• leighannewooten

Creamy Mushroom Chicken


Mushroom lover or not, this recipe is delicious and definitely worth a try. You won't be disappointed!


Juicy chicken topped with a thick, smooth and silky gravy, the whole family will be licking the plate and asking for seconds!


And let's talk nutrition for a second:

  • I doubled the amount of mushrooms compared to similar recipes out there, because mushrooms are not only tasty, but also packed with a ton of essential vitamins and minerals.

  • We served this with a side of barley to soak up all that extra gravy and add even more nutrition!

Bon Appetit!


Ingredients:

  • 2 ½ cups unsalted vegetable or chicken stock

  • 1 tsp soy sauce

  • 1 tsp Worcestershire sauce

  • 1 tsp onion powder

  • ½ tsp mustard powder

  • ½ tsp dried thyme

  • 2 Tbsp unsalted butter (plant-based is fine)

  • 2 containers (20 oz.) sliced mushrooms (button or baby bella)

  • 1 pound boneless, skinless chicken tenderloins

  • Salt/pepper to taste

  • ½ cup all-purpose flour

  • 3-4 Tbsp EVOO

  • 1 cup white wine

  • 3 cloves garlic, minced

  • 3 Tbsp cornstarch

  • 1/3 cup milk, if you use plant-based, make sure it is unflavored and unsweetened

Directions:

  • Combine stock, soy sauce, Worcestershire, onion powder, mustard powder, and thyme and set aside.

  • In a Dutch oven, melt butter over medium-high heat and add mushrooms. Allow them to brown on each side for 3-4 minutes, undisturbed. Sauté in batches if needed (leaving space around them will allow them to crisp up more). Add a splash of EVOO during cooking if needed. Remove once golden brown and set aside.

  • Lightly sprinkle each side of chicken with salt and pepper, then dredge in flour and tap off excess.

  • Add EVOO to Dutch oven then chicken, leaving room around each (may have to cook in batches again). Sauté for 4-5 minutes per side, until a golden brown crust has developed (Try to leave the chicken undisturbed as it cooks to get a nice crusty sear). Remove and set aside. Repeat with remaining chicken.

  • Turn heat off and remove any excess oil, but leave the brown bits in the pan. Add white wine and the garlic and set 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.

  • Add stock mixture and bring to a simmer and reduce for about 10 minutes.

  • Whisk cornstarch with 3 tablespoons of cold water and slowly add it to sauce, stirring continuously, until incorporated. The sauce will thicken pretty quickly. Reduce heat to low.

  • Slowly add in milk, stirring continuously, then add mushrooms.

  • Add chicken back to the pot along with any juices from the plate. Spoon the sauce on top. Cover partially and let the chicken heat through for 5 minutes or so.

  • Serve with barley, farro, mashed potatoes and veggies of choice!


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