Peppery Chicken & Mushrooms (Print Version)
# Ingredients:
→ Main Components
01 -
2 cups mushrooms, sliced fresh (button or cremini)
02 -
2 minced garlic cloves
03 -
1 tablespoon olive oil
04 -
4 boneless chicken thighs or breasts, no skin
→ Flavorful Sauce
05 -
1 teaspoon optional cornstarch
06 -
1/2 cup broth (chicken)
07 -
Salt as needed
08 -
1 tablespoon soy sauce
09 -
1 teaspoon Worcestershire sauce
10 -
1 tablespoon ground black pepper (use half at first)
→ Topping
11 -
Chopped parsley (fresh)
# Instructions:
01 -
Coat the chicken pieces in salt and half of your ground pepper. Make sure to season both sides well.
02 -
Warm up olive oil in a roomy pan at medium-high. Cook the chicken till golden and done through, about 6-7 minutes per side. Make sure the thickest part hits 165°F (74°C). Set aside on a plate.
03 -
In the same pan, let the leftover chicken juices work their magic on the mushrooms. Stir them for 4-5 minutes until browned and softened. Toss in minced garlic for a minute till fragrant.
04 -
Add chicken broth, soy sauce, Worcestershire sauce, and the rest of your ground pepper into the pan. Scrape the bottom to mix all the yummy bits stuck there. If you want it thicker, stir in some cornstarch mixed with water.
05 -
Pop the chicken back in the pan. Spoon the mushroom sauce over it, and let it simmer lightly for 2-3 minutes so the flavors combine. Taste it and add salt or pepper if you'd like.
# Notes:
01 -
Swap chicken thighs for extra juicy bites
02 -
Mix a splash of cream into the sauce for a richer finish
03 -
Tweak the black pepper to your heat preference