Chicken with Mushroom Gravy

We love to make a quick mushroom gravy to serve with boneless chicken.

 

Ingredients:

Chicken

1 package (1 to 1.5 lbs typically) boneless chicken breasts, pounded to 1/2 inch

1 pasture egg whisked with a little water or milk

Your favorite combination of "breading" (corn meal, oat flour, spelt flour, flax, almond flour, etc.)

Italian seasonings

Sea salt & pepper

Gravy

2 cups mixed fresh mushrooms (shitake, button, cremini, etc)

4 cups chicken broth/ stock

Sea salt & pepper

About 4-5 tbsp marsala wine (optional)

2 tbsp Arrowroot powder

A little ghee (or expeller-pressed coconut oil) to cook the chicken and the mushrooms

How To:

1. Prepare chicken: Pound chicken to desired thickness, dust with "breading", and cook in ghee about 5 to 10 minutes per side. Remove from stove and let rest on a plate lined with a paper towel to absorb any excess ghee.

2. Gravy: In the same pan or a separate medium saucepan, saute mushrooms in a little ghee until they have reduced. Add the chicken broth and simmer for about five minutes. In a separate small bowl or glass, mix the arrowroot powder and room temperature marsala wine and add to the broth mixture. Stir and simmer until thick and bubbly. Season as needed.

3. Combine: If using the same pan, add chicken back and simmer for about 5-10 minutes. If using a separate pan, just serve with the chicken.

Comments:

This is potentially a lot of maneuvering in the kitchen, but in the end, I think takes about 30 to 45 minutes and is very good. You can also include an onion in with the mushrooms in the gravy step (red, yellow, green, shallots, leeks, etc), really any type of wine you have on hand, and switch out broths (chicken, turkey, beef) to fit what you have. I have also made it with tomatoes in the gravy and it is good that way too.