Make Cream of Mushroom Chicken entirely from scratch without opening a single can. This skillet chicken dinner is creamy, savory, and a family favorite.
1 ½ pounds(650g)chicken tenderloinsthey're called mini chicken fillets in the UK, or use chicken breast cut into strips or thin cutlets
2tablespoonsbutter
8 ounces(225g)cremini mushroomschopped into small pieces (about ½ inch pieces). Chestnut mushrooms in the UK.
½teaspoonsalt
¼teaspoonground black pepper
2tablespoonsall purpose flour
1cupchicken stock
½cupsemi skimmed milk
½teaspoongarlic powder
½teaspoononion powder
Instructions
Melt butter in a skillet over medium high heat, add the chicken, season with salt and pepper and brown it (3-4 minutes per side).
Remove the chicken from the skillet and set aside.
Add the mushrooms, season with salt and pepper and cook for 3-4 minutes. Add flour, and cook for 30 seconds.
Gradually add the chicken stock while stirring, this will deglaze the pan and you’ll get a thick sauce.
Add the milk, garlic powder, and onion powder. Stir everything together, and cook for 1 minute. The sauce will thicken.
Add the chicken back to the skillet, and let the sauce come to a gentle boil. Remove from heat and serve over buttered spaghetti, mashed potatoes, or rice. Garnish with fresh chopped parsley.
Video
Notes
Servings. This recipe makes 5-6 servings.To remove the chicken tendon, use a small sharp knife to slice under the tendon, separating it from the tenderloin. Another way is to use a fork. You slip the end of the tenon through the center tines of a fork, and then hold the tendon while you use the fork to push the chicken.