Beazell's Cook Book

Chicken with Mushroom Sauce

Recipe detail

  • ( 3 Assessment ) 

Chicken with Mushroom Sauce  




8 boneless skinless breast tenderloins

2 tablespoons olive oil, divided

2 shallots, sliced

1/4 pound mushrooms, thinly sliced

1 tablespoon flour

1/4 cup white wine

1/2 cup low-sodium chicken stock

1 teaspoon Beazell's Cajun Seasoning

1 tablespoon fresh rosemary



Sprinkle each breast tenderloin with Beazell's Cajun Seasoning and set aside.

In a small frying pan, heat 1 tablespoon of the olive oil. Add the shallots and sauté for about 3 minutes. Add the mushrooms and cook for 2 minutes more, stirring occasionally.

In a small bowl, whisk together the flour and wine until all the lumps are gone. Add the flour mixture to the shallots and mushrooms that have been cooking. Stir in the chicken stock and cook over medium-high heat. Stir until the sauce thickens, about 5 minutes. Remove from heat and add the Beazell's Cajun Seasoning and rosemary.

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chicken and sauté until no longer pink,  about 5 – 7 minutes.

Combine cooked chicken into the mushroom gravy.  Serve over rice or pasta.