Wednesday, April 24, 2013

Smothered Chicken with Mushroom Gravy

This chicken is so good!!!!  And the gravy ain't bad itself!  I am so ready to make this again.  This will be a great summer meal since you don't need to turn on your oven, it's all cooked on the stovetop.  I'll definitely be doubling the gravy recipe....if you're a mushroom fan, you'll want to do the same.


1 1/2 pounds boneless, skinless chicken breasts
1 Tbsp olive oil
3 Tbsp butter
1 shallot, minced (or 1/4 cup finely minced yellow or white onion, I always use sweet)
8 oz white button or baby bella mushrooms, chopped
1/4 tsp salt
1/4 tsp dried thyme
1 clove garlic, finely minced
3 Tbsp flour
1 1/2 cups low-sodium chicken or beef broth
1/2 cup milk, half-and-half, or cream
S&P to taste
mashed potatoes, optional

Season both sides of the chicken with S&P.  Heat the olive oil in a 12" nonstick skillet over medium heat until rippling and hot.  Add the chicken and cook for about 4 minutes oneach side, until golden and cooked through.  Don't overcook or you'll have dry chicken (if you have a thermometer, cook until 165F).  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 S&P to
taste.  Serve immediately over the reserved chicken.

This is wonderful served with mashed potatoes (try adding some freshly grated Parmesan for extra-wonderful potatoes!)

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