Chicken and Gravy

This easy chicken and gravy recipe is perfect for a hearty dinner served with some potatoes.

Course Main Dish

Cuisine American

Keyword chicken breast, mushroom

Prep Time 10

Cook Time 30

Servings people

Calories 356kcal

Spread your chicken tenders out and sprinkle 1/2 teaspoon of your salt onto the chicken.
Mix the chicken rub and the flour together in a bowl.
Dredge the chicken tenders through the flour, making sure to get a thin even coat over the surface of the chicken pieces.
Shake any of the flour dredge off of the chicken back into the bowl.
Get out a large sauté pan and preheat it over medium-low heat.
Add the olive oil to the pan, and when it is hot, lay the chicken down flat in the pan and cook until it starts to brown.
Once it has browned on one side, flip the pieces over and brown the other side.
Do not overfill the pan with chicken. There should be a little space between each piece. You may have to cook the chick in batches.
Once all the chicken is browned, remove it from the pan and set aside.
Add the butter to the pan and let it melt.
Add in the mushrooms and cook until the edges begin to turn brown.
Add the chicken stock to the pan and bring to a simmer.
Lay the chicken pieces into the pan and bring back to a simmer. Push the chicken down into the sauce to make sure it cooks through as it may not be fully cooked after the browning step.
Let simmer for five minutes.
Mix the corn starch and cold water together and slowly stir into the pan until it thickens.
Add in the rest of the salt to taste. How much you need depends on how salty your chicken broth is.
Garnish with parsley or green onions.
Serve over potatoes or rice.