In this Savory dish of Chicken with Mushroom sauce, Chicken Breasts Fillets are perfectly seasoned and seared. Sliced, plated and served with a Creamy Mushroom Sauce or Gravy ladled over top. The result is a mouthwatering Chicken that is tender and full of flavor. This delectable sauce not only pairs perfectly with Chicken, but can also be used in many other dishes as a Sauce or Gravy. Its rich and savory taste adds an extra layer of deliciousness to any meal.
Whether you choose to sear, grill, bake, or deep-fry the chicken breasts, they will always be a delightful choice with that amazing Mushroom Sauce or Gravy ladled over top, and it’s a Quick meal too, Ready in 30 minutes or less.
Make it a Mushroom Monday Meal! MMM Good.
Chicken Breast Fillets
Slice a Chicken Breast in half for two fillets. Optionally pound out the Chicken breast to an even thickness. Season with Salt & Pepper blend or Brine the Chicken Fillets in Poultry Brine and only season lightly with the Salt & pepper blend.
You can use a Whole Chicken Breast per serving, however these are pretty thick and take a much longer time to sear, which isn’t really ideal. The thinner section or tail section will also be overcooked. Filleting the Chicken Breast is much better in terms of not pounding out the meat so much or at all, and is more ideal for sear times.
Use Chicken breast that are about 1/2 a lb on avg. With Chicken Fillets, this works out to about 112g – 115g of protein per serving, so Chicken Fillets are a decent size, doesn’t get pounded out too much or at all, sears up even and in less time. Just all a round better.
Chicken Breast
Slice each breast to create 2 Fillets. Optionally, pound out to an even thickness. Don’t over do it, you don’t want it to break down too much.
Seasoned Chicken Breast
Season the Chicken with the Classic Salt & Pepper Blend or other seasonings like Chicken Montreal Steak Seasoning or the Regular Montreal Steak Seasoning, Cajun Seasoning, or other kinds.
Salt & Pepper Blend Ingredients
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Montreal Steak Spice
Season the Chicken Breast Fillets with Montreal Steak Seasoning. Cover and refrigerate for at least 1 hour or longer, so the seasoning can rehydrate a bit before searing.
Brined Chicken Breast
This Poultry Brine is unbelievable at adding depth and richness to seared Chicken Breast. Just combine all the ingredients together and use 2-2 1/2 C of Poultry Brine to brine the Chicken Fillets. Leftover Poultry Brine can be frozen in Ziploc bags or portioned out into ice cubes so that they can be added to Soups, Stews, Rice and Gravies.
Marinate the Chicken Breast anywhere from 1 to 24 hours.
Poultry Brine
- 5 Cups of Water
- 3 Maggi Chicken Bouillon or 2 Tbl Chicken powder
- 1 1/2 Tbl each of Sea Salt & MSG
- 2 tsp Cream of Tartar
- Optional is 1 tsp each of Onion Powder & Garlic Powder
Breaded Chicken with Mushroom Sauce
You can even bread the Chicken as in the Panko Chicken recipe or JFC Chicken Burger Fillets and serve the Mushroom Sauce on top. If preparing the Chicken breast this way do not use the Poultry Brine as the cream of tartar in it tends to make the breading flaky.
Panko Chicken
Make Panko Chicken by preparing the Chicken Breast Fillets through the breading station and fry in a pan with Oil or Lard just until crisp, finish cooking in the oven if needed.
- Seasoned Flour
- Eggs & Water
- Panko Flakes
JFC Chicken Fillets
Prepare the Chicken Breast the same as a JFC Chicken Burger and Ladle Mushroom Sauce on top.
Mushroom Sauce or Gravy
The Mushrooms Sauce is quick and easy to put together. Everything just goes into the pot to bring to a boil. Then the heat reduced to medium to simmer until the desired consistency. There is also a Mushroom Gravy in case you want to make that version and serve some of that Mushroom Gravy over Fries, Mashed Potatoes or make a Poutine.
