Chicken with Mushroom Gravy

15 minutes 20 minutes 4 servings

This saucy chicken dish gets deep mushroom flavour from our dried porcini mushrooms. A comforting dish that is great served over rice or mash. 

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  • 1 pack Epicure Porcini Dried Mushrooms
  • 2 chicken breasts
  • salt & pepper, to taste
  • 2 teaspoons chopped thyme leaves, divided
  • 1 tablespoon cold-pressed rapeseed oil
  • 25g butter
  • 1 large shallot
  • 2 teaspoons Epicure Chopped Garlic
  • 50ml dry white wine
  • 10g plain flour
  • 100ml chicken stock

The recipe Chicken with Mushroom Gravy Kitchen Mode

  • 1

    Tip mushrooms into a sieve and give them a good washing. Pop them into a medium bowl and cover with boiling water. Let soak for 30 minutes. Drain off and reserve the liquid. Pop the mushrooms back in the sieve and rinse them well. Set the mushrooms aside. Take the liquid and strain it through a coffee filter to remove any sediment. Reserve 3 tablespoons of this mushroom broth.

  • 2

    Cut each chicken breast widthwise into two. Flatten each piece to an even thickness. Season each side well with salt and pepper. Sprinkle over 1 teaspoon of the thyme.

  • 3

    Heat the oil in a frying pan set over medium heat. Sear the chicken on one side until golden brown, flip and cook on the other side until cooked through and opaque throughout. Remove to a plate to rest.

  • 4

    Tip the butter into the same pan and melt. Add the shallots, soaked (and drained) mushrooms, another teaspoon of thyme, and a pinch of salt. Cook 3 minutes until shallots are softened and browning. Add the garlic and cook a minute more.

  • 5

    Turn up the heat and splash in the wine. Allow to cook down until mostly absorbed. Tip in the flour, stirring to coat evenly. Add 3 tablespoons of the reserved mushroom broth, stirring until thickened. Then add the chicken broth a bit at a time, stirring well and allowing to thicken between each addition.

  • 6

    Season with salt and pepper, to taste then nestle in chicken and warm through. Dress up with additional fresh thyme if desired and serve over rice or mash.