I stumbled on this recipe a couple of weeks ago. The original recipe is for this delectable gravy is from Mel’s Kitchen Cafe. It’s a super quick and easy recipe, but it tastes like you spent a long time on it. =) Will loved it! He actually bragged about it and said that we need to have it again! I love it when I succeed in the kitchen and make something that he enjoys!
We got two meals out of the gravy. The first time we had it just over a couple of very small chicken breasts as part of our dinner. When we had the leftovers we smothered shredded chicken on a bed of rice with it and it was amazing! The original poster suggested making mashed potatoes and having this gravy over the chicken and potatoes, and I think that would be a party for the taste buds as well.
Any way, to get to the delicious part, here is my adaptation of the recipe:
- 1-2 pounds chicken breasts
- Salt and pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1/4 cup finely chopped yellow or white onion
- 8 ounces mushrooms, chopped
- 1/4 teaspoon dried thyme
- 1 tsp dried oregano
- 1 clove garlic, finely minced
- 2 tablespoons cornstarch
- 1 1/2 cups chicken
- 1/2 cup milk, half-and-half or cream
- Salt and pepper to taste
- The Chicken: You could really make any chicken to go with this gravy. I have done pan seared chicken and boiled, shredded chicken breast.
- To make it pan seared:
- Season both sides of the chicken with salt and pepper.
- Heat the olive oil in a nonstick skillet over medium heat until it has shiny ripples.
- Add the chicken and cook for about 4 minutes on each side, until golden and cooked through.
- Remove from heat & cover to keep warm
- The Gravy:
- Add the butter to the pan and melt over medium heat.
- Stir in the onion, mushrooms, thyme, oregano, and garlic. Sauté, stirring often, until the mushrooms are tender and golden and the liquid has mostly evaporated, 8-10 minutes.
- Mix the broth and 1 tablespoon of cornstarch together until the cornstarch is dissolved.
- Add the broth mixture to the vegetables in the skillet. It should thicken super fast when it hits the heat.
- Add the milk.
- If it isn’t thick enough add more cornstarch, or if it is too thick add more milk or some water.
- Let it simmer till it is heated through and bubbling a little.
- Add any extra seasonings to taste.
- Serve immediately over the chicken