Chicken in Savory Mushroom Sauce

This chicken in savory mushroom sauce is weeknight comfort at its best. Strips of marinated chicken breast are seared golden, then simmered in a rich tomato-mushroom sauce with sweet bell peppers and warm spices. Fans of our Chicken Thighs in Creamy Sun-Dried Tomato Sauce will love this lighter, curry-spiced version — and Serious Eats has excellent guides on getting a perfect sear on chicken.

Ingredients

• 700 g (1.5 lb) chicken breast
• 2-3 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp curry powder
• 1 garlic clove, minced
• 1 onion, chopped
• 1 bell pepper, diced
• 200 g (7 oz) mushrooms, sliced
• 1 tbsp tomato paste
• 320 ml (1 1/3 cups) water
• 1 tsp cornstarch
• Salt and pepper to taste

Instructions

1. Slice the chicken thinly. Marinate with olive oil, garlic, salt, pepper, paprika, and curry; refrigerate 30-40 minutes.
2. Sear the chicken on both sides until golden; remove from the pan.
3. Saute the onion and bell pepper separately. Add the mushrooms and keep frying.
4. Stir in the tomato paste and fry briefly. Mix the cornstarch with the water, pour in, and bring to a boil. Season with salt and pepper; return the chicken to the pan.
5. Simmer on low heat 10-15 minutes.

Tips

• Do not crowd the pan when searing — cook the chicken in batches so it browns instead of steaming.
• Slice the chicken against the grain and keep the strips even so they cook at the same rate.
• For a richer sauce, swap half the water for chicken broth. If mushrooms are your thing, try our Creamy One-Pan Chicken and Mushroom Pasta too — and for the grill, our Juicy Chicken Shashlik Skewers are a summer favorite.

Nutrition

Per 100 g: 112.8 kcal, protein 17 g, fat 4 g, carbs 2.5 g.