This recipe provides instructions for making a flavorful and satisfying dish of Sautéed Chicken with Mushrooms in Black Pepper Sauce. This dish typically features tender pieces of chicken, often breast or thigh meat, sautéed until golden brown and cooked through, then combined with earthy sliced mushrooms in a rich and savory black pepper sauce. The sauce is usually made with a base of butter or oil, garlic, and a generous amount of freshly ground black pepper, often enhanced with ingredients like soy sauce, Worcestershire sauce, beef or chicken broth, and sometimes a touch of cream or cornstarch for thickening. The intensity of the black pepper can be adjusted to suit individual preferences, providing a warm and slightly spicy kick that complements the savory chicken and mushrooms beautifully. This dish is quick to prepare and can be served as a delicious main course with rice, noodles, mashed potatoes, or crusty bread to soak up the flavorful sauce. The image shows a close-up of a bowl filled with pieces of sautéed chicken and sliced mushrooms, coated in a dark, glossy sauce that is speckled with black pepper. The chicken and mushrooms appear tender and well-coated with the rich sauce.
The primary ingredient is chicken, typically boneless and skinless chicken breasts or thighs, cut into bite-sized pieces or strips for quick and even cooking.
Mushrooms, usually sliced, add an earthy and savory element to the dish. Common types include cremini, button, or even shiitake mushrooms for a more intense flavor.
Black pepper is the star spice, providing a warm, pungent, and slightly spicy flavor that is characteristic of this sauce. Freshly ground black pepper is preferred for its more intense aroma and taste. The amount used can be adjusted to desired spiciness.
Butter or oil forms the base for sautéing the chicken and mushrooms and for building the sauce. Butter adds richness, while oil allows for higher heat cooking. Often, a combination is used.
Garlic, minced, adds a strong aromatic flavor that complements the black pepper and savory ingredients.
Soy sauce contributes a salty and umami-rich flavor to the sauce, enhancing its depth.
Worcestershire sauce adds a complex savory and slightly tangy note to the sauce.
Beef or chicken broth provides a liquid base for the sauce and adds more flavor.
A touch of cream (heavy cream or even evaporated milk) can be added at the end for a smoother and richer sauce.
Cornstarch, mixed with a little cold water or broth to form a slurry, is sometimes used as a thickening agent to give the sauce a glossy and slightly viscous consistency.
The preparation involves sautéing the chicken pieces until golden brown and cooked through. Then, the sliced mushrooms are added to the pan and sautéed until tender. Garlic is usually added towards the end of sautéing to prevent burning. The black pepper and other sauce ingredients (soy sauce, Worcestershire sauce, broth) are then added to the pan and simmered to create the sauce. If a thicker sauce is desired, a cornstarch slurry can be stirred in at the end. Cream, if used, is typically added last for richness.
Sautéed Chicken with Mushrooms in Black Pepper Sauce is best served hot, allowing the flavors to be fully appreciated. It is typically served as a main course.
The texture is a combination of tender chicken pieces and soft, slightly chewy mushrooms, all coated in a rich and often slightly thickened sauce.
The flavor profile is a savory and slightly spicy blend, with the earthy notes of mushrooms, the pungent warmth of black pepper, the umami of soy sauce and Worcestershire sauce, and the richness of butter and optional cream.
Sautéed Chicken with Mushrooms in Black Pepper Sauce is a dish of tender chicken and sliced mushrooms cooked in a savory and peppery sauce made with butter or oil, garlic, black pepper, soy sauce, and broth, often thickened and enriched with cream.
The preparation involves sautéing chicken and mushrooms, then creating a black pepper sauce in the same pan with garlic, black pepper, soy sauce, Worcestershire sauce, and broth, optionally thickening with cornstarch and enriching with cream.
Ingredients (Based on Image and Common Recipes):
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil or vegetable oil
- 2 tablespoons unsalted butter
- 1 pound mushrooms, sliced (cremini, button, or your choice)
- 3 cloves garlic, minced
- 2 tablespoons freshly ground black pepper (adjust to taste)
- 3 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- ½ cup beef or chicken broth
- 2 tablespoons heavy cream or evaporated milk (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
- Salt to taste
- Optional garnish: chopped fresh parsley or scallions
- Cooked rice, noodles, mashed potatoes, or bread, for serving
Equipment:
- Large skillet or frying pan
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Stirring spoon or spatula
- Small bowl for cornstarch slurry (if using)
Instructions:
- Sauté the Chicken: Heat the olive oil or vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and sauté until golden brown and cooked through, about 5-7 minutes. Season lightly with salt. Remove the chicken from the skillet and set aside.
- Sauté the Mushrooms: Add the butter to the same skillet and let it melt. Add the sliced mushrooms and sauté until they are tender and have released their moisture, about 5-7 minutes.
- Add Garlic and Black Pepper: Add the minced garlic to the skillet and cook for about 1 minute until fragrant, being careful not to burn it. Stir in the freshly ground black pepper.
- Make the Sauce: Pour the soy sauce and Worcestershire sauce into the skillet. Stir to combine and scrape up any browned bits from the bottom of the pan. Add the beef or chicken broth and bring the sauce to a simmer.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, stir the cornstarch slurry into the simmering sauce. Cook, stirring constantly, until the sauce has thickened slightly.
- Add Cream (Optional): If using cream, stir it into the sauce and heat through. Do not boil.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the mushroom sauce. Toss to coat the chicken and mushrooms evenly with the sauce. Heat through for another 1-2 minutes.
- Season and Serve: Taste the sauce and adjust seasoning with salt if needed (be mindful of the saltiness of the soy sauce). Garnish with chopped fresh parsley or scallions, if desired. Serve hot over cooked rice, noodles, mashed potatoes, or with crusty bread.
Tips and Variations:
- Chicken Thighs: Chicken thighs can be used instead of breasts for a richer flavor and more tender result.
- Mushroom Variety: Feel free to use a mix of different types of mushrooms for a more complex flavor.
- Spice Level: Adjust the amount of black pepper to your preference for a milder or spicier dish. You can also add a pinch of red pepper flakes for extra heat.
- Wine Addition: A splash of dry red or white wine can be added to the skillet after sautéing the mushrooms for extra flavor. Let it reduce slightly before adding the broth.
- Herb Infusion: Fresh herbs like thyme or rosemary can be added to the skillet while the sauce simmers for an aromatic touch. Remove them before serving.
- Vegetable Additions: You can add other vegetables like sliced onions or bell peppers to the skillet along with the mushrooms.
Enjoy this delicious and peppery Sautéed Chicken with Mushrooms in Black Pepper Sauce!