Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- Kosher salt and black pepper to taste
- 2 1/2 teaspoons olive oil
- 3 tablespoons butter
- 8 ounces mushrooms sliced
- 2 garlic cloves minced
- 1/4 cup all-purpose flour
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1 2/3 cups low-sodium chicken broth
- 1/3 cup milk
- 1 teaspoon Worcestershire sauce
- Fresh thyme or parsley for garnish
Instructions
- Place the chicken breasts between plastic wrap and gently pound them to an even thickness. Season both sides generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook 4-5 minutes per side until golden brown. Remove chicken and set aside.
- In the same skillet, add the butter and sliced mushrooms and cook for about 5 minutes until they begin to brown. Add the minced garlic and sauté for an additional minute until fragrant.
- Dust the mushrooms with flour, onion powder, dried oregano, and dried rosemary; stir for 1 minute to create a roux.
- Gradually add the chicken broth, milk, and Worcestershire sauce while stirring constantly to avoid lumps. Let the mixture simmer for 2-3 minutes until the gravy thickens.
- Place the chicken back in the skillet and drizzle some gravy on top. Let it simmer for 5 minutes to meld the flavors.
- Plate the chicken and top with the mushroom gravy. Garnish with fresh thyme or parsley and serve with mashed potatoes or pasta if desired.
