Makes 6 servings of about 1 1/2 cups.
Honestly, this is the best dish I have cooked to date. Everyone who tried this recipe wholeheartedly agreed.
If you leave out the chicken, this dish would be perfect for vegetarians. The mushrooms are meaty and perfectly seasoned. You wouldn’t miss the chicken at all, though you might want to double the amount of mushrooms or cut the sauce in half.
- 2 oz cream cheese
- 1 can reduced sodium chicken stock
- 1 tsp garlic paste
- 1 tsp Dijon mustard
- 16 oz baby bella mushrooms, sliced
- 3/4 cup smoked gouda cheese
- 7 chicken breasts
- 1-2 tbsp corn starch
- 1/4 – 1/2 cup cold water
- Ground thyme
- Garlic powder
1. Place one chicken breast into a large Ziploc bag and pound the chicken until it is about 1/4 inch thick. Repeat with remaining 6 breasts. Lightly sprinkle each beast with salt, garlic powder, and thyme. Rub in the seasonings, flip the chicken over and repeat. Slice the chicken into 1 inch wide strips.
2. Place two large skillets over medium-high heat. Divide the chicken into the two pans. You may have to cook the chicken in waves, depending on the size of your skillets. Cook the chicken about 5 minute per side. The chicken should be lightly browned but still moist. Remove the chicken to a plate. Keep the skillets on the stove.
3. In one skillet add half of the mushrooms and sprinkle with salt, garlic powder, and ground thyme. Add the rest of the mushrooms to the same skillet and season them as well. Stir the mushrooms and cook over low heat until they have browned, about 5-7 minutes. Remove from heat and drain any remaining liquid.
4. In the other skillet, add the cream cheese and stir to get all of the browned bits of chicken and flavor off of the bottom. Once the cream cheese is fully melted, add the Dijon mustard and garlic paste. Whisk in 1/4 cup of the chicken stock. Once the chicken stock is integrated, add 1/4 cup more, whisk until smooth. Add the remaining chicken stock and whisk until smooth. Raise heat to high and cook until bubbling, stirring occasionally.
5. Once the sauce has come to a boil, add the smoked gouda. Stir the sauce until the gouda has melted. I wanted my sauce to be thicker, so I combined 1 tbsp corn starch and 1/4 cup cold water in a small bowl, then added it to my sauce. Allow the sauce to boil for 3-5 more minutes. If the sauce is still not thick enough for your liking – mine wasn’t – combine the remaining 1 tbsp corn starch and 1/4 cup cold water. The sauce should start to thicken rather quickly, mine took about 10 seconds.
5. Once you have drained the mushroom pan of all liquid, add the mushrooms to the sauce. Stir until all of the mushrooms are coated in the sauce. Add the chicken to the sauce and stir until the sauce coats all of the chicken.
Serve hot. I’m not sure how well this reheats, since we ate all of it in one sitting. I actually licked my plate clean. It was that good.