Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
Combine cornstarch with 3 Tablespoons of cold water in a sealable container and shake to combine. Set aside in a cool place.
Gently rinse mushrooms and pat completely dry. Slice if needed.
Slice the chicken lengthwise 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.
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. Remove once golden brown and set aside on a plate.
Lightly coat each side of the chicken with salt and pepper. Press in flour and tap off excess.
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.
Turn the heat off and remove any excess oil, but leave the brown bits in the pan.
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.
Add the beef broth mixture and increase the heat slightly to bring it to a gentle boil. Let it bubble and reduce for 10 minutes.
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.
Slowly add in the cream, stirring continuously. Add the mushrooms.
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 and Enjoy!
Ingredients
Directions
Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
Combine cornstarch with 3 Tablespoons of cold water in a sealable container and shake to combine. Set aside in a cool place.
Gently rinse mushrooms and pat completely dry. Slice if needed.
Slice the chicken lengthwise 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.
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. Remove once golden brown and set aside on a plate.
Lightly coat each side of the chicken with salt and pepper. Press in flour and tap off excess.
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.
Turn the heat off and remove any excess oil, but leave the brown bits in the pan.
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.
Add the beef broth mixture and increase the heat slightly to bring it to a gentle boil. Let it bubble and reduce for 10 minutes.
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.
Slowly add in the cream, stirring continuously. Add the mushrooms.
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 and Enjoy!