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.
