Creamy Mushroom Chicken With Corn
This Mushroom Chicken features tender chicken that is bathed in a creamy, dreamy sauce and paired with sweet corn for a truly comforting meal.
Servings: 5 people
Calories: 1213kcal
Equipment
- 1 dutch oven or medium pot
Ingredients
- 1½ pound boneless chicken thigh
- 12 ounce mushroom (baby bella)
- 4 cloves garlic (minced)
- ½ medium onion (diced)
- 4 tablespoon butter
- ¼ cup flour
- ¼ cup light soy sauce
- 1 teaspoon beef powder
- ½ cup water
- 1 teaspoon Worcestershire sauce
- ½ cup heavy cream or half and half
- ¼ c cup whole kernel style corn
- 1 teaspoon sugar
- salt and pepper
- parsley for garnish
Instructions
- Cook chicken in butter until browned. Season with salt and pepper. Set aside.
- Sauté garlic, onions, and mushrooms in remaining butter until tender.
- Create a roux by sprinkling flour over mushrooms; cook for 2-3 minutes.
- Slowly add soy sauce, beef powder, water, sugar and Worcestershire sauce; stir in cream until thickened.
- Return cooked chicken to the skillet, add corn, and simmer until heated through.
- Season with salt and pepper; garnish with parsley.
- Serve over rice or pasta.
Notes
- Thickening the Sauce: If the sauce is too thin, mix a bit of cornstarch with cold water and stir it in.
- Perfect Mushrooms: Cook mushrooms on medium-high heat for a nice golden sear without releasing too much water.
Nutrition
Calories: 1213kcal | Carbohydrates: 83.3g | Protein: 44.7g | Fat: 83.4g | Saturated Fat: 46.7g | Cholesterol: 285mg | Sodium: 5225mg | Potassium: 1701mg | Fiber: 10.5g | Sugar: 30.3g | Calcium: 301mg | Iron: 18mg
