Description
This comforting dish features tender chicken breasts seared to golden perfection and served in a rich, creamy mushroom gravy that tastes like something you’d find in a high-end restaurant—but made right at home.
Ingredients
Scale
For the Chicken & Mushrooms:
- 10 oz. button or baby bella mushrooms
- 2 tbsp salted butter
- 2 boneless, skinless chicken breasts (large)
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 3–4 tbsp olive oil
For the Sauce:
- 2½ cups beef broth
- 1 tsp chicken bouillon paste or 1 cube
- 1 tsp soy sauce (or swap for Worcestershire)
- 1 tsp onion powder
- ½ tsp each: ground mustard, dried thyme
- ½ cup dry white wine (see substitutions below)
- 3 cloves garlic, minced
- 3 tbsp cornstarch
- ⅓ cup heavy cream
Instructions
- Step 1: Prep the Components
- Whisk together the broth, bouillon, soy sauce, and seasonings in a bowl. In a small jar or container, shake the cornstarch with 3 tablespoons of cold water until smooth. Pop that in the fridge until needed.
- Clean your mushrooms by wiping with a damp cloth or rinsing gently, then pat dry. If they’re large, slice them.
- Take each chicken breast and cut it horizontally into 2 or 3 thinner pieces. If they’re still a bit thick, pound them out gently to about ½ inch thickness.
- Step 2: Sauté the Mushrooms
- Melt butter in a large skillet over medium-high heat. Add mushrooms in a single layer (you may need to do this in batches). Let them cook without stirring for 3–4 minutes per side until they turn golden brown. Remove from the pan and set aside.
- Step 3: Sear the Chicken
- Season the chicken slices with salt and pepper. Lightly coat each piece in flour and shake off the excess.
- Heat a tablespoon or so of olive oil in the pan. Sear the chicken (a few pieces at a time, with room between each one) for about 4–5 minutes per side, or until a golden crust forms. Add more oil if needed. Set cooked chicken aside.
- 👉 Tip: Resist the urge to move the chicken too much while it sears—that’s how you get the best color and flavor.
- Step 4: Build the Sauce
- Pour off any extra oil but keep the browned bits in the pan (those are flavor gold). Turn heat to medium and add the garlic and wine. Use a spatula to scrape the bottom of the pan and let the wine reduce by half—this takes about 4 minutes.
- Pour in the broth mixture and turn up the heat just a bit to get a light boil. Let it bubble for 10 minutes to thicken and concentrate.
- Shake the chilled cornstarch slurry and drizzle it in slowly, stirring constantly. It’ll thicken up fast—lower the heat once it does.
- Now stir in the cream slowly and return the mushrooms to the pan.
- Step 5: Finish and Serve
- Place the chicken back into the skillet with any juices it released. Spoon that luscious sauce over the top. Cover the pan loosely and let it simmer for another 5 minutes so everything gets nice and hot.
- Serve it up with mashed potatoes, noodles, or your favorite green veggie. Roasted green beans or asparagus are both excellent sides.
Notes
Cooking Tips
- Wine Tips: Dry whites like Pinot Grigio or Chardonnay work best. Marsala also adds great flavor.
- No Wine? No problem—swap in ½ cup chicken broth and a tablespoon of butter.
- For Lower Sodium: Use unsalted butter, low-sodium broth, and skip the bouillon if needed.
- Why Sear Mushrooms First? Cooking them separately helps them brown up better and gives them a meatier texture.
Storage: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. The sauce holds up well when reheated.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
Nutrition
- Calories: 414kcal
- Sugar: 2g
- Sodium: 704mg
- Fat: 26g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 78mg