This simple mushroom chicken is a great dinner recipe to make on a busy night. The entire dish can be quickly put together in minutes, then simply let it cook. The gravy becomes a rich sauce, creating a moist and creamy dish that is completely effortless. Mushrooms and a wonderful touch of rich, hearty flavor and bring this dish to the next level.
Hearty Gravy and Fresh Mushrooms
Lay the Chicken Breasts out across the bottom of a casserole dish. Sprinkle 1 cup fresh, sliced Mushrooms on top. In a medium sized mixing bowl, combine 2 cups Beef Gravy and 1/4 cup Beef Stock to make the gravy thin. I use a Homemade Gravy, but in a pinch you can substitute pre-made gravy. Add in ¼ cup Sherry and stir the sauce all together. Pour the sauce over the chicken and mushrooms. As it bakes, the chicken will absorb the rich, hearty flavors from the mushrooms and gravy. Bake uncovered at 375 degrees for 35 – 45 minutes. Let the sauce stand to thicken for about 5 minutes before serving.
You can always, prepare the sauce ahead of time and mix with the chicken breasts in a plastic freezer bag. Freeze the mixture until ready and dump in the crockpot in the morning before work. Add in fresh, sliced mushrooms and an extra ¼ cup of water. Cook on low heat for 6 – 8 hours. The sauce should be thick and creamy. Preparing it this way, the sauce will act like a marinade, infusing the chicken with even more flavor.
4 Chicken Breasts, boneless and skinless
1 cup Fresh Mushrooms, sliced
2 cups Thick Beef Gravy
1/4 cup Beef Stock
¼ cup Sherry
Spread Chicken breasts in a deep casserole dish. Sprinkle fresh mushrooms over top of the chicken. In a medium bowl, combine Gravy, Stock, and Sherry to make a sauce. Pour the sauce over the chicken and mushrooms. Bake uncovered at 375 degrees for 35 – 45 minutes.
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