Pan Seared Chicken Breast with Mushroom Gravy

Updated at: Thu, 17 Aug 2023 11:30:06 GMT

Step 1

Heat 2 tablespoons butter in a sauté pan or saucepan over medium-high heat until melted, add the onion and sauté for 3 minutes, stirring occasionally, add the mushrooms and garlic and sauté for 5 to 7 minutes, stirring occasionally, until the mushrooms are browned and the excess liquid has mostly evaporated.m, add the flour and gently toss it with the mushrooms for 1 minute.

Step 2

Deglaze the pan, stir in the white wine and use a wooden spoon to gently scrape up any browned bits that have stuck to the bottom of the pan, add in the vegetable stock and thyme, and gently stir until no more flour clumps remain, continue cooking until the gravy reaches a simmer and thickens, then reduce heat to low.

Step 3

Transfer about 1/3 cup of the gravy broth to a separate bowl and whisk it with the tomato paste until smooth, add the mixture back to the gravy along with the remaining 1 tablespoon of butter, and stir until combined. (Taste the gravy and season with salt and pepper, as needed. If the gravy is too thick for your liking, you may add in extra vegetable stock to thin it out).

Step 4

Coat both sides of the chicken breast in the seasoned flour, add 2 tablespoons of butter to skillet and melt over medium high heat, add chicken breasts to a large pan and cook until lightly browned, 4 minutes, turn over and cook for another 6 minutes. Remove to serving platter, cover to keep warm.

Step 5

There are two options you can do to serve the chicken, either add in the chicken to the gravy & simmer for a 1 minutes then serve it in the same pan, or just pour the gravy over the chicken in serving platter just before serving.

Step 6

For both serving options, Sprinkle the chopped parsley & Serve it aside with baked or mashed potatoes.

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