I’m getting better about cooking meals for just 2 people instead of an army. Chicken with mushroom gravy sounded really good and I had everything I needed in my kitchen. I love when that happens! You can add more herbs to the gravy if you’d like to amp up the flavor.
Chicken:
2 Large Chicken Breasts
1 ½ Tablespoon Dried Italian Herbs
½ teaspoon Apple Cider Vinegar
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
2 Tablespoon Olive Oil
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Gravy:
2 cup Mushrooms; sliced
1 cup Onion; chopped
1 cup Bacon Crumbles
4 cloves Garlic; minced
2 Tablespoons Butter
¼ cup Flour
3 cups Chicken Broth
Salt and Pepper to taste
In a medium ziplock bag, add the chicken ingredients and place in the fridge. Chill for at least 1 hour.
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In a large skillet over medium-high heat, add a drizzle of olive oil and sear the chicken on all sides until golden brown. Remove from the skillet and set aside on a plate.
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Add the butter, bacon, onion, mushrooms and garlic to the skillet and sauté until tender. Mix in the flour and cook, stirring constantly, until golden brown. Slowly pour in the broth while whisking until thickened and smooth. Season with the salt and pepper.
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Add the chicken back in and cover. Reduce heat to low and simmer for 15 minutes.
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Enjoy!
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Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 