I LOVED this dinner and if you're looking for a more low-key Thanksgiving Dinner, this is the perfect substitute. The best part is that the entire meal can be whipped up as the mushrooms are baking!
Skill Level: Easy
Time to Make: 35-40 minutes
2 boneless, skinless chicken breasts
1-2 tablespoons olive oil
1 1/2 cups chicken stock
2 tablespoons butter
3 tablespoons flour
Salt and ground white pepper to taste
Prepare Ingredients: Prepare the mushrooms according to the recipe instructions. Pat the chicken dry and season with salt and pepper. Microwave the chicken stock for 2-3 minutes until hot.
Cook the Chicken: As the mushrooms are cooking, prepare the chicken. Heat the olive oil in an oven proof skillet until very hot. Ad the chicken breasts and cook without moving for 6-7 minutes until they're well-seared. Flip and transfer to the oven for an additional 7-10 minutes or until the thickest part of the breast reaches 165ºF.
Prepare the Velouté Sauce: Once the chicken is in the oven, prepare the sauce. Heat the butter in a sauce pan until melted, but not browned. Stir in the flour and use a wooden spoon to cook until toasty and lightly browned. It should have a nice, nutty aroma. Add 1/3 of the warm stock and use a whisk to incorporate. Continue adding the stock in 1/3 increments, whisking after each addition, until all the stock as been added. Reduce the heat to low and continue whisking until the sauce is smooth and thickened, about 3-4 minutes more. Taste and season with salt and a touch of white pepper. Strain the sauce through a fine mesh sieve if desired.
Before Serving: Slice the chicken breasts on an angle into thirds.
To Serve: Divide the mushrooms between plates and arrange a sliced chicken breast on top. Spoon the velouté sauce on top of the chicken. Enjoy!
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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!