Mushroom Chicken is a rich and delicious weeknight dinner that comes together in 30 minutes with just a handful of ingredients.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Servings: 4people
Calories: 424kcal
Author: Lisa Longley
Ingredients
2tablespoonsolive oilsee note
salt and pepper
1poundchicken breastssliced thinly in half (and pounded thin if still more than 1/2 inch thick)
1/4cupall purpose flour(see the FAQ box for how to make this recipe gluten free)
2tablespoonsunsalted butter
2cloves garlicminced
16ouncessliced mushrooms(I used baby portobellos)
3tablespoonsflour
2cupslow sodium beef broth
1tablespoonWorcestershire sauce
1teaspoonground mustard
1/2teaspoonkosher salt
freshly ground black pepper
2cupsbaby spinach
1/2cupheavy cream
Instructions
If you plan on serving the over fettuccine, start the water before you do anything else to allow the pasta to cook while you prepare the meal.
Slice the chicken breasts in half. If there are parts of the chicken that remain thick (about more than a 1/2 inch), pound them thin. Season the chicken with salt and pepper on both sides. Dredge in the flour.
In a larget skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the sliced chicken to the pan and cook for about 5 to 6 minutes on each side or until a meat thermometer reads 165 degrees.
Remove the chicken from the pan and cover loosely with aluminum foil.
Add the butter to the skillet and melt. Add in the mushrooms and the garlic. Cook until the mushrooms are soft, about four minutes.
Stir in the flour througly, so the mushrooms are fully coated. Slowly pour in the beef broth, scraping up browned bits at the bottom. It works best if you pour in a little, stir it in to combine, and then a little more.
Season with Worcestershire sauce, ground mustard, salt and pepper. Bring to a simmer. Add in the spinach. Cook until the sauce thickens and reduces by almost half, about six minutes, stirring occasionally. Stir in the heavy cream. Taste the sauce and season with more salt and pepper as necessary.
Return the chicken to the pan. Spoon the sauce and mushrooms over the chicken and serve over fettuccine.