Description
This mushroom chicken features juicy, golden-seared chicken smothered in a rich, creamy mushroom sauce with deep savory flavor and gravy-like consistency.
Ingredients
- 10 oz mushrooms (button or baby bella)
- 2 tablespoons salted butter
- 2 large boneless skinless chicken breasts
- Salt and pepper
- 1/2 cup all-purpose flour
- 3–4 tablespoons olive oil
- For the Sauce:
- 2 1/2 cups beef broth
- 1 chicken bouillon cube
- 1 teaspoon soy sauce
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried thyme
- 1/2 cup dry white wine
- 3 cloves garlic, minced
- 3 tablespoons cornstarch
- 1/3 cup heavy cream
Instructions
- Prep: Combine broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Mix cornstarch with cold water and set aside.
- Clean and slice mushrooms. Slice chicken into thinner pieces (about 1/2 inch thick).
- Cook Mushrooms: Melt butter over medium-high heat. Cook mushrooms 3–4 minutes per side until golden. Remove and set aside.
- Sear Chicken: Season chicken with salt and pepper. Dredge in flour.
- Heat olive oil and cook chicken 4–5 minutes per side until golden. Remove and set aside.
- Deglaze: Turn off heat, remove excess oil, keep browned bits. Add wine and garlic, cook until reduced by half.
- Make Sauce: Add broth mixture and simmer 10 minutes.
- Add cornstarch mixture slowly, stirring until thickened.
- Reduce heat and stir in cream, then add mushrooms.
- Return chicken and juices, spoon sauce over. Cover partially and heat for 5 minutes.
- Serve hot with mashed potatoes, noodles, or vegetables.
Notes
- Use halal beef broth and ensure bouillon is halal.
- Replace white wine with additional broth or a splash of lemon juice.
- Do not overcrowd mushrooms to get a better sear.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American