Tender chicken pieces simmered in a rich, savory mushroom gravy. Perfect served over mashed potatoes, rice, or pasta.
Ingredients:
- Chicken:
- 4 boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Mushroom Gravy:
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced.
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream (or milk for a lighter version)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Chicken:
- Season the chicken pieces with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, melt the butter over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 5-7 minutes.
- Make the Gravy:
- Sprinkle the flour over the mushrooms and onions, and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually pour in the chicken broth, whisking continuously to prevent lumps.
- Add the thyme and rosemary (if using).
- Bring the mixture to a simmer, and cook until the gravy thickens, about 5 minutes.
- Reduce the heat to low and stir in the heavy cream (or milk). Season with salt and pepper to taste.
- Combine and Serve:
- Return the cooked chicken to the skillet and stir to coat with the gravy.
- Simmer for a few minutes to allow the chicken to heat through.
- Garnish with fresh parsley.
- Serve hot over your choice of mashed potatoes, rice, pasta, or bread.
Tips and Variations:
- Wine: Add 1/4 cup of dry white wine (like Chardonnay) after sautéing the mushrooms for extra flavor.
- Thickening: If the gravy is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the gravy. Simmer until thickened.
- Vegetables: Add other vegetables like diced carrots or peas to the gravy.
- Chicken Thighs: Chicken thighs can be used instead of chicken breasts. They tend to be more juicy.
- Spice: Add a pinch of red pepper flakes for a little heat.
Enjoy your delicious Chicken with Mushroom Gravy!