Chicken with Creamy Mushroom Gravy
This may not be the prettiest looking dish but we all know we can’t judge a book by its cover, right? And I SO want you to make this Chicken with Creamy Mushroom Gravy because it’s so good and doesn’t deserve the ugly duckling treatment it’s being subjected to!
Honestly, I’ve been hanging onto this recipe for quite a while because despite repeated attempts, I just… can’t make it look good. But it’s a dish I really want you to have and so today I’m throwing caution to the wind and hoping you can look past the lack of eye appeal.
Because the flavor just can’t be beat!
Nor can the fact that you can easily make this on a weeknight.
There are loads of mushrooms, onions, and thyme, which perfectly compliment the tender white meat chicken. And that creamy gravy? You’re going to want to drink it!
Every bite is so satisfying and comforting!
My advice? Don’t look too closely at the photos, make this for dinner tonight along with something starchy like rice or mashed potatoes to mop up all that wonderful gravy and all will be well!
Chicken with Creamy Mushroom Gravy
Makes 4-5 servings
Prep Time: Under 1 hour
Ingredients
About 2 ½ pounds of skinless, boneless chicken breasts, sliced lengthwise to get thinner cutlets (you could also just use the equivalent amount of thin-slice cutlets)
⅓ cup plus 1 tablespoon unbleached, all-purpose flour, divided
1 teaspoon dried thyme, divided
Kosher salt and black pepper
4 tablespoons unsalted butter
1 pound mushrooms, thinly sliced
1 yellow onion, diced
1 cup half-and-half or heavy cream
1 cup low-sodium chicken broth
The Recipe
1. Place the flour, thyme and a pinch or two of the salt and pepper in a shallow bowl and mix together well. Coat the chicken cutlets in the mixture, shaking off any excess and transfer to a plate.
2. Heat the butter in a large heavy skillet over medium-high heat and add the chicken to the skillet. Sauté for about 5 minutes per side so that the chicken gets nice and browned on the outsides and mostly cooked through. Transfer to a plate. Now add the mushrooms, onions and remaining ½ teaspoon thyme to the skillet. Sauté the mushrooms and onions until the mushrooms are browned and the onions are softened and translucent, about 5-7 minutes. Whisk in the remaining 1 tablespoon of flour and let cook for 1 minute. Now add in the cream or half and half and the chicken broth and bring to a boil, stirring every now and then, and scraping the bottom of the skillet to remove any browned bits.
3. Add the chicken back into the skillet, along with any juices that have accumulated on the plate, reduce the heat so that the mixture is simmering and cook for another 10 minutes or so until the chicken is entirely cooked through and the gravy has thickened. Taste and season with more salt and pepper if needed and serve immediately with something good and starchy to sop up all the delicious sauce!
Enjoy!
Note: Recipe adapted from an old issue of Gourmet Magazine. I tinkered a lot with this.
