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Copycat Hardees Mushroom Swiss Chicken Warm Satisfying Better Than the Real Thing

Mushroom Swiss Chicken recipe, served and ready to eat, easy homemade dish
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Enjoy a comforting and tasty Copycat Hardees Mushroom Swiss Chicken made with juicy pan-seared chicken and savory mushrooms. This easy dinner is perfect for family meals or weeknight dinners and is a great mushroom swiss chicken recipe to try.

Ingredients

Scale
  • 8 ounces cremini mushrooms or button mushrooms thinly sliced ⅛ inch
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons yellow onion finely minced
  • 1 clove garlic minced
  • 1 teaspoon all-purpose flour
  • ¾ cup low-sodium beef broth
  • 2 tablespoons cream of mushroom soup canned
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper to taste
  • ¼ teaspoon kosher salt to taste

Instructions

  1. Cut mushrooms thin and separate them into two groups with about two-thirds for cooking and one-third for later use.
  2. In a skillet over medium heat, melt butter and olive oil, then cook the minced onion for two minutes followed by the garlic for half a minute.
  3. Add the larger portion of mushrooms and cook for five to six minutes until the moisture evaporates and the edges turn a deep brown.
  4. Sprinkle flour evenly over the mushrooms and stir continuously for 45 seconds to toast it.
  5. Gradually add beef broth while stirring, then mix in cream of mushroom soup, Worcestershire sauce, soy sauce, onion powder, garlic powder, and black pepper, whisking everything smoothly.
  6. Turn heat to medium-low and simmer the sauce for six to eight minutes, stirring occasionally until it thickens enough to coat the back of a spoon but remains thinner than gravy.
  7. Incorporate the reserved third portion of mushrooms and cook for two minutes until slightly softened.
  8. Taste and adjust seasoning with salt and pepper, then serve immediately or store for later.

Notes

  • Cremini mushrooms provide a richer brown color compared to button mushrooms
  • Be sure to brown the first batch of mushrooms well as pale mushrooms can make the sauce bland
  • Using just one teaspoon of flour keeps the sauce from becoming too thick like gravy
  • Beef broth contributes to the deep color
  • chicken or vegetable broth is not recommended
  • The combination of Worcestershire and soy sauce adds complex umami flavors
  • Cream of mushroom soup is essential for sauce silkiness and should not be omitted
  • Store the sauce refrigerated for up to five days or freeze for up to two months
  • When reheating, warm gently with a splash of broth
  • avoid microwaving

Nutrition

Find it online: https://www.amgroyal.com/copycat-hardees-mushroom-swiss-chicken/