Chicken and Mushroom
Yield: 4 servings
Calories: 617kcal
This easy chicken mushroom recipe contains a delicious creamy pan sauce and is garnished with shredded gruyere for even more flavor.
Ingredients
- 4 (908 g) boneless chicken breasts, about 2 pounds total
- ¾ cup (107 g) all-purpose flour
- 1 ½ teaspoon (7 g) kosher salt, divided, plus more for seasoning
- ¾ teaspoon black pepper, divided, plus more for seasoning
- ¼ cup (60 ml) olive oil
- 2 tablespoons (30 g) unsalted butter
- 1 cup (115 g) yellow onion, halved, cut into ¼" thick slices
- ¼ cup (30 g) minced shallots
- 1 tablespoon (10 g) minced garlic
- 1 tablespoon (2 g) chopped thyme, or 1 teaspoon dried
- 1 tablespoon (5 g) chopped rosemary, or 1 teaspoon dried
- 12 ounces (342 g) cremini mushrooms or brown, ½" thick slices, about 4 cups sliced
- 2 teaspoons (10 ml) red wine vinegar
- 2 teaspoons (10 ml) soy sauce
- 1 ½ cup (120 ml) unsalted chicken stock
- ½ cup (120 ml) heavy whipping cream
- ½ cup (50 g) shredded gruyere, swiss, or parmesan cheese
Instructions
- Prepare the Chicken - Place one of the chicken pieces between two plastic sheets or in a large plastic bag. Flatten with a meat tenderizer to about ½-inch thick. Repeat with the remaining piecesAlternatively, if using two very thick pieces, bigger than 1 inch thick and heavier than 8 ounces, cut in half horizontally to create four total cutlets. Flatten to ½-inch thickness if needed.
- Dredge the Chicken - Lightly season each side of chicken with salt and pepper. In a medium bowl, combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Dredge the pieces in the seasoned flour, shaking off any excess. Transfer to a plate and set aside.
- Pan-Fry the Chicken - Heat a large skillet over medium-high heat. Add the olive oil. Once hot, add the chicken to the pan, presentation side down. Cook until golden brown, about 4 to 6 minutes.Reduce the heat to medium. Flip and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 4 to 6 minutes. Fry in batches if needed. Transfer to a clean plate and loosely tent with foil to keep warm.
- Cook the Alliums - In the same pan used to cook the chicken, melt butter over medium heat. Add the onions and sauté until lightly golden brown and translucent, about 4 to 5 minutes. Add the shallots, garlic, thyme, and rosemary, and saute until fragrant, about 1 minute. Constantly stir to ensure the garlic does not brown.
- Cook the Mushrooms - Add the mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sauté until tender, about 3 to 4 minutes. Add the vinegar and soy sauce, cook until the vinegar smell is not as strong, about 1 minute.
- Reduce the Sauce - Turn the heat up to medium-high and add the chicken stock. Cook until the sauce reduces by half (about 3/4 cup), about 5 to 7 minutes.Reduce the heat to medium, stir in the cream, and simmer until the sauce thickens, about 3 to 5 minutes—season to taste with salt and pepper.
- To Serve - Add the chicken back to the pan, turn to coat and gently simmer until warmed through, about 1 to 2 minutes. Garnish with cheese and top with mushroom sauce and black pepper.
Notes
- Vinegar Substitutes: Use white wine vinegar, apple cider vinegar, or balsamic vinegar.
- Make it Gluten-Free: Substitute soy sauce for tamari or coconut aminos. Use gluten-free flour or cassava flour to dredge the chicken, or skip that step.
- Storing: Cool completely, then transfer to an airtight container and refrigerate for up to 5 days.
Nutrition
Calories: 617kcal | Carbohydrates: 31g | Protein: 37g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1215mg | Potassium: 911mg | Fiber: 3g | Sugar: 5g | Vitamin A: 964IU | Vitamin C: 8mg | Calcium: 253mg | Iron: 3mg
Recipe Link
Recipe Video