There’s nothing like chicken breasts with a thick sauce that renders the meat so tender and juicy. We love these balsamic chicken breasts made with onions and mushrooms, but I thought it was time to give my favorite go-to chicken recipe an update. I love creamy mushroom sauces — they’re delicious with chicken, veal, pastas, and even on their own over rice or mashed potatoes. This dairy-free version has so far been one of my favorites, as all you’ll need is a couple of staple pantry ingredients to bring it to life. No need to run to the supermarket before dinnertime!
I love having fresh mushrooms in the fridge every week. They make great soups and sauces and are delicious eaten raw in salads, but I always keep a can of sliced mushrooms in my pantry for the days I run out of the fresh variety. Canned sliced mushrooms make great sauces too and require zero prepping — those who love mushrooms as much as we do know how much time it takes to clean them and chop them!
To make this creamy, yet creamless mushroom sauce, you’ll first need to marinate the mushrooms in a little bit of white wine, just to give them more flavor. The chicken breasts need to be marinated too with garlic, salt, pepper and mustard. The chicken breasts are then cooked in a bit of olive oil until golden on both sides.
To make the mushroom sauce, start by melting margarine with flour and slowly add chicken broth, constantly stirring until the sauce thickens. Discard the white wine from the mushrooms and add the mushrooms to the skillet, coating them well with the sauce. Add soy sauce, Worcestershire sauce and dried thyme, return the chicken breasts to the skillet and let them simmer, covered, for 15 minutes until cooked through. Serve the chicken breasts with rice or mashed potatoes on the side, topped with the mushroom sauce…you’ll want to lick every last drop of it!
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- 4 chicken breasts, skinless and boneless, sliced into thick pieces
- 1 garlic clove, minced
- 1 teaspoon mustard
- Salt and pepper, to taste
- 1 (400g) can of sliced mushrooms
- ⅛ cup dry white wine
- 1 tablespoon olive oil
- 1 ½ tablespoons margarine
- 1 tablespoon flour
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 1 ½ tablespoons Worcestershire sauce
- ¼ teaspoon dried thyme
- In a mixing bowl, combine the chicken pieces with the minced garlic, mustard, salt and pepper. Cover and refrigerate for 30 minutes.
- In another mixing bowl, combine the sliced mushrooms with the dry white wine. Let sit for 30 minutes.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken on both sides until golden, about 5 minutes on each side. Set aside.
- Reduce heat to low and melt the margarine in the same skillet. Add the flour, stirring until the mixture is well combined. Keep on stirring while slowly adding the broth. Don't stop stirring, it is important that no lumps remain in the sauce. If the mixture becomes too thick, add a bit more water, 1 tablespoon at a time. I found that I needed 2 more tablespoons of water to achieve the right consistency. Add the soy sauce, Worcestershire sauce and dried thyme and combine.
- Drain the mushrooms in a sieve to discard the wine and add the mushrooms to the sauce with the chicken pieces. Cover and let simmer for 15 minutes until the chicken is cooked through, adding a bit of water if needed to thin the sauce out if it becomes too thick.