Name: Chicken and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

If you’re due for a wonderful home-cooked meal, this chicken and mushrooms dinner is it!

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.

Here we serve the chicken and mushrooms over a bed of homemade mashed potatoes for a meal that is worthy of a special occasion.

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To make this chicken and mushrooms you will need

2 Large Chicken Breasts, boneless and skinless, pounded to ¼ inch thick (about 1½ pounds)

1 teaspoon Salt

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

½ teaspoon Paprika

¼ teaspoon Fresh Ground Pepper

2 tablespoons Olive Oil

8 ounces Mushrooms, sliced (not too thin so they hold up in the sauce)

2 tablespoons Butter

2 tablespoons All Purpose Flour

2 cups Chicken Broth

Prep Work

Add the salt, garlic powder, onion powder, paprika and black pepper to a small bowl and stir to combine.

Clean the mushrooms and slice them. Don’t slice them too thin so they hold up in the sauce. Then, measure out the rest of the ingredients.

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.

Cook the chicken

Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, but not smoking,add the chicken. Arrange them so that they are not overlapping.

Cook for 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 is at least 165°F at the thickest part. Use an instant read thermometer to be sure.

Remove the skillet from the heat. Remove the chicken from the skillet and place it on a plate or pan.

Cover the plate loosely with a piece of foil and/or place in the microwave or oven, the chicken will stay warm away from drafts.

Make the mushroom sauce

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 and stir well to mix. Cook the mushrooms for 2 minutes to cook the flour a bit, 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 and move in small circles around the pan.

Bring the mushroom sauce to a simmer and cook for 5 minutes or until the sauce thickens, stirring occasionally.

The sauce will thicken as it simmers. If it is not thickening, continue to simmer it gently. Do not crank the heat. Also, keep in mind that as the sauce starts to cool, it will thicken further.

Taste the mushroom sauce and add salt, if needed. As a reference, we did not need to add extra salt to our sauce.

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.

Serve the chicken and mushrooms over a bed of homemade mashed potatoes, if desired.

If you’re looking for more delicious chicken recipes, give one of these a try!

Thin chicken breasts covered in brown mushroom gravy served on a bed of mashed potatoes on a gray plate.

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