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!