Chicken Breasts With Shredded Mushrooms
Juicy chicken breasts topped with a savory mushroom and parsley sauce, perfect for a comforting yet elegant meal suitable for family dinners or entertaining guests.
Ingredients
- 10 oz. can chicken broth, undiluted ⓘ
- Vegetable cooking spray or butter ⓘ
- 2 cups fresh mushrooms, sliced ⓘ
- 3 Tbsp. fresh parsley, chopped
- 4 chicken breasts, skinned and boned ⓘ
- 2 Tbsp. all-purpose flour ⓘ
- 1 Tbsp. butter, melted ⓘ
- 1/4 tsp black pepper ⓘ
- 2 Tbsp. shallots, minced ⓘ
- 1 1/2 tsp cornstarch ⓘ
- 1/4 tsp salt ⓘ
Instructions
- In a small saucepan, bring the chicken broth to a boil and cook until reduced to 1 cup, about 5 minutes. Set aside.
- Combine flour, black pepper, and salt. Sprinkle over both sides of the chicken breasts.
- Coat a large skillet with cooking spray and heat over medium heat until hot.
- Add chicken breasts and cook for 5 minutes per side or until browned. Remove chicken from skillet and set aside.
- Add butter to the skillet and heat until melted. Add sliced mushrooms and minced shallots, stirring constantly. Saute until tender.
- In a small bowl, combine 1 tablespoon sherry and cornstarch, stirring well. Set aside.
- Add remaining 3 tablespoons sherry and the reduced broth to the skillet. Bring to a boil.
- Cook until the sauce is reduced to 3/4 cup.
- Stir in the cornstarch mixture and cook, stirring constantly, until the sauce thickens.
- Return the chicken to the skillet, cover, reduce heat, and simmer for about 10 minutes.
- Transfer the chicken to a serving plate and top evenly with the mushroom mixture.
- Sprinkle with chopped fresh parsley before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to the sauce along with the broth. If you don't have fresh mushrooms, canned ones can be used, but reduce the cooking time. You can substitute the chicken breasts with thighs for a juicier result or even try using turkey for a different twist. Adjust the seasoning based on your preference for salt and pepper.
Serving Suggestions
Serve this dish over a bed of wild rice for a hearty meal, as it pairs beautifully with Wild Rice And Chicken Soup. Roasted vegetables or a simple green salad make excellent side dishes. For a complete experience, consider pairing with a light, crisp white wine that complements the flavors of the chicken and mushrooms.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and mushroom mixture in a skillet over medium heat, adding a splash of chicken broth to prevent drying out. Cover and heat until warmed through, about 5-7 minutes. Alternatively, microwave in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts With Shredded Mushrooms contains roughly 557 calories, with 51g protein, 74g carbohydrates, and 15g fat. It is an excellent source of vitamin C (169% of the Daily Value), iron (155% of the Daily Value), and dietary fiber (120% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 742mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
While it's best to use fresh chicken breasts for even cooking, you can use frozen ones if needed. Just ensure they are fully thawed before seasoning and cooking, as frozen chicken can release excess moisture that may affect the sauce.
What can I do if the sauce isn't thickening?
If the sauce isn't thickening, make sure you're allowing it to boil after adding the cornstarch mixture. If it's still too thin, you can create a slurry with additional cornstarch and a little water, then stir it into the sauce while it's simmering until you reach your desired consistency.
Can I add other vegetables to this dish?
Absolutely! Feel free to incorporate other vegetables such as spinach, bell peppers, or zucchini to enhance the dish. Just add them to the skillet when sautéing the mushrooms and shallots, making sure they are cooked through before adding the broth.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).