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Saucy Mushroom Chicken

saucy mushroom chicken
Saucy Mushroom Chicken

Saucy Mushroom Chicken

Saucy Mushroom Chicken is a delicious way to serve mushroom chicken with a twist. Our hand-crafted Salt-free Herb Garlic Pepper with a blend of spices and herbs, brings out the flavor of the chicken, but also adds a savory flavor to the sauce. It is also served over toasted baguette slices instead of masked potatoes or noodles, which allows the baguette slices to absorb some of the sauce without getting soggy. Of course you can serve it over rice, noodles, smashed potatoes, but try the baguettes. The results will surprise you.

We like easy recipes so you have more time with your family and guests and less time in the kitchen. With this Saucy Mushroom Chicken recipe, all you need is a simple side vegetable.

Serves 4-6

1 ¼ Cups Flour
1 Teaspoon Sea Salt (optional)
3 Tablespoons, Herb Garlic Pepper
2 ½ to 3 Pounds Boneless, Skinless Chicken Breasts, sliced in half so they are thinner. You can use a mix of breasts and bone-in thighs and drumsticks.
2 Tablespoons Olive Oil
2 Cups Onions, Chopped (about 2 medium)
2 Cloves Garlic, Minced
6 Cups Fresh Mushrooms, Sliced (You Can Use Button, Shiitake, Chanterelle, or Mixed)
2 Cups Chicken Broth or Half Chicken Broth and Half Dry White Wine
Freshly Ground Black Pepper
2 Tablespoons Heavy Cream (Optional)
Toasted Baguette Slices, or other firm, crispy crusted bread

In a large mixing bowl, add the flour, the sea salt, and 1 ½ tablespoons of the Herb Garlic Pepper. Combine with a fork. Add the chicken pieces. Toss gently to coat. You can do a few pieces at a time if it’s easier.

In a large non-stick skillet, add the olive oil and heat over medium high heat. Carefully add the chicken pieces and cook about 7 to 8 minutes until browned on all sides. Turn a couple times to brown evenly but not burn. Transfer to a plate, loosely cover with foil and set aside.

Add the onions, garlic, and mushrooms to the skillet. Add another teaspoon or two of olive oil if there aren’t any pan juices left. Cook about 4 to 5 minutes, stirring occasionally while the mushrooms cook down a bit and get lightly brown around the edges. Add the chicken broth (or broth/wine combo), and the remaining Herb Garlic Pepper. Stir a bit to distribute the herbs. Scrape up any browned bits. Transfer the chicken back to the pan. Bring the mixture back to a boil. Reduce the heat, cover and simmer for 25 to 30 minutes or until thoroughly cooked through and the internal temperature is 165F. Transfer cooked chicken to a plate and cover to keep warm.

Increase the heat to medium. Bring the sauce to a boil, and cooked uncovered for 4 to 5 minutes. Stir in the heavy cream, if using. The sauce with thicken a bit. Plate the chicken pieces on the freshly toasted baguette slices. Ladle some of the sauce over the chicken and season with additional freshly ground black pepper to taste. You can also serve or rice, noodles or smashed potatoes. Add a roasted vegetable side dish like asparagus, Brussels sprouts or seasonal offering.