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Mushroom gravy with chicken

Mushroom Gravy with Chicken

A versatile, fragrant gravy for any side dish. It pairs wonderfully with potatoes, pasta, or grains. Just switch up the side and add this mushroom gravy, and you've got a new, delicious meal every time.

Mashkin

Recipe author

Composition / ingredients

Servings:

Button mushrooms

300

Chicken breast

Carrot (small)

Onions (medium)

Flour

Garlic

Sour cream

Vegetable oil (for frying)

Dill

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 7 g

Fats 28 % 5 g

Carbohydrates 33 % 6 g

96 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 30 min

Step 1:

Cut the chicken breast into small cubes. Slice the mushrooms thinly. Finely chop the onion, garlic, and herbs. Grate the carrot.
Step 2:

Add the onion and garlic to a skillet with hot vegetable oil and cook until browned. Then lift out the onion with a slotted spoon and set it aside.
Step 3:

Add the chicken pieces to the skillet with the remaining oil and sear on all sides over high heat for 2–3 minutes. Transfer the chicken to a plate.
Step 4:

Add the mushrooms and carrot to the skillet and cook for 5–7 minutes. Add more oil if needed.
Step 5:

Return the chicken and onion to the pan with the mushrooms. Stir to combine.
Step 6:

Season with salt and pepper, sprinkle with the flour, and stir thoroughly so everything is coated and lightly cooked in the flour.
Step 7:

Add water and the chopped herbs, stir well, and simmer covered for 5–7 minutes.
Step 8:

Stir in the sour cream, mix well, and bring to a boil. Take the gravy off the heat and let it rest, covered, for 10 minutes.