Smothered Chicken with Mushrooms, Kale and a Creamy Soy Sauce
A beautiful combination of creamy herb and garlic flavor with an umami soy and mushroom, this sauce is sure to become a kitchen favorite!
Drawing outside of the lines. Who said you need to stick with just one when it comes to food genres?! One of my favorite techniques is combining (or if I was on a fancy cooking show…is this a fusion?!) a few different styles for a new type of flavor. For this dish, I started with slow cooked mushrooms and a bit of soy/amino to create a deep umami profile. Adding cream and herbs mellows the tang of the soy, and creates a sauce reminiscent of grandma’s cream of mushroom soup that’s been simmering all day. To expand on this depth, add any mushrooms you are craving-cremini, shiitake, portabella…the more the merrier!
Keepin’ it slim! No, not a weight reference! Chicken can come in many shapes and sizes, and depending on where you buy your breasts, these can also be quite large. To keep this chicken crisp, flavorful and most of all, not dry, I would suggest slicing the breast in half lengthwise so you have more surface area to work with rather than worry about width. Searing the chicken on each side and finishing off in the sauce keeps the chicken from drying out while waiting for the inside to cook fully, and makes this meal come together quicker for a great week night solution!
Looking for more delicious chicken recipes? Try out some of these:
Chicken Cordon Bleu with Creamy Mustard Sauce
Bacon Wrapped, Jalapeno Pepper Stuffed, Chicken Breast
Roasted Chicken with a Black Garlic Mushroom Sauce
Chicken Bacon Mushroom Alfredo over Asparagus Ribbons (these ‘noodles’ were really fun!)
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Smothered Chicken with Mushrooms, Kale and a Creamy Herb Sauce
Equipment
- Skillet with lid
- Kitchen knife
Ingredients
- 2 large Chicken Breasts
- 3 handfuls Fresh Kale
- 1 1/2 cups Sliced Mushrooms Any variety is great! Cremini, shiitake, portabella…I used baby bella
- 2 sprigs Fresh Thyme
- 1/2 tbsp Italian Seasoning
- 1/2 cup Heavy Whipping Cream
- 2/3 cup Stock
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 3 cloves Garlic
- 1/4 medium Onion
- 2 tbsp Soy Sauce or Liquid Aminos
- Salt and Pepper
Instructions
- Taking chicken breast, slice each in half lengthwise to get a thin breast. Heat a bit of oil in the pan and add breasts, sprinkling each side with Italian seasoning, salt and pepper. Flip to sear each side and remove from pan, setting aside. Leave drippings in the pan!
- Add olive oil and butter to the skillet and deglaze, scrapping up any bits in the pan. Add minced garlic and chopped onions and cook until fragrant but not browned.
- Add sliced mushrooms and stir well to coat. When mushrooms are softened, add fresh thyme and cook until the aroma is released.
- Add soy/aminos and stir to combine well with the mushrooms. As these absorb the sauce, add chopped kale. Stir to coat with some of the cooking oil and, when starting to soften, slowly add stock.
- Simmer stock until the kale is a soft consistency. Add in cream and simmer to absorb flavors. Adjust salt and pepper to taste.
- When sauce is reduced slightly to desired amount, add chicken back to the pan and cover with the sauce. Place lid and allow to cook for a few minutes.
- This dish is great over a thin pasta or cauli rice! Serve with freshly grated parmesan if you'd like more cheese flavor. Enjoy!
