Peppery Chicken & Mushrooms (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 skinless chicken breasts or thighs, boneless
02 -
2 garlic cloves, minced finely
03 -
2 cups of mushrooms, sliced thinly (button or cremini)
04 -
1 tbsp of olive oil
→ Sauce
05 -
1 tbsp black pepper, split in half
06 -
1/2 cup of chicken broth
07 -
1 tsp of cornstarch (optional for thickening)
08 -
1 tbsp soy sauce
09 -
Salt, as needed
10 -
1 tsp Worcestershire sauce
→ Garnish
11 -
Chopped parsley, fresh
# Instructions:
01 -
Generously rub the chicken with salt and half of the black pepper, ensuring all sides are evenly coated.
02 -
Warm up olive oil in a big skillet over medium-high heat. Once hot, add chicken and sear it well on each side for 6-7 minutes, or until it reaches 165°F (74°C) internally. Set it aside on a separate plate when done.
03 -
Use the same pan with all the leftover drippings from cooking the chicken. Throw in the mushroom slices and cook them for 4-5 minutes until lightly browned and tender. Then add garlic, stirring for about a minute until you catch its fragrance.
04 -
Stir together chicken broth, soy sauce, Worcestershire sauce, and the remaining black pepper in the skillet. Make sure to scrape up all the flavorful bits stuck to the bottom. If you'd like it thicker, mix a little cornstarch with water and add it in.
05 -
Place the chicken back in the pan, coating it with the sauce and mushrooms. Let it simmer together for another 2-3 minutes, so all the flavors combine well. Taste it and tweak the salt or pepper as needed.
# Notes:
01 -
For a richer taste, mix in a bit of cream to the sauce
02 -
Swap in chicken thighs for a more tender and juicy meal
03 -
Use more or less black pepper depending on your spice preference