Ingredients
For the Chicken and Mushrooms:
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2 large boneless, skinless chicken breasts (about 1 lb total)
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Salt and freshly ground black pepper (to taste)
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½ cup all-purpose flour (for dredging)
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3–4 tablespoons olive oil (for frying)
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10 oz mushrooms (white button or cremini), sliced
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2 tablespoons unsalted butter
For the Herbed Creamy Sauce:
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½ cup dry white wine (or substitute chicken broth)
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2½ cups beef broth or chicken broth
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1 bouillon cube (chicken or beef) or 1 tsp bouillon paste
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1 teaspoon soy sauce or Worcestershire sauce
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1 teaspoon onion powder
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½ teaspoon mustard powder
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½ teaspoon dried thyme
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3 garlic cloves, minced
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3 tablespoons cornstarch + 3 tablespoons cold water (for slurry)
Instructions
1. Prepare and Dredge the Chicken
- Slice the chicken breasts in half lengthwise to create thinner cutlets.
- Pat the pieces dry using a paper towel.
- Season both sides generously with salt and pepper.
- Dredge each chicken piece in flour, shaking off any excess. This light coating helps create a golden crust and helps the sauce cling to the meat later.
2. Sear the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the chicken. Sear for about 4–5 minutes on each side, or until a golden crust forms and the chicken is mostly cooked through.
- Remove the chicken and set aside on a plate (you’ll return it to the pan later).
3. Sauté the Mushrooms
- In the same skillet, add another tablespoon of olive oil and the butter.
- When the butter has melted, add the sliced mushrooms.
- Stir occasionally, allowing them to release moisture and then begin browning—this should take 6–8 minutes.
- Once browned and slightly crisp on the edges, season lightly with salt and remove half the mushrooms to reserve for topping later.
4. Deglaze with Wine (or Broth)
- Pour in the white wine (or chicken broth) to deglaze the skillet, scraping up any browned bits from the bottom of the pan.
- Let it simmer for about 2–3 minutes, reducing slightly.
5. Build the Sauce
- Add the broth, bouillon cube or paste, soy sauce, onion powder, mustard powder, dried thyme, and minced garlic to the skillet.
- Stir well and bring to a gentle boil.
- In a small bowl, mix the cornstarch and cold water until smooth, then slowly add it to the simmering sauce while stirring continuously.
- Allow the sauce to bubble and thicken for 4–5 minutes. You want a rich, silky gravy.
6. Return Chicken and Simmer
- Add the chicken cutlets back into the skillet, nestling them into the sauce.
- Reduce heat to low and cover the skillet. Simmer for 10–12 minutes until the chicken is fully cooked through and tender.
- Uncover, top with the reserved mushrooms, and spoon the sauce over everything to coat.
Notes
- Choose the Right Mushrooms:
Cremini or baby bella mushrooms work best because they have a deeper flavor than white button mushrooms. However, any type will still be delicious. - Don’t Skip Dredging:
The flour helps create that lovely brown crust and also slightly thickens the sauce later. - Deglazing Is Key:
This step not only loosens flavorful bits from the pan but also adds depth. Wine gives a slight acidity and complexity, but broth works great if you prefer alcohol-free. - Watch the Heat:
Don’t let the sauce boil too rapidly after adding cornstarch or it may split. A gentle simmer is all you need. - Make It Creamier (Optional):
For a more luxurious texture, add ¼ cup of heavy cream at the end. Just stir it into the thickened sauce before serving. - Storage:
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The flavors develop even more overnight, making it excellent for lunch the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes