Mushroom Pepper Chicken (Printable Version)
# What You'll Need:
→ Main Stuff
01 -
4 pieces of chicken breast or thighs, boneless and skinless
02 -
2 cloves garlic, chopped up tiny
03 -
2 cups of fresh mushrooms, sliced thin (button or cremini)
04 -
1 tablespoon of olive oil
→ Flavorful Sauce
05 -
1/2 cup broth made from chicken
06 -
1 teaspoon cornstarch for thickening (optional)
07 -
A pinch of salt, based on taste
08 -
1 tablespoon of soy sauce
09 -
1 teaspoon of Worcestershire sauce
10 -
1 tablespoon of freshly cracked black pepper, split
→ Topping
11 -
Chopped parsley leaves, fresh
# Preparation Steps:
01 -
Sprinkle salt and half of your black pepper on both sides of your chicken pieces. Cover them evenly with the seasoning.
02 -
Warm up olive oil in a big skillet on medium-high heat. Fry the chicken until it turns golden and cooks through, around 6-7 minutes on each side. When done, use a thermometer to check for 165°F (74°C) inside. Set the chicken aside on a plate.
03 -
Toss the mushroom slices into the same skillet as the chicken drippings. Stir occasionally while cooking for about 4-5 minutes until the mushrooms look darker and release their liquid. Add the garlic at the end and stir for just a minute to let the smell come through.
04 -
Mix in chicken broth, soy sauce, Worcestershire sauce, and the rest of the black pepper. Scrape the tasty bits from the bottom. For a thicker sauce, mix cornstarch with water separately and stir it into the pan.
05 -
Place the chicken back into the skillet. Spoon the mushrooms and sauce over them. Let it all cook together for a few minutes (2-3) to blend the flavors. Taste and tweak the salt or pepper levels, if needed.
# Additional Tips:
01 -
Want it creamier? Add a little cream to the sauce.
02 -
Prefer juicier meat? Swap in chicken thighs instead.
03 -
Love heat? Adjust the black pepper to your liking.