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This mushroom chicken is a creamy, savory dish featuring golden seared chicken simmered in a rich mushroom sauce with white wine, garlic, and cream. It’s hearty yet elegant, making it perfect for both weeknight dinners and entertaining.
10 oz mushrooms (button or baby bella)
2 tablespoons salted butter
2 large boneless skinless chicken breasts
Salt and pepper, to taste
½ cup all-purpose flour
3–4 tablespoons olive oil
2 ½ cups beef broth
1 chicken bouillon cube or 1 teaspoon Better Than Bouillon
1 teaspoon soy sauce (or Worcestershire sauce)
1 teaspoon onion powder
½ teaspoon mustard powder
½ teaspoon dried thyme
½ cup dry white wine
3 cloves garlic, minced
3 tablespoons cornstarch
1/3 cup heavy cream
Spinach or peas can be added for extra veggies.
Swap white wine with sherry for deeper flavor.
Add Parmesan cheese for richness.
Use chicken thighs instead of breasts for juicier meat.
For dairy-free, replace butter with olive oil and cream with coconut cream.
If sauce needs thickening, add more cornstarch slurry or flour.
Find it online: https://justsosavory.com/mushroom-chicken/