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Skillet Chicken with Roasted Garlic and Mushroom Gravy

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  • Prep 25 min
  • Total 1 hr 10 min
  • Servings 4
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Roasted garlic and sautéed mushrooms, give this creamy sauce a slightly sweet earthiness that turns ordinary chicken breasts into a special meal.
Created Dec 26, 2016
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Ingredients

  • 2 garlic bulbs
  • 2 teaspoons (10 mL) olive oil
  • 4 boneless skinless chicken breasts (about 1 1/4 lb/625 g)
  • 1/2 cup (125 mL) all-purpose flour
  • 1/2 teaspoon (2 mL) dried thyme leaves
  • 1/2 teaspoon (2 mL) salt
  • 1/4 teaspoon (1 mL) pepper
  • 1/4 cup (50 mL) butter
  • 8 oz (about 3 cups/750 mL) sliced mushrooms
  • 1 1/2 cups (375 mL) chicken stock
  • 1/2 cup (125 mL) heavy whipping cream

Steps

  •  
    1
    Heat oven to 350°F.
  •  
    2
    Cut 1/4 to 1/2 inch from top of each garlic bulb to expose cloves. Place each cut side up on 12-inch square of foil. Drizzle each bulb with 1 teaspoon of the oil. Wrap securely in foil. Place in pie plate or shallow baking pan. Bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork. Cool slightly. From root end, squeeze soft cloves out of papery skins, and chop finely. Set aside.
  •  
    3
    Meanwhile, between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, thyme, salt and pepper. Reserve 3 tablespoons of the seasoned flour for the sauce. Coat both sides of chicken with remaining flour mixture.
  •  
    4
    In 12-inch skillet, heat 2 tablespoons of the butter over medium-high heat. Cook chicken in butter 6 to 8 minutes, turning once, until no longer pink in center (at least 165°F). Transfer chicken to plate; cover to keep warm.
  •  
    5
    In same skillet, heat remaining 2 tablespoons butter over medium heat. Cook mushrooms in butter until lightly browned. Sprinkle the 3 tablespoons reserved seasoned flour over mushrooms. Cook and stir 2 minutes. Stir in chicken stock, cream and roasted garlic. Heat to boiling. Reduce heat to low; simmer about 3 minutes or until slightly thickened.
  •  
    6
    Place chicken back into skillet with sauce about 1 minute or until heated through. Serve with mashed potatoes, if desired.

Expert Tips

  • Tip 1
    For a walk on the wild side, try using sliced cremini or shitake mushrooms in this recipe.
  • Tip 2
    If you prefer to use fresh herbs instead of dried, here’s a good rule of thumb to follow. Fresh herbs are generally less potent and concentrated than dried herbs, so you'll need more -- typically three times the amount of fresh herbs as dry. For instance, this recipe calls for 1/2 teaspoon (2 mL) dried thyme, so you would use 1 1/2 teaspoons (7 mL) finely chopped fresh thyme.

Nutrition Information

486.4 Calories, 24.3g Total Fat, 44.7g Protein, 22.7g Total Carbs

Nutrition Facts

Serving Size: 4
Calories
486.4
Total Fat
24.3g
Saturated Fat
11.9g
Trans Fat
1g
Cholesterol
159.3mg
Sodium
766mg
Total Carbs
22.7g
Dietary Fiber
1.2g
Protein
44.7g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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