CHICKEN AND MUSHROOMS

In this recipe, chicken breasts are pounded thin, simply seasoned with a combination of spices and cooked until golden brown. Then the mushrooms are sautéed in butter with the delicious pan juices to make a flavorful sauce.

Chicken and Mushrooms

Prep Time15 mins

Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 4

Calories: 343kcal

Ingredients

• 1½ pounds Chicken Breast boneless and skinless, pounded to ¼ inch thick (2 chicken breasts)
• 1 teaspoon Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• ½ teaspoon Paprika
• ¼ teaspoon Fresh Ground Pepper or to taste
• 2 tablespoons Olive Oil
• 8 ounces Mushrooms sliced (not too thin)
• 2 tablespoons Butter
• 2 tablespoons All Purpose Flour
• 2 cups Chicken Broth

Instructions

• Add the salt, garlic powder, onion powder, paprika and black pepper to a small bowl and stir to combine.
• Cut each chicken breast in half, lengthwise to make two thinner pieces. Pound each piece down to about ¼ inch thick using a meat mallet. Season the chicken on both sides with the prepared seasoning mix.
• Clean the mushrooms and slice them. Don't slice them too thin so they hold up in the sauce.
• Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, add the chicken.
• Cook 3-5 minutes on each side (depending on the thickness) until the chicken is golden brown and cooked through.
• Make sure the internal temperature of the chicken at its thickest part is at least 165°F
• Remove the skillet from the heat. Remove the chicken from the skillet and place it on a plate or pan and keep warm.
• Do not wash the skillet. Place it back over medium heat and add the butter.
• When the butter is melted and foaming add the mushrooms. Cook the mushrooms for 1-2 minutes, stirring frequently.
• Sprinkle the flour over the mushrooms, stirring well to mix. Cook the mushrooms for 2 minutes, stirring frequently.
• Slowly add the chicken broth to the mushroom mixture, while stirring and gently scraping any bits off the bottom of the skillet. Use a wooden spoon or spatula, moving in small circles around the pan.
• Bring the mushroom sauce to a simmer and cook for approximately 5 minutes (or until it thickens), stirring occasionally. Taste the mushroom sauce and add salt and pepper, to taste, if needed.
• Add the chicken back to the skillet. Turn it to coat with the mushroom sauce. Then, lower the heat to medium-low, cover and cook about 5 minutes to warm through.

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