After over a week of eating canned soup due to the winter bug, I am ready for some freshly cooked food. Something simple and quick, actually.
So, for one of those “I don’t know what to make for dinner” moments, this is a no-brainer, really. Grill or bake a chicken breast and top with gravy! How easy is that? And the gravy is wonderful. Try it!
And like I said before… brine the chicken ahead of time, if you can. It makes a whole lot of difference in taste and texture. You will be glad you did.
Ingredients (2 Servings):
2 Chicken Breasts
1/2 package Mushrooms, sliced thinly
2 tbs. Unbleached Flour
1 cup Chicken Stock
2 tbs. Unsalted Butter
Parsley, Thyme and/or Cilantro, finely chopped
Salt & Pepper
Season the chicken breasts and cook it your way, baked or grilled.
To make the gravy, heat butter in saucepan (in medium heat) and cook mushrooms until dry and browning, 8 minutes. Add flour and cook for another 5 minutes or so. Whisk in the stock until fully incorporated and bubbly. If it’s too thick, just add more stock. Reduce heat to low and let simmer for about 10 minutes, stirring often. Add herbs and salt & pepper to taste.
Serve chicken breast on a plate. Pour gravy on top and garnish with more herbs.