How to Make Mushroom Gravy with Chicken By Curtis Stone
Coach Rob Mendez, Football Coach Born Without Limbs, Tells His I…
How to Make a Strawberry Negroni | John Cusimano
How to Make Baked Fish with Bay and Breadcrumbs | Rachael Ray
Justin Long on Directing His First Movie, Lady of the Manor + Th…
How to Make Deviled Steaks and Marcella Hazan-Style Crispy Potat…
Rachael's Husband, John, Tells Kate Hudson He Wants to Hang Out …
How to Make a Smokehouse Stack Burger | Billionaire Burger Boyz
How to Make Spaghetti alla Puttanesca | Rachael Ray
How to Make Lemon Posset | Jacques Pépin
How to Make Grilled Ginger-Sesame Chicken Salad | Curtis Stone
How to Make Oven Fried Chicken
How to Make 4 Mexican-Inspired Dishes with Pan-Roasted Salsa
Rachael Ray In Season Editor-in-Chief Talks Fall 2021 Italian Is…
At Grand Rapids' Amore Trattoria, You Come for the Authentic Ita…
See Rachael's Italian Dream Home In First Look At New Facebook W…
How to Make Spinach Ricotta Gnudi with Tomato Sauce and Crispy G…
How To Make Chicken Cacciatore | Rachael Ray
We Tried The TikTok Watermelon Slicer
How to Make Roasted Eggplant, Pepper and Tomato Pasta | Rachael …
Oven-roasting chicken leaves behind the key ingredient for making delicious pan sauces—and this mushroom gravy recipe from Chef Curtis Stone is proof.
- Two 4- to 5-ounce boneless, skinless chicken breasts
- Salt and pepper
- 1 tablespoon melted butter
- 1 pound assorted mushrooms (such as morels, cremini, portobellos and shiitakes), brushed clean, stems trimmed, thickly sliced
- 1 tablespoon chopped shallots
- 1 teaspoon chopped garlic
- 3 teaspoons flour
- 1 ½ cups reduced-salt chicken broth
- 1 sprig thyme
- 2 teaspoons fresh parsley, finely chopped
Place a large ovenproof frying pan in the oven and preheat to 350°F. Season chicken with salt and pepper, then arrange in preheated pan; brush with butter.
Roast chicken until an instant-read thermometer inserted into thickest part registers 165°F, 25 to 30 minutes. Transfer chicken to carving board to rest 10 mins (do not wipe out pan).
Heat same pan over medium-high heat. Add mushrooms and cook, stirring frequently to scrape up browned bits from bottom of pan, until mushrooms are browned and tender, about 6 minutes. Stir in shallots and garlic and cook, stirring frequently, until shallots are tender, about 2 minutes. Add flour and stir 1 minute, then whisk in broth and thyme. Simmer, whisking constantly, until gravy thickens, about 2 minutes more. Remove thyme, and stir in parsley. Season gravy with salt and pepper.
Serve the chicken sliced and topped with the mushroom gravy.