Chicken with mushroom gravy – healthy and quick to make!

A total crowd pleaser – the chicken with mushroom gravy is a great quick and healthy one for midweek.  You can make the gravy with chicken or beef – it’s really your choice. Some prefer beef as it has more intense flavour but it doesn’t overpower the dish in that regard. The chicken broth makes a pale brown gravy and the beef broth gives the gravy a nice deep brown colour.

Calories:398 kcal

Servings:4

Here’s the recipe:

Ingredients

Chicken:

• 2 teaspoons of olive oil
• 15 gr butter
• 600 g chicken breasts, boneless skinless
• salt and pepper

Mushroom gravy:

• 30 gr butter
• 120 gr sliced mushrooms
• 1 chopped or minced garlic clove
• 500 ml beef broth (2 for chicken broth)
• 35 g flour
• Garnish (optional)
• Thyme or parsley

Instructions

Chicken:

Put a plastic bag over the chicken and even the thickness. On both sides, sprinkle salt and pepper. Melt 1 tablespoon of butter in a large skillet with oil. Cook the chicken for 3 minutes in it until it’s golden, then turn and cook the other side of it. Cover it loosely with foil once you put it on a plate.

Gravy:

Add 1 tablespoon of butter to the skillet and mushrooms. Cook for 3 minutes. Add the garlic and the remaining tablespoon of butter. Add the flour and mix for about a minute. Turn the heat down to medium. As you mix, add 1/4 of the beef broth and add the remaining gradually, while constantly mixing. You have to do this properly in order to avoid lumps.
Cook the gravy for 2 minutes until it’s thick – it will thicken more as it cools down. You can also return the chicken to the pat and turn it to coat in gravy.

To optimize the mushroom gravy experience, serve it with mashed potato!

Recipe Notes

For those who prefer chicken broth: add 2 teaspoons of Worcestershire Sauce for extra flavour

A beginner cook should take the safer option to avoid lumps in the gravy. Remove the mushrooms before adding the second tablespoon of butter and turn the heat down to medium. Add garlic and 1 tablespoon of butter once it is melted, add the flour and cook it for 1 minute. It is recommended to use a whisk as well.

GLUTEN FREE: Mix 2.5 tablespoons of cornflour or cornstarch with water,  instead of the regular flour, and add it in the beef broth.