How to Make Mushroom Gravy with Chicken By Curtis Stone
How To Make John's "Sundays With Mom" Champagne Cocktail | John …
How To Make French Onion Monte Cristo with Spring Greens Salad |…
Justin Long's Mom Adorably Reveals What He Was Like When He Was …
We Celebrate a Teacher Who Makes Every One of Her Students a Per…
How To Make Boozy Berries | Rachael Ray
A Doctor's Favorite Types Of Calming Teas For Stress | Gastroent…
A Visual Trick That Could Help Stop Anxious Thoughts Instantly |…
4 Ways Stress Could Be Hurting Your Stomach + Tips For Relief | …
How To Make Ramen with Sesame-Miso Broth and Baked Crispy Tofu |…
How To Make Pennsylvania Dutch Potato Filling | Carson Kressley
Deals From Rue La La: Cooling Sheets For Hot Sleepers, Adorable …
How To Make Gluten-Free Lemon Bars | low-carb, low-sugar, dairy-…
How To Make Tacos Veracruz | Rachael Ray
Teacher Working With Local Food Bank To Feed Hungry Kids Says Yo…
3rd Grade Teacher Saves School Custodian's Life With Kidney Dona…
How To Make Rach's Chicken Chop Suey | Rachael Ray
We Pamper + Surprise a 3rd Grade Teacher Who Saved Her Co-Worker…
How To Make Pepperoni French Bread Pizza | Rachael Ray
How To Make Cheesy Salsa Dip | Chef JJ Johnson
Rachael and Her Chef + Celebrity Buddies Share Their Strangest +…
Oven-roasting chicken leaves behind the key ingredient for making delicious pan sauces—and this mushroom gravy recipe from Chef Curtis Stone is proof.
Ingredients
- 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
Yield
Preparation
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.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
