This chicken and mushroom recipe is a nod to my Grandfather-in-law’s famous dish at his French restaurant that they owned for 30 years. It’s tangy, silky, hearty and absolutely to die for. Don’t forget the bread for sopping up all the luxurious sauce!
Recreating family recipes is so much fun. I wish I had a copy of Dziadek’s cookbook (my grandfather-in-law), but since I don’t have a one… I test and play around with ingredients until I get it juuuuuust right. Ha, I feel like Monica in Friends when she’s trying to recreate Phoebe’s grandmother’s cookies š . Other recipes that have been passed down the generations include these Super Easy Bierocks, this Southern Baked Macaroni and Cheese, and my Grandma June’s Fully Loaded Mashed Potatoes.
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
The sauce that smothers the chicken is absolutely the star of this recipe. I almost want to call it a “gravy” but my husband corrects me every time. LOL! It hugs anything you dip in it and I could honestly eat it by the spoonful. It tastes phenomenal with chicken, but it also works wonders over grilled steak.
FOR THE CHICKEN:
- Chicken Breasts
- All-Purpose Flour
- Salt + Pepper
- Garlic Powder
- Dry Mustard
- Sweet Paprika
FOR THE MUSHROOM SAUCE:
- Baby Bella Mushrooms
- Unsalted Butter
- Olive Oil
- Garlic Cloves
- Shallot
- Chicken Broth
- Dry Red Wine
- Sherry Vinegar
- Heavy Cream
- Dried Thyme
- Dijon Mustard
- Cornstarch
OPTIONS FOR SERVING:
- Fresh Parsley
- Wild Rice or Couscous
- Salad
- Crusty Bread
WHAT MAKES THIS DISH SO FLAVORFUL?
Not only is this recipe layers and layers of marvelous yumminess… the sherry vinegar steals the show by a long shot! Never cooked with this liquid gold before? Get ready for your mind to be blown! That mixed with the perfectly sautĆ©ed mushrooms, garlic, shallots, red wine and then finished with a drizzle of heavy cream… I’m seriously drooling as I type this.
Sherry Vinegar or Sherry Cooking Wine?
Sherry Vinegar is tangy, acidic and adds an absolutely crave-worthy flavor to this recipe. Seriously, one taste of the final sauce and you’ll be hooked! Sherry wine is much sweeter than the vinegar, so I do not recommend substituting it here. If you can’t find sherry vinegar at your local market, you can purchase my favorite one on Amazon.
OTHER RECIPES YOU MIGHT ENJOY:
Salisbury Steak Smothered in Creamy Mushroom Sauce
Seriously The Best French Onion Soup Recipe
Creamy Mushroom Ramen with Brown Butter Chicken
Mini Chicken Pot Pies with Mushroom Gravy
Beef and Mushroom Lasagna Soup
Homemade Meatloaf with Ground Beef and Italian Sausage
VIEW ALL RECIPES BY CLICKING HERE!
- 3 Chicken Breasts, cut in half
- ½ cup All-Purpose Flour
- ¼ tsp. Salt + ½ tsp. Pepper
- ½ tsp. Garlic Powder
- ½ tsp. Dry Mustard
- 1 tsp. Sweet Paprika
- 4 tbsp. Unsalted Butter
- 2 tbsp. Olive Oil
- 8 oz. Baby Bellas, sliced
- 1 Shallot, minced
- 2 Garlic Cloves, minced
- ½ cup Dry Red Wine
- ½ cup Chicken Broth
- ¼ cup Sherry Vinegar
- ¼ tsp. Dried Thyme
- 1 tsp. Dijon Mustard
- ⅔ cup Heavy Cream
- 1 tbsp. Cornstarch + 1 tbsp. Water, mixed together
- Salt + Pepper, to taste (optional)
- 3 tbsp. Fresh Parsley, chopped
- Wild Rice or Couscous
- Salad
- 1 loaf of Crusty Bread, toasted
- Take each chicken breast and cut them in half, horizontally into 2 thinner cutlets each. In the end you should have 6 cutlets.
- Whisk together the flour, salt, pepper, garlic powder, dry mustard and paprika in a mixing bowl. Set aside.
- Add 2 tablespoons of butter and the olive oil to a large skillet over medium heat. Once melted and bubbly, dredge the chicken cutlets in the flour mixture (making sure to coat both sides). Shake off any excess flour and add the chicken to the skillet. Cook for 5 minutes on each side, flipping halfway through. Once browned, remove the chicken and set them on a wire rack or plate while you make the sauce.
- Add the remaining 2 tablespoons of butter to the pan and heat until bubbly. Add the sliced mushrooms and cook until browned. Then add the sliced shallots and continue cooking until softened. Next, add the garlic and sautƩ until fragrant (about 30 seconds).
- Pour the wine into the pan and make sure to scrape the bits from the bottom while deglazing. Add the chicken broth, sherry vinegar, dried thyme, and dijon mustard. Bring to a boil and simmer for 5 minutes. Next you'll drizzle in the heavy cream and cornstarch mixture.
- Add the chicken cutlets back to the pan, making sure they are covered in the sauce. Simmer for another 5 - 6 minutes, or until sauce has thickened and the chicken is warmed through.
- Garnish with fresh parsley, serve two slices per guest over wild rice or couscous alongside a side salad with crusty bread for dipping.
NOTES ON THIS RECIPE:
- Why do I season the flour? This is something I’ve done for years… and it really makes a different, I promise! Trust me, give it a try and you’ll never turn back.
- Since I season the flour with salt and pepper, I normally use unsalted butter when making the mushroom sauce. Then I taste it and add additional salt + pepper to the sauce if necessary.
- Any dry, red wine will work in this recipe. I prefer a Pinot Noir or a Cabernet, but Merlot or Malbec would taste fantastic as well. If you’d like a lighter flavored sauce, go ahead and substitute with your favorite dry white wine. When swapping this, I prefer Sauvignon Blanc.
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