This recipe is actually an excuse to get as much creamy mushroom sauce as you can possible get into your life. It’s practically a homemade gravy that you and your family are not going to be able to get enough of. In fact, you’ll make up reasons to try this gravy with other dishes it’s so good. But the real combination lies in this chicken and mashed potato recipe that is the perfect vehicle for the mushroom gravy.
Even the people in your family that aren’t huge fans of mushroom will have a hard time not going for seconds when you set this out at the table. People will be asking you for chicken and mushroom recipes and you’ll start criticizing the meals you have in restaurants after you try this dish. Mushroom chicken is a delicious and easy-to-make dish that is perfect for a weeknight dinner.
How to Make It
The chicken mushroom recipe is not hard to make at all and cooks with any kind of skill level will be able to pull it off. You’ll start by taking your washed mushrooms and sautéing them in a frying pan over medium-high heat. They won’t take long to cook and you’ll only need about 3-4 minutes on each side.
While your mushrooms are cooking to perfection, you’ll start slicing your chicken into smaller slices. You should get about 2-3 more pieces of chicken from slicing it thinner. This will help it cook evenly and quicker than if you were sticking with thick pieces of chicken. To give your chicken some flavor, you’ll want to salt and pepper them on each side before dredging them into flour.
Now, in a frying pan with some olive oil at the bottom, you’ll carefully place your chicken into the pan and cook on each side for about 4-5 minutes. You’ll want to see a nice golden brown crust that forms on the outside of the chicken and that’s when you know they are done. Set aside your chicken when you’re finished.
Now is when you’ll get the savory flavor that makes this dish really stand out. Start by adding some garlic and white wine to the same pot you’re cooking your chicken in. Then, you’ll want to scrap off any of the cooked bits that are sticking to the bottom of the pan which will help get even more flavor into your gravy. Continue cooking the gravy for about 4 minutes or until you notice about half of the liquid has disappeared. Next, add your beef broth, soy sauce, seasonings, and chicken bouillon to round out your delicious gravy.
Reduce the heat until you have a gentle bubbling happening and then continue cooking for another 10 minutes. Make sure the pot is uncovered during this time so the liquid can reduce and doesn’t get trapped in the pot.
When you are done, keep the gentle bubbling going while adding in some additional cornstarch. What this does is help to thicken up your gravy but you want to make sure you add it in just a little at a time so the gravy doesn’t get too seized by the new mixture. After everything has thickened then you can go ahead and reduce you heat and add in your creamy goodness followed by your mushrooms.
Throw your chicken back into the pan and cover the entire thing with the delicious sauce you just made. Cover everything and heat it all up for 5 minutes or until everything is warm. Now, you’re ready to search your delicious chicken with some mashed potatoes, green beans, or asparagus on the side.
- Make sure to cook your mushrooms separately when you’re cooking everything and then add them back into the sauce when the end of the cooking is near. What you’re doing is helping the mushrooms get out some of the water content while still concentrating all the flavor into the dish. They should have a beautiful golden color after you’ve cooked them properly.
- When you are using white wine you can try some different types but the best results are going to come when you add pinot grigio or chardonnay. If those aren’t available then you can still substitute everything with some marsala wine.
- Wine Substitute: Now, if you don’t want any wine in your dish you still have an option to substitute it for something else. Try instead to use a 1/2 cup of chicken broth with 1 tbsp of butter and you should still get the liquid and flavor you need to make this dish taste just as good.
- Now, mushrooms can be somewhat controversial when you’re cooking a meal for others so you can always take them out and make a smothered creamy chicken or even a creamy garlic chicken instead. Same great flavor but without all the mushrooms added in.
- It’s easy for a dish like this to have too much salt and ruin the overall flavor. What you can do to counteract the salt and keep the sodium low is use unsalted butter. Also, the broth is going to have a low of salt content so a low-sodium version or no sodium version gives you all the control in the dish. The bouillon is another ingredient you can remove completely, although, you want to keep in mind that it gives a ton of flavor to the dish.
- The best way to store your leftovers when you are all done is to keep them in an airtight container of some kind like a Tupperware. This will keep out all the oxygen from reaching your leftovers and keep them fresher for longer. You still only want to put them in the fridge for up to 3 days until it will start to spoil. You can, however, throw your leftovers in the freezer and they should stay good for up to 3 months. If you don’t have an airtight container you can use any freezer or fridge safe Ziplock bag instead.
