Breaded Chicken with Mushroom Sauce
This lightly crusted (gluten free) chicken in a savory mushroom sauce is what comfort food dreams are made of! I was just so hype making this recipe because I knew it was gonna be delish. Mushrooms, shallots, garlic, cream - I mean come on! A little slice of heaven in a dish. This dish is very similar to chicken marsala - sans the marsala. I still think it has an absolutely delicious flavor and will absolutely be making it again, and again, and again…
The chicken in this recipe has an extremely light breading so it doesn’t feel super heavy! I used Bob’s Red Mill gluten free all purpose flour so if you are GF just know this recipe will work for you - that said feel free to use regular flour as well. I love the hint of paprika in the flour! I actually used this bourbon smoked paprika for an even richer flavor, but that is not necessary! For the sauce I stuck with a vegetable base and I really feel it brought out the flavors in the dish. I used a bit of arrowroot powder to thicken the sauce, but if you do not have that cornstarch will work - just use 1/2 tbsp. Lastly, I used a dairy free sub for the half and half. I really like to use this Califia Farms Unsweetened Better Half in recipes, but you can also use regular half and half or a heavy cream.
Chicken with Mushroom Sauce
Ingredients
- 1 lb. chicken breast strips
- 1/2 cup gluten free all purpose flour
- 1/2 tsp. paprika
- Salt and Pepper
- 3 1/2 tbsp. unsalted butter
- 1 tbsp. avocado oil
- 4 oz. cremini mushrooms sliced thick
- 2 cloves minced garlic
- 1 shallot chopped fine
- 1 cup low sodium vegetable broth
- 1/2 cup Califia Farms Better Half
- 1 tbsp. stone ground mustard
- 1 tbsp. arrowroot powder + 1 tbsp. warm water
- 1 tbsp. freshly chopped (loosely packed) parsley
Instructions
- Begin by mixing the flour, paprika, and a dash of salt and pepper together in a small bowl. Open your package of chicken and use a paper towel to pat the top of it to soak up some moisture.
- Heat 3 tbsp. of butter in a deep skillet over medium heat. Once the butter has melted, coat each piece of chicken by placing in the bowl of flour, and then put it it in the pan. Let it simmer for about 5 minutes on one side, and then flip and let simmer 5 minutes more on the other side. Remove chicken from the pan when it is cooked through and set aside. (I did this in 2 separate batches, you don't want to overcrowd the pan - I needed to add 1/2 tbsp. more of butter between batches).
- After you remove the chicken from the pan, add the avocado oil and mushrooms. Let the mushrooms brown for 5 minutes before stirring them. Once you mix them up add in the shallot. Let it cook for a couple of minutes, just until the onion is starting to brown and then add in the minced garlic. Let this cook together for about 30 seconds, or until the garlic is fragrant, and then pour in the vegetable broth, Better Half, and mustard. Mix well and let it simmer together for 5 minutes.
- In a small bowl whisk together the arrowroot powder and water. Mix it into the sauce, as well as the fresh parsley. Add the chicken back to the sauce and let it simmer 1-2 more minutes to thicken up.
- Top with fresh parsley and enjoy!