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Category: Chicken
Prep Time: Cook Time: Total Time:
1 1/2 pounds boneless, skinless chicken breasts
Salt and pepper
1 tablespoon olive oil
3 tablespoons butter
1 shallot, minced (or 1/4 cup finely minced yellow or white onion)
8 ounces white button or baby bella mushrooms, chopped
1/4 teaspoon salt
1/4 teaspoon dried thyme
1 clove garlic, finely minced
3 tablespoons flour
1 1/2 cups low-sodium chicken or beef broth
1/2 cup milk, half-and-half or cream
Salt and pepper to taste
Season both sides of the chicken with salt and pepper. Heat the olive oil in a 12-inch nonstick skillet over medium heat until rippling and hot. Add the chicken and cook for about 4 minutes on each side, until golden and cooked through. Don't overcook or you'll have dry chicken (if you have a thermometer, cook until 165 degrees F).
Remove to a plate and cover to keep warm.
Add the butter to the pan and melt over medium heat. Stir in the shallot, mushrooms, salt, thyme and garlic. Cook, stirring often, until the mushrooms are tender and golden and the liquid has released and most of it has evaporated, 8-10 minutes.
Sprinkle the flour over the mushroom/onion mixture and stir while the mixture cooks for 1-2 minutes. Slowly whisk in the broth, adding just a bit at a time and whisking until thick then adding a bit more (this will help the flour to absorb into the liquid and not clump on the mushrooms). Once all the broth has been added and the sauce is smooth, stir in the milk, and simmer the mixture for 5-7 minutes until it is thick and bubbly. Add salt and pepper to taste. Serve immediately over the reserved chicken
Yield: Serves 4
Note: I try to get 4-6 chicken pieces out of this dinner so if the chicken breasts I'm using are really thick, I cut them in half to form two thinner chicken cutlets. The chicken and gravy are divine served over mashed potatoes, especially with Garlic Parmesan Mashed Potatoes.
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Smothered Chicken with Mushroom Gravy
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Category: Chicken
Prep Time: Cook Time: Total Time:
1 1/2 pounds boneless, skinless chicken breasts
Salt and pepper
1 tablespoon olive oil
3 tablespoons butter
1 shallot, minced (or 1/4 cup finely minced yellow or white onion)
8 ounces white button or baby bella mushrooms, chopped
1/4 teaspoon salt
1/4 teaspoon dried thyme
1 clove garlic, finely minced
3 tablespoons flour
1 1/2 cups low-sodium chicken or beef broth
1/2 cup milk, half-and-half or cream
Salt and pepper to taste
Season both sides of the chicken with salt and pepper. Heat the olive oil in a 12-inch nonstick skillet over medium heat until rippling and hot. Add the chicken and cook for about 4 minutes on each side, until golden and cooked through. Don't overcook or you'll have dry chicken (if you have a thermometer, cook until 165 degrees F).
Remove to a plate and cover to keep warm.
Add the butter to the pan and melt over medium heat. Stir in the shallot, mushrooms, salt, thyme and garlic. Cook, stirring often, until the mushrooms are tender and golden and the liquid has released and most of it has evaporated, 8-10 minutes.
Sprinkle the flour over the mushroom/onion mixture and stir while the mixture cooks for 1-2 minutes. Slowly whisk in the broth, adding just a bit at a time and whisking until thick then adding a bit more (this will help the flour to absorb into the liquid and not clump on the mushrooms). Once all the broth has been added and the sauce is smooth, stir in the milk, and simmer the mixture for 5-7 minutes until it is thick and bubbly. Add salt and pepper to taste. Serve immediately over the reserved chicken
Yield: Serves 4
Note: I try to get 4-6 chicken pieces out of this dinner so if the chicken breasts I'm using are really thick, I cut them in half to form two thinner chicken cutlets. The chicken and gravy are divine served over mashed potatoes, especially with Garlic Parmesan Mashed Potatoes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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