This simple chicken-and-mushroom recipe was inspired by Jeanne Grunert’s Foodie Friday chicken dish, and it’s perfect for when you want to make Chicken Marsala but discover that you’re all out of Marsala! Except for the fresh mushrooms, all of these ingredients are found in any well-stocked pantry.
If you’re feeding sauce-avoidant children, you can serve their portion before coating the chicken in sauce. It’s always handy when a recipe can do double duty like that. Everybody’s happy, and there’s no extra work for the cook.
Chicken with Mushroom Sauce
1 1/2 lb. boneless skinless chicken breasts
1/2 cup Italian bread crumbs
1 oz. Parmesan cheese
1/4 teaspoon poultry seasoning
salt and pepper to taste
1 cup onion, diced
1 cup Baby Bella mushrooms, sliced
3 TBL butter, divided
2 TBL olive oil
1 cup chicken broth
2 TBL flour
Trim the chicken breasts until they are of even thickness or cut them into strips.
Mix bread crumbs, Parmesan cheese, and seasonings in a pie plate.
Dredge each piece of chicken in the bread crumb mixture, evenly coating all sides.
In a large, heavy skillet, heat 1 TBL butter and olive oil until butter melts. Place chicken in the pan, leaving space between each piece–cook this in batches if necessary. Cook on both sides until chicken is no longer pink in the middle, about 5 minutes per side. Remove chicken from heat.
Add remaining butter to the pan, then add onions, stirring until they are nicely browned. Add the mushrooms and chicken broth. Stir and cook until bubbly, then add flour, sprinkling it and stirring to avoid lumps.
Cook until the sauce is the consistency of gravy, then add chicken to the pan and flip each piece to coat it in sauce. Serve over rice or noodles.