chicken breasts with mushroom sauce
Prep time: 40 mins
Cook time: 25 mins
Total time: 1 hour 5 mins
Ingredients
  • 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
Instructions
  1. In a mixing bowl, combine the chicken pieces with the minced garlic, mustard, salt and pepper. Cover and refrigerate for 30 minutes.
  2. In another mixing bowl, combine the sliced mushrooms with the dry white wine. Let sit for 30 minutes.
  3. 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.
  4. 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.
  5. 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.
Notes
RECIPE ADAPTED FROM: Cookbook El Secreto del Buen Sabor, "Pechugas de Pollo en Salsa de Hongos y Pimienta"
Recipe by Savormania at http://www.savormania.com/en/chicken-breasts-with-mushroom-sauce/