Mushroom Chicken is a simple, yet elegant meal to enjoy for quick dinners or fancy events. Pan-fried chicken and mushrooms are smothered in a rich and creamy garlic sauce and ready to eat in just 30 minutes.
Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and coat the chicken pieces in the flour.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 5-6 minutes per side, working in batches if needed, so as to not overcrowd the skillet.
Remove the chicken from the skillet and set aside.
Add the butter to the now empty skillet. Once melted, add the mushrooms, season with Italian seasoning, and allow them to brown for about 6-8 minutes. Once golden, remove and set aside with the chicken.
Add the shallots and a pinch of salt and pepper to the empty skillet. Cook 1-2 minutes, until softened. Add the garlic and cook about 30 seconds longer.
Add the broth and wine and bring to a simmer, scraping any browned bits from the bottom of the skillet. Cook, stirring occasionally, until slightly reduced, about 10 minutes.
Stir in the cream, soy sauce, lemon zest and juice and season with salt and pepper, to taste.
Return the chicken and mushrooms to the sauce and simmer for 5 minutes, or until warmed through. Enjoy!