1. Prep Work: Setting the Stage for Success

1. Prepare Broth Mixture: In a measuring cup or bowl, combine the beef broth, chicken bouillon (crushed if using a cube), soy sauce, onion powder, mustard powder, and thyme. Stir well and set aside.
2. Make Cornstarch Slurry: In a small, sealable container, combine the cornstarch with 3 tablespoons of cold water. Shake vigorously to combine until smooth. Set aside in a cool place.
3. Clean and Slice Mushrooms: Gently rinse the mushrooms and pat them completely dry with a paper towel. Slice them if needed (if they’re large).
4. Prepare Chicken: Slice the chicken breasts lengthwise into 2-3 thinner slices. If desired, pound the slices with a meat tenderizer to an even thickness of about ½ inch. This helps the chicken cook more evenly and become more tender.

2. Cook the Mushrooms: Building Depth of Flavor

1. Melt Butter: Melt 2 tablespoons of salted butter in a large skillet over medium-high heat.
2. Add Mushrooms: Add the sliced mushrooms to the melted butter.
3. Brown Undisturbed: Allow the mushrooms to brown on each side for 3-4 minutes undisturbed. This is crucial for developing a deep, rich color and flavor.
   • Tip: Don’t overcrowd the pan. If necessary, cook the mushrooms in batches to ensure they brown properly.
4. Sauté (if needed): If you have a smaller pan, you might need to saute in batches.
5. Add More Fat (if needed): Add a little more butter and/or a splash of olive oil during cooking if the pan becomes too dry.
6. Remove and Set Aside: Once the mushrooms are golden brown, remove them from the skillet and set them aside on a plate.

3. Dredge and Sear the Chicken: Creating a Flavorful Crust

1. Season Chicken: Lightly sprinkle each side of the chicken slices with salt and pepper.
2. Dredge in Flour: Dredge each chicken slice in the all-purpose flour, tapping off any excess flour.
3. Heat Oil: Heat 3-4 tablespoons of olive oil in the same large skillet over medium-high heat.
4. Sear Chicken: Add 3 pieces of the floured chicken to the hot skillet, leaving room around each piece. Sauté for 4-5 minutes per side, until a golden brown crust has developed.
   • Tip: Try to leave the chicken undisturbed as it cooks to get a nice, crusty sear.
5. Remove and Repeat: Remove the seared chicken from the skillet and set it aside on a plate. Repeat with the remaining chicken slices, adding more oil to the skillet if needed.
6. Adjust heat as needed: Keep an eye on it, and reduce or increase heat as necessary.

4. Deglaze the Pan: Capturing Flavorful Bits

1. Turn Off Heat: Turn off the heat under the skillet.
2. Remove Excess Oil: Carefully remove any excess oil from the skillet, but leave the brown bits (fond) in the pan. These bits are full of flavor and will enrich the sauce.
3. Add Wine and Garlic: Add the ½ cup of dry white wine and the minced garlic (3 cloves) to the skillet.
4. Return to Heat: Set the heat to medium.
5. Deglaze: Use a silicone spatula to “clean” the bottom of the pot, scraping up all the browned bits. Let the wine bubble gently until it’s reduced by half, about 4 minutes.

5. Finish the Sauce: Creating a Rich and Creamy Gravy

1. Add Broth Mixture: Add the prepared beef broth mixture (beef broth, bouillon, soy sauce, onion powder, mustard powder, thyme) to the skillet.
2. Bring to Boil: Increase the heat slightly and bring the mixture to a gentle boil.
3. Reduce: Let the sauce bubble and reduce for about 10 minutes, stirring occasionally. This will concentrate the flavors.
4. Thicken with Cornstarch: Shake the reserved cornstarch mixture to recombine it, then slowly add it to the bubbling sauce, stirring continuously, until fully incorporated. The sauce will thicken pretty quickly. Reduce heat to low.
5. Add Cream: Slowly add in the ⅓ cup of heavy cream, stirring continuously.
6. Return Mushrooms: Add the cooked mushrooms back to the skillet.

6. Combine Chicken and Sauce: Infusing with Flavor

1. Return Chicken: Add the seared chicken back to the pot, along with any juices that have accumulated on the plate.
2. Coat with Sauce: Spoon the sauce over the chicken to coat it evenly.
3. Simmer: Cover the skillet partially and let the chicken heat through in the sauce for about 5 minutes.

7. Serve: Delicious Accompaniments

1. Serve hot: Serve immediately.
2. Serve with: The recipe suggests serving with mashed potatoes or buttered noodles, and roasted green beans or asparagus.