Serve this with mashed potatoes or buttered noodles and roasted green beans for a delicious, freezer-friendly family dinner!
Mushroom Chicken
You are definitely going to drink this creamy mushroom sauce. It’s basically a homemade gravy and it tastes so good with that juicy chicken with creamy mashed potatoes. Even my non-mushroom loving husband flips out over this. Once he smells it cooking, he can never resist. “Restaurant quality” is his official review. 😉 Get ready to add a new favorite to your rotation. Check out everything you need to know to make this recipe, and don’t miss my pro tips below:
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sauté mushrooms in butter over medium-high heat, 3-4 minutes per side. Slice the chicken into 2-3 thinner slices. Sprinkle lightly with salt/pepper and dredge in flour. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed. Set aside.
Add garlic and white wine to the same pot. “Clean” the pot with a silicone spatula. Reduce the liquid by half, about 4 minutes. Add beef broth, chicken bouillon, soy sauce, and seasonings. Bring to a gentle bubble and reduce for 10 minutes, uncovered. Keep the gentle boil going and slowly add a slurry made from cornstarch + cold water. Stir to incorporate. Once thickened, reduce heat to low and stir in the cream, then the mushrooms.
Add the chicken back and spoon the sauce over it. Cover partially and heat for 5 minutes. Serve with mashed potatoes and roasted green beans or asparagus.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This chicken does freeze well for future meals.
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This is the skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great. Meat Tenderizer – Using this tool really does make the chicken more tender, you’ll barely have to chew it! Rubbermaid Containers with lids– I always use these to combine my corn starch + cold water. Kitchen Tongs– makes it easy to handle the chicken when searing and even easier to flip individual mushroom slices as they cook. Garlic Twister– Makes it quick & easy to mince garlic and it takes very little storage space. I always recommend using fresh garlic vs. jarred.
