Wednesday, April 1, 2015

Chicken with Mushroom Gravy

I should really have one category for chicken on the side menu bar.  But as I said in a earlier post, we have a lot of fowl in our diet.  This is one of our all time fav's!

Chicken with Mushroom Gravy


4 Skinless Boneless Chicken Breasts
1/2 cup sliced White Button Mushrooms
1 tbsp Butter
1 cup Vegetable Stock
3-4 drops Gravy Browning
Garlic Powder
1/2 cup All-purpose Flour


1. Preheat your oven to 375*. Place the chicken in a roasting pan and lightly sprinkle the garlic, parsley, salt, and pepper over the breasts and add about 1 cup of water in the bottom of the pan. Roast for about 45 minutes.

2. In a small saucepan saute the mushrooms in the butter with a little salt & pepper and a small dash of garlic powder.

3. Once the chicken is done.  Remove the breasts from the roasting pan and cover with aluminium foil.  Pour the remaining liquid into the sauce pan and add the vegetable stock.  If you don't have vegetable stock use a cup of water from your potatoes.  Bring to boil.

4. While the stocks are coming to a boil prepare your slurry.  In a gravy shaker combine the flour and an equal amount of water and shake until there's no lumps - you may need slightly more water than flour, you want a pancake batter consistency.  If you don't have a gravy shaker you can whisk the flour & water in a 2-cup measuring cup.

5. Reduce the boiling stock to a simmer and slowly whisk the slurry in.  Remember to have a continuous pour.  This will reduce the chance of lumps (or if your in my mother's house dough-boys). Add a few drops of gravy browning for a nice light colouring. Continue to whisk until the gravy thickens.

Stay Sweet!