Ingredients
Method
Prep Work
- Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. Set the mixture aside.
- Combine cornstarch with 3 tablespoons of cold water in a sealable container. Shake to combine and set aside in a cool place.
- Gently rinse mushrooms and pat them completely dry. Slice the mushrooms if needed.
- Slice the chicken lengthwise into 2-3 thinner slices. Pound with a meat tenderizer if needed, aiming for ½ inch thick slices.
Cook the Mushrooms
- Melt butter over medium-high heat. Add the mushrooms and allow them to brown on each side for 3-4 minutes, undisturbed. Sauté in batches if needed. Add more butter or a splash of olive oil during cooking if needed. Remove once golden brown and set aside on a plate.
Dredge/Sear the Chicken
- Lightly sprinkle each side of the chicken with salt and pepper. Dredge in flour and tap off any excess.
- Heat olive oil in a large pan over medium-high heat. Add 3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side until a golden brown crust develops. Remove and set aside. Repeat with the remaining chicken pieces.
- Adjust the heat as needed during cooking. Add an additional splash of olive oil if needed. Leave the chicken undisturbed as it cooks to achieve a nice crusty sear.
Deglaze the Pan
- Turn off the heat and remove any excess oil, but leave the brown bits in the pan.
- Add the white wine and garlic. Set the heat to medium. Use a silicone spatula to clean the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.
Finish the Sauce
- Add the beef broth mixture and increase heat slightly to bring it to a gentle boil. Let it bubble and reduce for 10 minutes.
- Shake the reserved cornstarch mixture and slowly add it to the bubbling sauce, stirring continuously until incorporated. Reduce heat to low.
- Slowly add in the cream, stirring continuously. Add the mushrooms.
- Add the chicken back to the pot along with any juices from the plate. Spoon the sauce on top. Partially cover and let the chicken heat through for about 5 minutes. Serve with mashed potatoes or buttered noodles and roasted green beans or asparagus.
Nutrition
Notes
Pro Tips:
The nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
- Pinot Grigio or Chardonnay make good wine choices in this recipe. Marsala wine can also be used.
- Wine Substitute: 1/2 Cup chicken broth and 1 Tbsp. butter can be used instead of white wine if needed.
- The mushrooms are cooked separately in this recipe and are mixed into the sauce at the end. This lets them release some of their water, concentrate their flavor, and give them a nice golden color.
- To control the sodium in this recipe, consider using unsalted butter, reduced or no sodium broth, and low sodium soy sauce. You can also refrain from adding bouillon, although it does add a nice depth of flavor.
- The nutritional information assumes that all of the flour is used but there will likely be some leftover.
- Mushroom Lovers: Be sure to
- com/cookbook/">The Cozy Cookbook on page 100!
The nutritional information is an estimate and is per serving. There are 4 servings in this recipe.