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!