Instructions
1. Prep the Chicken (5 mins)
- Pat chicken dry.
- Generously coat with black pepper and salt. Let rest 10 minutes.
Pro Tip: Chicken thighs stay juicier!
2. Sear the Chicken (10 mins)
- Heat olive oil in a cast-iron skillet over medium-high.
- Sear chicken 5-6 minutes per side until golden. Remove.
Why Cast Iron? It provides even heat and adds flavor.
3. Caramelize Onions & Mushrooms (8 mins)
- Melt butter in the skillet.
- Add onions and mushrooms. Sauté until golden (6-8 mins).
- Stir in garlic until fragrant (1 min).
Flavor Hack: Deglaze with sherry or chicken broth.
4. Creamy Pepper Sauce (5 mins)
- Pour heavy cream and Worcestershire sauce into the skillet, scraping up browned bits.
- Simmer 3-4 minutes until thickened.
5. Finish Cooking (10 mins)
- Return chicken to the skillet, spooning sauce over it.
- Cover and simmer on low for 10 minutes.
Don’t Overcook: Chicken should reach 165°F (74°C).
Serving Suggestions
- Mashed potatoes
- Buttered egg noodles
- Steamed green beans
Tips for a True 1950s Experience
- Swap Heavy Cream: Use 1 can of condensed cream of mushroom soup + ½ cup milk.
- Go Canned: Use canned mushrooms.
- Serve in a Skillet:
Nutritional Information (Per Serving)
Calories: 480 | Protein: 32g | Carbs: 8g | Fat: 35g
*A lighter version? Use evaporated milk and reduce butter.
FAQs
Q: Can I make this gluten-free?
A: Yes! Use tamari or coconut aminos.
Q: How did 1950s cooks thicken the sauce?
A: They used a roux or cornstarch slurry.
Q: What’s the best pepper?
A: Freshly cracked black peppercorns.
Why This Recipe Still Matters
This dish embodies midcentury ingenuity – transforming humble ingredients into something crave-worthy. Its bold flavor and creamy texture remain a crowd-pleaser.
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