Saucy Mushroom Chicken
If you like Chicken or Mushrooms like I do. You will love this. Also it's quick to make on a week night
If you like Chicken or Mushrooms like I do. You will love this. Also it's quick to make on a week night
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 cups chicken broth
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon pepper
- 1/2 cup heavy whipping cream
- 3 tablespoons all-purpose flour
- 2 teaspoons minced garlic
- 1 teaspoon dried basil
- 1 teaspoon thyme
- 2 tablespoons olive oil divided
- 6 boneless, skinless chicken breast halves (5 ounces each)
- 2 cups sliced fresh mushrooms
- 1/2 cup white wine or additional chicken broth
- Carbohydrate 5.42816190977638 g
- Cholesterol 13.7 mg
- Fat 5.71062659545046 g
- Fiber 0.638727917778337 g
- Protein 3.69468019487599 g
- Saturated Fat 2.48831088212729 g
- Serving Size 1 1 Serving (454g)
- Sodium 1727.64962194402 mg
- Sugar 4.78943399199804 g
- Trans Fat 0.976471030508283 g
- Calories 87 calories
Step-by-step
- Flatten chicken to 1/2-in. thickness. In a small bowl, combine the seasonings; sprinkle 2 tablespoons over both sides of chicken.
- In a large skillet, cook chicken in 1 tablespoon oil in batches over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm.
- In the same skillet, saute mushrooms and remaining seasoning mixture in remaining oil until mushrooms are tender.
- Add garlic; stir 1 minute longer.
- Stir in flour.
- Gradually stir in broth and wine or additional broth and cream.
- Bring to a boil.
- Reduce heat; cook and stir for 2 minutes or until thickened.
- Return chicken to the pan; heat through.
- Serve with mashed potatoes if desired.
The Meat of Technique: Flattening and Searing
Cooking boneless breasts evenly requires physical intervention. Pound each cutlet until it measures precisely one-half inch thick throughout. Uniform thickness stops the tapered end from scorching while the thick lobe remains raw. Heat one tablespoon of olive oil in a heavy skillet over medium heat. Sear the cutlets for three to four minutes per side until the internal temperature hits 165 degrees Fahrenheit. Cook poultry in batches if the pan is crowded. Overcrowding drops pan temperature, causing meat to steam rather than brown. Maintaining dry heat ensures proper Maillard reaction development on the surface.
Building the Fond and Emulsifying the Sauce
Leftover browned bits in the skillet dictate the depth of the pan sauce. Sauté sliced mushrooms in the remaining oil, then add minced garlic for exactly sixty seconds to prevent burning. Whisking all-purpose flour directly into the mushroom mixture creates a roux that thickens the liquid without lumps. Pouring in white wine or extra chicken broth alongside heavy whipping cream initiates emulsification. Bring the mixture to a rolling boil, then reduce the heat and simmer for two minutes to cook out the raw flour taste. Returning the warm chicken to the bubbling pan coats every piece thoroughly before serving.
