- 1.5 pound chicken breast or tenders, lightly pounded and cut into 1-2" pieces
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Sweet paprika, to taste
- Pinch of garlic powder (optional)
- Pinch of cayenne pepper (optional)
- ~1 cup of flour (doesn't need to be exact)
- 2 tablespoons avocado oil + a bit more as needed
- 2 tablespoons butter + a bit more as needed
- 1-2 cups mushrooms, sliced
- 1-2 shallots, chopped (use two if they are small)
- 3 cloves of garlic, minced
- 2/3 cup dry white wine (something good enough to drink)
- 1 tablespoon dijon mustard
- 1 cup heavy cream
- Fresh chopped herbs for garnish, such as parsley or chives
- Season the cut up chicken with kosher salt, freshtly ground black pepper, sweet paprika, garlic powder, and cayenne. Add the same spices to the flour - we want every layer to be seasoned!
- Heat up a large skillet with the oil and 1 tablespoon of butter. Working batches for steps 2-3, dip each chicken piece into the seasoned flour (tap off excess), and add to the hot pan.
- Cook the chicken pieces over medium-high heat 2-4 minutes total, until they are golden-brown, then transfer the cooked chicken onto a clean plate. You do not need to worry about cooking the chicken all the way through yet. I did this step in 3 batches to not overcrowd the pan. If the pan looks too dry at any point and you think the chicken will stick, you can add a dash more butter or oil at your discretion.
- When all of the chicken is browned and removed from the pan, add another tablespoon of butter (unless it already looks oily). Add the mushrooms and cook several minutes on medium-high heat until they are deeply golden-brown. Stir occasionally.
- When the mushrooms look golden-brown, add in the shallots, and cook another 1-2 minutes. Then add the garlic. Season lightly with salt and pepper. (Remember, we season every layer!)
- After the garlic has soften, add in the wine. Let it simmer down for a couple minutes until a little more than half of the liquid is gone. Swirl in the dijon mustard and pour in the cream. Let it simmer for a minute.
- Add the chicken back to the sauce, along with any other accumulated juices on the plate. Simmer another 1-3 minutes, until you are confident that the flavors had time to get acquainted and that any bits of chicken that weren't fully cooked at the beginning are now.
- Garnish with the fresh chopped herbs, and serve with rice and a green veggie.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.