Mushroom Chicken with Creamy Sauce (Print Version)

Juicy chicken smothered in a thick, creamy mushroom sauce with beef broth, white wine, and aromatic herbs for ultimate comfort.

# Ingredients:

→ Main Ingredients

01 - 10 oz. mushrooms (button or baby bella)
02 - 2 Tablespoons salted butter
03 - 2 large boneless skinless chicken breasts
04 - Salt and freshly ground black pepper, to taste
05 - ½ cup all-purpose flour
06 - 3-4 Tablespoons olive oil

→ Sauce

07 - 2 ½ cups beef broth
08 - 1 chicken bouillon cube or 1 teaspoon better than bouillon
09 - 1 teaspoon soy sauce
10 - 1 teaspoon onion powder
11 - ½ teaspoon mustard powder
12 - ½ teaspoon dried thyme
13 - ½ cup dry white wine
14 - 3 cloves garlic, minced
15 - 3 Tablespoons cornstarch
16 - 1/3 cup heavy cream

# Steps to Follow:

01 - Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme in a bowl. Set aside. In a separate container, mix cornstarch with 3 Tablespoons of cold water and shake to combine. Gently rinse mushrooms, pat completely dry, and slice if needed. Slice chicken breasts lengthwise into 2-3 thinner pieces, approximately ½ inch thick. Pound with a meat tenderizer if necessary.
02 - Melt butter in a large pan over medium-high heat. Add mushrooms, allowing them to brown undisturbed for 3-4 minutes on each side. Cook in batches if needed to avoid overcrowding. Add more butter or olive oil if necessary. Once golden brown, transfer to a plate and set aside.
03 - Season chicken slices with salt and pepper on both sides. Dredge in flour, tapping off excess. Heat olive oil in the same pan over medium-high heat. Cook chicken in batches, 3 pieces at a time, for 4-5 minutes per side until a golden crust develops. Adjust heat as needed during cooking. Add more oil if required. Remove cooked chicken and set aside.
04 - Turn off heat and remove excess oil while preserving the brown bits (fond) in the pan. Add white wine and minced garlic, then set heat to medium. Use a silicone spatula to scrape the bottom of the pan. Let mixture reduce by half, approximately 4 minutes.
05 - Add the beef broth mixture and increase heat slightly to bring to a gentle boil. Simmer for 10 minutes to reduce. Shake the cornstarch mixture and slowly add to the bubbling sauce, stirring continuously until incorporated. Once thickened, reduce heat to low and slowly stir in the heavy cream. Add the mushrooms back to the sauce.
06 - Return chicken to the pan along with any accumulated juices. Spoon sauce over the chicken. Cover partially and allow to heat through for 5 minutes. Serve with mashed potatoes or buttered noodles and roasted green beans or asparagus.

# Additional Notes:

01 - Pinot Grigio or Chardonnay work well as wine choices in this recipe. Marsala wine is also suitable.
02 - Wine substitute: Use 1/2 cup chicken broth and 1 tablespoon butter instead of white wine if needed.
03 - Cooking mushrooms separately allows them to release water, concentrate flavor, and develop golden color.
04 - To reduce sodium, use unsalted butter, low-sodium broth, and low-sodium soy sauce, or omit the bouillon.

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