Mushroom Pepper Chicken (Print Version)
# Ingredients:
→ Main Items
01 -
2 cups of sliced fresh mushrooms (button or cremini)
02 -
1 tablespoon of olive oil
03 -
2 garlic cloves, minced finely
04 -
4 chicken thighs or breasts, boneless and skinless
→ For the Sauce
05 -
1 tablespoon of black pepper, split between uses
06 -
A pinch of salt, adjust as needed
07 -
1 tablespoon of soy sauce
08 -
1/2 cup of chicken stock
09 -
1 teaspoon of cornstarch, optional
10 -
1 teaspoon of Worcestershire sauce
→ Topping
11 -
Chopped parsley for garnish
# Instructions:
01 -
Sprinkle the chicken evenly with salt and half the black pepper, making sure both sides are covered well.
02 -
Warm up olive oil in a big skillet on medium-high heat. Once hot, pop in the chicken and cook for 6-7 minutes on each side until golden and fully cooked (165°F or 74°C inside). Place it on a plate when done.
03 -
Using the same skillet with all its leftover flavor, toss in the sliced mushrooms. Let them brown and soften for around 4-5 minutes as the moisture evaporates. Stir in the garlic and cook for about a minute, just to release its aroma.
04 -
Pour in the broth, Worcestershire, soy sauce, and the last bit of black pepper. Scrape the pan thoroughly to lift up all the good bits. Combine water with cornstarch, if using, and stir it in to make the sauce thicker.
05 -
Put the chicken back in the skillet, covering it with the mushroom sauce. Let everything simmer for a couple of minutes to meld all the flavors. Take a taste and adjust the salt or pepper if needed.
# Notes:
01 -
A splash of cream will make the sauce velvety and richer.
02 -
Juicier results can be achieved by swapping with chicken thighs.
03 -
Feel free to tweak the amount of black pepper to your liking.