4 tablespoons olive oil, divided
- 2 1/2 cups beef broth
- 1 chicken bouillon cube (or 1 teaspoon Better Than Bouillon chicken base)
- 1 teaspoon soy sauce (or Worcestershire sauce)
- 1 teaspoon onion powder
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon dried thyme
- 1/2 cup dry white wine (such as Sauvignon Blanc, Pinot Grigio, or Chardonnay)
- 3 cloves garlic, minced
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1/3 cup heavy cream
Instructions
- Prepare Sauce Base: In a medium bowl, whisk together the beef broth, chicken bouillon cube (or Better Than Bouillon), soy sauce (or Worcestershire sauce), onion powder, mustard powder, and dried thyme. Set aside.
- Prepare Cornstarch Slurry: In a small, sealable container (like a jar with a lid), combine the cornstarch and 3 tablespoons of cold water. Shake vigorously until the cornstarch is completely dissolved. Set aside.
- Prepare Chicken and Mushrooms: Gently rinse the mushrooms and pat them completely dry with paper towels. Slice them if they are large. Slice each chicken breast horizontally to create 2-3 thinner cutlets. If desired, pound the chicken cutlets to an even thickness (about 1/2 inch) using a meat mallet. This helps them cook more evenly.
- Cook Mushrooms: Melt 2 tablespoons of the butter in a large skillet (cast iron recommended) over medium-high heat. Add the mushrooms to the skillet. Cook, without stirring initially, for 3-4 minutes per side, or until they are nicely browned. If necessary, cook the mushrooms in batches to avoid overcrowding the pan (overcrowding will steam the mushrooms instead of browning them). Add a little more butter or a splash of olive oil during cooking if needed. Remove the cooked mushrooms from the skillet and set them aside on a plate.
- Season and Dredge Chicken: Lightly season both sides of the chicken cutlets with salt and pepper. Place the flour in a shallow dish. Dredge each chicken cutlet in the flour, tapping off any excess.
- Sear Chicken: Heat 3 tablespoons of the olive oil in the same skillet over medium-high heat. Add the floured chicken cutlets to the hot skillet, leaving space around each piece. Sear for 4-5 minutes per side, until a golden brown crust has developed. Do not overcrowd the pan; cook in batches if necessary. Remove the seared chicken from the skillet and set aside on a plate. Adjust the heat as needed during cooking to prevent burning. Add an additional splash of olive oil between batches, if needed.
- Deglaze Pan: Turn off the heat under the skillet. Carefully remove any excess oil from the skillet, but leave the browned bits (fond) in the pan – these add a lot of flavor to the sauce.
- Add Wine and Garlic: Add the white wine and minced garlic to the skillet. Turn the heat back on to medium. Use a silicone spatula or wooden spoon to scrape up the browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, about 4 minutes.
- Add Broth Mixture: Pour the prepared beef broth mixture (from step 1) into the skillet. Increase the heat slightly and bring the mixture to a gentle boil.
- Reduce Sauce: Let the sauce bubble and reduce for about 10 minutes, stirring occasionally.
- Thicken Sauce: Shake the reserved cornstarch slurry again to recombine. Slowly pour the slurry into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency. Reduce the heat to low.
- Add Cream and Mushrooms: Slowly stir in the heavy cream. Add the cooked mushrooms back to the skillet.
- Return Chicken: Return the seared chicken cutlets to the skillet, along with any accumulated juices from the plate.
- Simmer: Cover the skillet partially and let the chicken simmer gently in the sauce for about 5 minutes, or until the chicken is heated through and the sauce has reached your desired consistency.
- Serve
Notes
- Mushrooms: Button or baby bella mushrooms work well, but you can use any type of mushrooms you like.
- Chicken: Slicing the chicken breasts into thinner cutlets helps them cook more quickly and evenly.
- Searing: Searing the chicken creates a flavorful crust and helps to keep it moist.
- Deglazing: Deglazing the pan with white wine adds depth of flavor to the sauce. If you don’t have white wine, you can substitute chicken broth or omit it altogether.
- White Wine: Choose a dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay.
- Serving suggestions: Serve with mashed potatoes or Buttered Noodles and roasted green beans or asparagus.