Are you ready to whip up a recipe that will make your mouth water and your fingers lickin’ good? Struggling to find the best guidelines for preparing it perfectly? Look no further! Here, you’ll find a detailed explanation of the steps and everything else you need.
People often ask me if it’s possible to cook chicken and mushrooms together. The answer is yes, but creating a dish that is both appetizing and complementary requires a touch of culinary finesse.
So, what are you waiting for? Let’s dive into the ingredients you’ll need to assemble in your kitchen to cook this delicious dish at home like a pro.
Ingredients:
- 3 boneless chicken breasts
- 1/2 cup flour
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 12 ounces mushrooms, cleaned and thickly sliced
- 4 tablespoons pasteurized butter
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 2 large shallots, thinly sliced
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 2 large sprigs fresh thyme
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch mixed with 2 tablespoons water or broth
Instructions:
Step 1:
Pat the chicken breasts dry with paper towels. Horizontally slice each breast in half to create thinner cutlets. Place the chicken breasts between two sheets of plastic wrap.
Step 2:
In a shallow bowl, combine the flour, salt, pepper, and garlic powder. Mix well and set aside.
Step 3:
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Dredge the chicken cutlets in the flour mixture, coating both sides, and shake off any excess flour.
Step 4:
Add the coated chicken to the skillet and cook for 5-6 minutes until properly browned. Flip and cook for another 3-4 minutes. Transfer the cooked chicken to a platter and cover to keep warm. Repeat until all chicken is browned.
Step 5:
Melt the remaining 2 tablespoons of butter in the pan. Add the sliced mushrooms and cook until they are dark on one side. Stir and turn the mushrooms until they are brown and all moisture is removed.
Step 6:
Add the sliced shallots to the pan and cook until browned and softened. Add the crushed garlic and sauté for 30 seconds until fragrant. Deglaze the pan by pouring in the white wine and scraping the bottom of the pan.
Step 7:
Stir in the thyme sprigs, chicken broth, mustard, and heavy cream. Bring the mixture to a boil or simmer for 5 minutes. Mix in the dissolved cornstarch and return the sauce to a simmer. Add the chicken back to the pan and cook for another 5 minutes until the sauce thickens and the chicken is heated through. Season with salt and pepper to taste, then remove the thyme sprigs.
Now, serve this delectable chicken and mushroom dish and enjoy the flavors you’ve created. Bon appétit!
