Can I use low-sodium broth?

Absolutely. If you opt for a low-sodium broth, taste the gravy midway and add salt gradually to maintain the desired balance.

Why is my sauce not thickening properly?

Ensure your cornstarch slurry is well combined and added slowly while whisking. If needed, make a bit more slurry and stir it in gently.

Can I make chicken with gravy and mushrooms without wine?

Definitely! Substitute the white wine with additional broth or a splash of lemon juice. You’ll still get a bright note, though slightly less acidity.

What sides pair best with this dish?

Mashed potatoes, buttered noodles, or even crusty bread are all amazing choices to help soak up every drop of gravy.

How do I prevent the chicken from drying out?

Avoid overcooking, as the chicken should be seared just until golden. Then let it simmer only until done. This ensures it remains tender and succulent under the rich gravy.

chicken with mushroom gravy: Delicious Creamy Sauce

Mouthwatering Chicken with Mushroom Gravy

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This dish combines juicy chicken cutlets with a luxurious mushroom gravy that’s enriched by white wine, aromatic seasonings, and a touch of heavy cream. It’s comforting, easy to prepare, and brimming with hearty flavors that make every bite feel special.

Author: Maren Varden
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Sauté and Simmer
Cuisine: American

Ingredients

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10 oz. mushrooms (button or baby bella)
2 Tablespoons salted butter
2 large boneless skinless chicken breasts
Salt and pepper, to taste
½ cup all-purpose flour
3–4 Tablespoons olive oil
2 ½ cups beef broth
1 chicken bouillon cube (or 1 teaspoon better than bouillon)
1 teaspoon soy sauce
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon mustard powder
½ cup dry white wine
3 cloves garlic, minced
3 Tablespoons cornstarch
1/3 cup heavy cream

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Instructions

Prepare the Chicken: Slice the chicken breasts lengthwise into 2–3 thinner pieces. Pound gently if needed. Season with salt and pepper.
Dredge in Flour: Place flour in a shallow dish. Coat each chicken fillet lightly in flour, tapping off the excess.
Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Cook each chicken fillet for about 3–4 minutes on each side until golden. Remove and set aside.
Cook the Mushrooms: In the same skillet, melt butter. Add mushrooms in a single layer and let them brown without stirring for a few minutes per side. Transfer them to a plate when done.
Make the Sauce Base: Deglaze the pan with white wine, scraping up the browned bits. Stir in beef broth, chicken bouillon, soy sauce, onion powder, thyme, and mustard powder.
Add Garlic and Thicken: Toss in the minced garlic, then whisk in the cornstarch mixed with a few tablespoons of cold water. Simmer until the gravy starts to thicken.
Combine Chicken and Mushrooms: Return the chicken and mushrooms to the skillet, letting them simmer in the sauce for a few minutes.
Finish with Cream: Lower the heat and stir in the heavy cream. Let it bubble briefly, then turn off the stove.
Taste and Adjust: Season further if needed. Serve warm with plenty of gravy over each piece.

Notes

Don’t Crowd the Mushrooms: Give them enough room to brown properly for maximum flavor and texture.
Taste the Gravy: Before you finalize, taste and adjust salt, pepper, or soy sauce to ensure a harmonious balance.
Avoid Overcooking the Chicken: Remove the chicken from high heat as soon as it’s done to keep it tender.

Nutrition

Serving Size: 1 piece + gravy
Calories: 350
Sugar: 3g
Sodium: 850mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 2g
Protein: 28g
Cholesterol: 95mg

Find it online: https://www.simplitasty.com/chicken-with-creamy-mushroom-sauce/