Mushroom Sauce
A very nice Pan Sauce that can be served over various meats. Optionally with added Herbs & Spices.
Mushroom Gravy
Can be used in the same place as Mushroom Sauce, as well as Gravy for sides you may want to include.
Searing Fats
You want a good searing fat, preferably a Rendered Fat like Chicken Fat. Other options may be Bacon Grease, Ghee, Lard or EVOO.
Heat the Fat in the pan over medium heat until it starts to smoke. Add the Chicken Breast Fillets and Sear.
Rendered Chicken Fat
Place chopped small chicken fat and skin in a pan over medium to medium low heat and cook until the fat renders out and the pieces are golden crisp. Remove from the pan.
How long to sear Chicken Breast
For Chicken Breast that have been sliced in half to create 2 Fillets with an avg weight of 112g – 115 g, about 4–5 minutes per side is sufficient, or when no longer pink and the juices run clear. An Internal temperature of 157 F – 165 F, followed by a 5 minutes rest. At 157 F – 160 F mark produces the Juiciest Chicken Breast.
How to Slice Chicken Breast for Presentation
After searing the Chicken Breast, set it aside to cool down for 5 minutes or more, while the Mushroom Sauce or Gravy is being simmered. Slice into bite size strips and arrange following the curve of the plate. With each piece slightly separated.
Sliced Chicken Breast
With a very sharp knife, slice bite strips at an angle.
With the side of the knife, transfer the Chicken to a plate. Nudge the pieces so they separate a bit and are positioned along the side of the plate to make room for a side.
Chicken with Seared Mushroom Sauce
After Searing the Chicken Breast, sear some sliced Mushrooms, then add in sliced Shallots & chopped Garlic to soften before emptying the bowl of Mushroom Sauce or Gravy in to pick up the fond and thicken.
Chicken with Mushroom Sauce Side Dishes
Mushroom Rice
Chicken Breast with Mushroom Gravy and Mushroom Rice.
Steamed Broccoli
4 Hours Poultry Brined Chicken Fillets Seasoned with the Salt & Pepper Blend with Mushroom Sauce & Steamed Puck Broccoli.
Mashed Potatoes
Chicken Breast with Mushroom Gravy and Buttery Mashed Potatoes.
Fries & Gravy
Poultry Brined 24 hours Chicken Breast with Mushroom Gravy and Salt & Pepper Fries with Gravy ladled over top. Garnished with Parsley and Aleppo.
Salt & Pepper Blend used to season the Chicken lightly and the Fries. Turn it into a Poutine with Cheese Curds or torn Babybel Cheese for Babybel Poutine.
Other sides may include Salads, Steamed Cauliflower, Baked Potatoes, Egg Noodles Pasta with Mushroom Gravy, Hash Browns, Asparagus, Roasted Vegetables, Waxed Beans, etc…
Equipment
- 1 Skillet
- 1 Bowl for the Mushroom Sauce or Gravy
Ingredients
- 1 Chicken Breast - Sliced in half for 2 Fillets
- 1 portion Mushroom Sauce or Gravy
- 2 Tbl Fat - See Notes
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Instructions
- Slice the Chicken Breast into two fillets and pound out to an even thickness or not, Season with the Salt & Pepper blend.
- Heat a skillet up over medium heat with fat and let it get hot. Sear the Chicken Fillets for about 4–5 minutes per side. Don't move them around, just set and let sear. Flip and repeat for the other side.
- While the Chicken is searing, prepare the Mushroom Sauce or Gravy by combining all the ingredients into a bowl.
- Once the Chicken fillets are seared, remove and plate. Optionally, move to a cutting board to rest a bit before slicing into bite size strips and arranging around the plate.
- Add in the Mushroom Sauce or Gravy ingredients into the same pan, picking up any fond left behind from searing the chicken. Continue to simmer until the desired consistency. Adjust the seasoning if needed and ladle over the chicken breast.Optionally garnish with Parmesan, Parmigiano Reggiano, Green Onions, Parsley and Aleppo or Chili Flakes.