Tools For This Recipe
- Now, most people have a frying pan laying around and that will absolutely get the job done just fine but if you really want to go all out, a skillet is going to be the preferred choice, They might be pricey when you but them but they conduct heat perfectly and evenly cook any dish instead of only getting one side hot.
- In this mushrooms recipe we recommend cutting your chicken pieces to get them smaller and easier to handle and cook. But, you can actually get the same effect just by tenderizing the meat with a mallet of some kind. It might take a little more work but the chicken will practically melt in your mouth.
- Having some kind of container that has a lid on it is useful for a number of dishes but in this mushroom recipe, you can use it to mix up your cornstarch and cold water together.
- When you are trying to sear chicken at high temperatures it helps to have kitchen tongs so you can easily handle the chicken without trying to burn yourself.
- Not many people enjoy mincing garlic because it easily becomes sticky but with a garlic twister you can get the job down without having to touch anything yourself.
Creamy Mushroom Chicken
- 10 oz. mushrooms
- 2 Tablespoons butter
- 2 large boneless skinless chicken breast
- Himalayan Salt pepper
- ½ cup flour
- 3-4 Tablespoons extra virgin olive oil
- 2 ½ cups beef broth
- ½ cup dry white wine
- 1 teaspoon soy sauce
- 3 minced clove of garlic
- 3 Tablespoons cornstarch
- 1 chicken bouillon cube
- 1/3 cup heavy cream
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon thyme
- Take a medium sized mixing bowl and add in your onion powder, mustard powder, soy sauce, chicken bouillon, beef froth, and thyme.
- Take your sealable container and add the cornstarch and your cold water and shake to mix. Set aside in the fridge till you are ready to use.
- Wash your mushrooms clean and pat dry until all moisture is gone. You can slide them into smaller pieces if they are too large.
- Slice all your chicken pieces into 2-3 smaller slices. You can also tenderize the meat using a mallet since the chicken will expand when cooked. You can also use chicken thigh if you prefer the flavor.
Cook the Mushrooms
- Throw your butter in the pan and allow it to melt over medium-high heat and add your mushrooms. Cook them for 3-4 minutes and make sure all sides are browned. Make sure they have space around each one to cook thoroughly. You can always add more butter or olive oil if you need and once they are golden brown they are ready to set aside.
Dredge/Sear the Chicken
- Prepare your chicken by adding salt and pepper to each side. Toss them in flour and tap off any excess flour.
- Take a large pan and heat up your olive oil over medium-high heat. Add you chicken pieces making sure there is room around each one. Cook for about 4-5 minutes on each side until you see a nice golden crust. Remove chicken when done and repeat process for all remaining chicken pieces.
- Pro Tip: Always monitor your heat and adjust accordingly. Add some more olive oil if your chicken is getting too dry but try not to touch the chicken while cooking so it has a chance to get a perfect sear.
Deglaze the Pan
- Turn the stove heat off and remove any oil.
- Add your white wine and your minced garlic in a pan with medium heat. Scrub the bottom bits off and let everyone cook for about 4 minutes.
Finish the Sauce
- Toss in your beef broth and bring to a gentle boil. Let everything cook for 10 minutes.
- Mix your cornstarch mixture one more time and add it in slowly, stirring constantly. Reduce your heat to a low setting.
- Add your cream in slowly and stir to mix thoroughly, then add your mushrooms.
- Take your chicken and add it back to the pan and cover it with the sauce in the pot. Cover your pot and continue to heat chicken cutlets up for 5 minutes or until warm.
Wine Substitute: Now, if you don't want any wine in your dish you still have an option to substitute it for something else. Try instead to use a 1/2 cup of chicken broth with 1 tbsp of butter and you should still get the liquid and flavor you need to make this dish taste just as good.
Make sure to cook your mushrooms separately when you're cooking everything and then add them back into the sauce when the end of the cooking is near. What you're doing is helping the mushrooms get out some of the water content while still concentrating all the flavor into the dish. They should have a beautiful golden color after you've cooked them properly.
It's easy for a dish like this to have too much salt and ruin the overall flavor. What you can do to counteract the salt and keep the sodium low is to use unsalted butter. Also, the broth is going to have a low of salt content so a low-sodium version or no-sodium version gives you all the control in the dish.