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<!doctype html>
<html>
<head>
<meta charset="UTF-8" />
<link rel="stylesheet" href="styles.css" />
</head>
<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a
href="https://thecozycook.com/wp-content/uploads/2021/07/Mushroom-Chicken-1.0-500x634.jpg"
>
<img
src="Images/22F94A3F-248E-4721-90A3-B00E38976396/3EE70769-E100-4767-B7A7-2B2DC51B1450.jpg"
itemprop="image"
class="photo photoswipe"
/>
</a>
</div>
<!-- Name -->
<h1 itemprop="name" class="name">Mushroom Chicken</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Prep Time: </b><span itemprop="prepTime">15 minutes</span>
<b>Cook Time: </b><span itemprop="cookTime">50 minutes</span>
<b>Servings: </b><span itemprop="recipeYield">Servings: 4</span>
<!-- Source -->
<b>Source: </b>
<a itemprop="url" href="https://thecozycook.com/mushroom-chicken/">
<span itemprop="author">thecozycook.com</span>
</a>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>300</strong>g mushrooms
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> tbsp salted butter
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> large boneless skinless chicken breasts
</p>
<p class="line" itemprop="recipeIngredient">Salt/Pepper</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> cup all-purpose flour
</p>
<p class="line" itemprop="recipeIngredient">
<strong>3-4</strong> tbsp olive oil
</p>
<br />
<p class="line" itemprop="recipeIngredient">Sauce</p>
<p class="line" itemprop="recipeIngredient">
<strong>2 ½</strong> cups beef broth
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> chicken bouillon cube or 1 tsp better than
bouillon
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tsp soy sauce, can sub Worcestershire sauce
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tsp onion powder
</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> tsp mustard powder
</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> tsp dried thyme
</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> cup white wine
</p>
<p class="line" itemprop="recipeIngredient">
<strong>3</strong> cloves garlic, minced
</p>
<p class="line" itemprop="recipeIngredient">
<strong>3</strong> tbsp cornstarch
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1/3</strong> cup heavy cream
</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">
Sauté mushrooms in butter over medium-high heat, 3-4 minutes per
side.
</p>
<p class="line">
Slice the chicken into 2-3 thinner slices. Sprinkle lightly with
salt/pepper and dredge in flour. Sear in olive oil for 4-5 minutes
per side, until a golden crust has developed. Set aside.
</p>
<p class="line">
Add garlic and white wine to the same pot. “Clean” the pot with a
silicone spatula. Reduce the liquid by half, about 4 minutes. Add
beef broth, chicken bouillon, soy sauce, and seasonings. Bring to
a gentle bubble and reduce for 10 minutes, uncovered.
</p>
<p class="line">
Keep the gentle boil going and slowly add a slurry made from
cornstarch + cold water. Stir to incorporate. Once thickened,
reduce heat to low and stir in the cream, then the mushrooms.
</p>
<p class="line">
Add the chicken back and spoon the sauce over it. Cover partially
and heat for 5 minutes. Serve with mashed potatoes and roasted
green beans or asparagus.
</p>
<p class="line">Prep Work</p>
<p class="line">
Combine beef broth, chicken bouillon, soy sauce, onion powder,
mustard powder, and thyme. Set aside.
</p>
<p class="line">
Combine cornstarch with 3 Tablespoons of cold water in a sealable
container and shake to combine. Set aside in a cool place.
</p>
<p class="line">
Gently rinse mushrooms and pat completely dry. Slice if needed.
</p>
<p class="line">
Slice the chicken into 2-3 thinner slices. Pound with a meat
tenderizer if needed, the chicken will plump up more when cooked.
Aim for ½ inch thick slices.
</p>
<p class="line">Cook the Mushrooms</p>
<p class="line">
Melt butter over medium-high heat and add the 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 little more butter and/or a splash of olive
oil during cooking if needed. Remove once golden brown and set
aside on a plate.
</p>
<p class="line">Dredge/Sear the Chicken</p>
<p class="line">
Lightly sprinkle each side of the chicken with salt and pepper.
Dredge in flour and tap off excess.
</p>
<p class="line">
Heat olive oil in a large pan over medium-high heat. Add 3 pieces
of chicken, leaving room around each. Sauté for 4-5 minutes per
side, until a golden brown crust has developed. Remove and set
aside. Repeat with the remaining 3 pieces of chicken.
</p>
<p class="line">
Pro Tips: Make slight adjustments to the heat, (up or down), as
needed during cooking. Add an additional splash of olive oil if
needed throughout cooking. Try to leave the chicken undisturbed as
it cooks to get a nice crusty sear.
</p>
<p class="line">Deglaze the Pan</p>
<p class="line">
Turn the heat off and remove any excess oil, but leave the brown
bits in the pan. (This is called “fond” and will give the sauce
plenty of flavor.)
</p>
<p class="line">
Add the 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.
</p>
<p class="line">Finish the Sauce</p>
<p class="line">
Add the beef broth mixture and increase heat slightly to bring to
a gentle boil. Let it bubble and reduce for 10 minutes.
</p>
<p class="line">
Shake the reserved cornstarch mixture and slowly add it to the
bubbling sauce, stirring continuously, until incorporated. The
sauce will thicken pretty quickly. Reduce heat to low.
</p>
<p class="line">
Slowly add in the cream, stirring continuously. Add the mushrooms.
</p>
<p class="line">
Add the 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 mashed potatoes or
Buttered Noodles and roasted green beans or asparagus.
</p>
</div>
</div>
<!-- Notes -->
<div class="notesbox">
<h3 class="subhead">Notes</h3>
<div itemprop="comment" class="notes text">
<p>
Pinot Grigio or Chardonnay make good wine choices in this recipe.
Marsala wine can also be used.
</p>
<p>
Wine Substitute: 1/2 Cup chicken broth and 1 Tbsp. butter can be
used instead of white wine if needed.
</p>
<p>
The mushrooms are cooked separately in this recipe and are mixed
into the sauce at the end. This lets them release some of their
water, concentrate their flavor, and give them a nice golden
color.
</p>
<p>
To control the sodium in this recipe, consider using unsalted
butter, reduced or no sodium broth, and low sodium soy sauce.
</p>
<p>
The nutritional information assumes that all of the flour is used
but there will likely be some leftover.
</p>
</div>
</div>
<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
<div class="nutritionbox textbox">
<h3 class="subhead">Nutrition</h3>
<div itemprop="nutrition" class="nutrition text">
<p>
Calories: 414kcal, Carbohydrates: 23g, Protein: 18g, Fat: 26g,
Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat:
12g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 704mg, Potassium:
599mg, Fiber: 1g, Sugar: 2g, Vitamin A: 490IU, Vitamin C: 3mg,
Calcium: 44mg, Iron: 2mg
</p>
</div>
</div>
</div>
<div class="clear"></div>
</div>
</body>
</html>
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