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Ingredients
Scale
- 10 oz. mushrooms (button or baby bella)
- 2 Tablespoons salted butter
- 2 large boneless skinless chicken breasts
- Salt and Pepper to taste
- ½ cup all-purpose flour
- 3–4 Tablespoons olive oil
- 2 ½ cups beef broth
- 1 chicken bouillon cube or 1 tsp better than bouillon
- 1 teaspoon soy sauce (or substitute with Worcestershire sauce)
- 1 teaspoon onion powder
- ½ teaspoon each: mustard powder, dried thyme
- ½ cup dry white wine
- 3 cloves garlic, minced
- 3 Tablespoons cornstarch
- 1/3 cup heavy cream
Instructions
- Prepare beef broth mixture and cornstarch mixture in separate bowls.
- Sauté mushrooms in butter over medium-high heat until browned, then set aside.
- Season chicken with salt and pepper, dredge in flour, and sear in olive oil until golden brown, then set aside.
- Deglaze the pan with white wine and garlic, scraping the bottom.
- Add broth mixture, bring to boil, and reduce for 10 minutes.
- Stir in cornstarch mixture until thickened, then add heavy cream and sautéed mushrooms.
- Return chicken to the pan and heat through before serving.
Notes
Avoid overcrowding the pan for optimal browning.
Fresh ingredients enhance the flavor significantly.
Adjust heat as necessary while cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 35
- Cholesterol: 120