Mushroom Chicken Gravy Recipe
This Chicken and Mushroom Gravy Recipe is everything a hearty gravy should be! Chunks of chicken in a delicious mushroom and vegetable gravy.
Servings: six servings, as a side
- half lb chicken breast, boneless & skinless
- one tsp olive oil (or Canola oil)
- twelve oz white mushrooms, chopped
- one medium onion, finely chopped
- one large carrot, grated
- two cups chicken broth
- 1 1/2 cups water
- four Tbsp unsalted butter
- a quarter cup all-purpose flour
- three Tbsp fresh dill, chopped
- one tsp salt, or to taste
- half tsp ground pepper, or to taste
Finely chop the onion, grate the carrot, cut chicken in small pieces and chop the mushrooms the same size as the chicken.
In a skillet, heat one tsp oil. Saute chicken until cooked. Season lightly with salt and pepper.
In a medium pot, over medium heat, combine the water with chicken broth, bring to a soft boil. Remove 1/3 cup of liquid and set aside.
Once the chicken is cooked, at it to the pot. Turn heat down to a soft boil.
In the same skillet, over med/high heat, saute mushrooms with 1 tablespoon butter until browned. Lightly season with salt and pepper. Add mushrooms to pot with chicken and broth.
In the same skillet, cook onions over medium heat with 1 half tablespoons butter until tender.
Add carrots and remaining butter. Cook until carrots are tender, stirring as needed.
Once carrots are tender, pour the reserved 1/3 liquid into the skillet and stir. Slowly add flour and mix vigorously. Once flour is incorporated, add veggies to the pot. Stir well.
Add the fresh dill, salt and pepper. Simmer for a couple minutes until gravy thickens.