Cream of Mushroom Chicken

Ingredients

• Oil & butter - Olive oil is used to pan-fry the chicken breast to brown it, and butter is used to sauté the onions and mushrooms. You can use your favorite oil, provided it has a moderate smoke point and is suitable for sautéing. Use salted or unsalted butter.
• Chicken - We use boneless, skinless chicken breasts that are on the larger side, about ½ pound each. Trim off any fat. If you want to use chicken thighs, adjust the cooking time to ensure they reach at least 165°F.
• Herbs and spices - We keep the seasoning simple with garlic powder, Italian seasoning, salt, and black pepper.
• Produce - From the produce aisle, you'll need a white or yellow onion and mushrooms. White button or baby bella mushrooms will work well.
• Pantry - All-purpose flour, canned condensed cream of mushroom soup, and chicken broth make the simple gravy.
• See the recipe card for quantities and preparation.

Instructions: Brown the chicken

Trim any fat off the chicken. Season on both sides with the salt. Heat the olive oil in a large, deep skillet or saute pan over medium heat. Add the chicken and arrange them so that they don't overlap.

Cook for 5 minutes on each side to brown. The chicken should release (turn easily) once a crust forms on the bottom. Give it another minute or two if it's sticking to the pan.

Take the pan off the heat and remove the chicken from the pan to a plate. Don't worry that it is not cooked through. It will finish cooking in the sauce. Loosely cover with foil to keep warm. Do not wash or wipe the pan. Place it back over medium heat and add the butter.

Make the creamy mushroom sauce

1. When the butter is melted and foamy add the onions and mushrooms. Cook them gently for 3-4 minutes until the onions soften, the mushrooms are golden in spots, and any liquid rendered has cooked out.
2. Add the flour to the onion mushroom mixture. Cook for 1 minute, stir frequently.
3. Slowly add the chicken broth while stirring briskly with a whisk or wooden spoon until the flour dissolves. Gently scrape any bits off the bottom of the pan.
4. Add the mushroom soup, garlic powder, Italian seasoning, and black pepper. Stir until incorporated.
5. Add the chicken back to the pan along with any juices collected on the plate. If the sauce does not come to a simmer right away raise the heat a bit.
6. Then, lower the heat to medium-low, cover and cook for 12-15 minutes or until the chicken is cooked through (see cook's note). Flip the chicken once or twice during the cooking time and stir the sauce. Keep the mushroom sauce at a simmer. Raise or lower the heat as needed.

The gravy will thicken further as it cools off. If necessary, take the skillet off the heat, uncover, and let it cool for about 5 minutes to let it set and thicken a bit. Serve and garnish with chopped parsley, if desired.

Storing and reheating instructions

Let leftovers cool, then store them in an airtight container in the refrigerator for 3-4 days.

To freeze, place cooled leftovers in a freezer-safe container and freeze for up to 2 months. Leave a little room in the container for expansion. Thaw overnight in the refrigerator before reheating.

Reheat leftovers in a skillet over medium-low heat, in the microwave until heated through, or in a covered oven-safe dish at 350°F until hot. Add a splash of broth or water if needed to loosen the gravy.

Food safety: According to USDA recommendations, do not leave cooked food out for longer than 2 hours, or for more than 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.