Prep time: 5 mins | Cook time: 15 mins | Total time: 20 mins | Servings: 4
This Chicken with Mushroom Gravy is my favorite! Tender and juicy chicken with the best mushroom gravy. This dish is to die for!
Ingredients
CHICKEN:
2 teaspoons olive oil
600 grams/1.2-pound chicken breasts, boneless, skinless, 4 small ones
1 tablespoon/15 grams of butter
Salt and pepper
MUSHROOM GRAVY:
1 garlic clove, finely chopped (or minced)
120 grams/4 ounces mushrooms, sliced
2 tablespoons/30 grams butter, separated
2 c./500 ml beef broth
¼ c./35 grams flour (3 tablespoons)
GARNISH (OPTIONAL):
Thyme or parsley
How to make Chicken with Mushroom Gravy
CHICKEN:
Step 1: Place the chicken in a plastic bag or cling bag and evenly pound to 2 cm or 4 or 5-inch thickness. Generously season all sides with salt and pepper.
Step 2: In a large skillet, heat the oil and melt the butter over high heat. Then, add the chicken and sear for about 3 minutes until golden. Flip and continue to cook the other side for another 3 minutes.
Step 3: To a plate, transfer the chicken and loosely tent with foil.
GRAVY:
Step 4: To the skillet, melt another 1 tbsp butter. Then, add the mushrooms and cook for about 3 minutes until golden.
Step 5: Add the rest of the butter to the skillet along with the garlic. Continue to cook for another minute or until the mushrooms are golden. Adjust the heat to medium, then stir in the flour. Cook for a minute more, stirring.
Step 6: Pour in around ¼ beef broth, stirring. Then, slowly add the rest of the broth, stirring constantly. If needed, use a whisk. Continue to cook the gravy for additional 2 minutes or until thickened. To taste, season with extra salt and pepper.
Step 7: To serve, you can coat the chicken in the sauce or place the chicken on servings plates and pour the gravy on top. Enjoy the chicken with mashed potatoes!
Notes:
To form steaks, split the larger ones in half horizontally.
If using chicken broth, add 2 teaspoons of Worcestershire Sauce.
To make sure there are no lumps in the gravy, remove the mushrooms before adding the second tablespoon of butter. Adjust the heat to medium and add 1 tbsp butter and garlic. Add the flour once melted and cook for about a minute. Next, slowly add the beef broth while stirring constantly. To make the sauce lump free, I suggest using a whisk. Once the gravy has thickened, add the mushrooms.
In a bowl, whisk 2 ½ teaspoons flour/cornstarch in the same amount of water. Skip the flour for a gluten-free option. Add to the beef broth and let the gravy simmer until thickened.
NUTRITION FACTS:
Serving: 328g Calories: 398cal (20%)