Chicken with Mushroom Gravy
Ingredients
Chicken:
- 600 g / 1.2 lb chicken breasts, boneless skinless, 4 small ones
- Salt and pepper
- 2 tsp olive oil
- 1 tbsp / 15g butter
Mushroom Gravy:
- 2 tbsp / 30 g butter, separated
- 120 g / 4 oz mushrooms, sliced
- 1 garlic clove, finely chopped
- 1/4 cup / 35g flour
- 2 cups / 500 ml beef broth
Garnish (optional):
- Thyme or parsley
Instructions
- 1
Place a plastic bag or cling wrap over the chicken and pound to even thickness 2cm / 4/5" thick. Sprinkle both sides generously with salt and pepper.
- 2
Heat oil and melt 1 tbsp butter in a large skillet over high heat. Add chicken and cook for 3 minutes or until golden, then turn and cook the other side for 3 minutes. Transfer to plate, cover loosely with foil.
3 min - 3
Add 1 tbsp butter to the skillet. Add mushrooms and cook for 3 minutes or until pretty golden.
3 min - 4
Add remaining 1 tbsp butter and garlic. Cook for 1 minute until mushrooms are golden.
1 min - 5
Turn heat DOWN to medium. Add flour and mix for 1 minute.
1 min - 6
Add about 1/4 of the beef broth, mixing as you go. Once incorporated, add remaining broth gradually, mixing constantly. This is key to avoid lumps in gravy. Use a whisk if needed.
- 7
Cook gravy for about 2 minutes or until it thickens to your taste - remember it will thicken more as it cools when serving. Adjust salt and pepper.
2 min - 8
If you want, return chicken to the pan and turn to coat in gravy.
- 9
Place chicken on serving plates, top with gravy. Best served with mashed potato or similar to optimise the mushroom gravy experience!
Chicken:
Gravy:
Nutrition
Per serving (based on 4 servings)
