Chicken with Double Mushroom Gravy

Chicken with Double Mushroom Gravy
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 178.3
  • Total Fat: 1.9 g
  • Cholesterol: 67.9 mg
  • Sodium: 724.6 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 1.9 g
  • Protein: 30.9 g

View full nutritional breakdown of Chicken with Double Mushroom Gravy calories by ingredient

Number of Servings: 4


    1 tablespoon soy sauce
    1 teaspoon sugar
    1 pound chicken breast, trimmed of excess fat and cut into 1 chunks
    1/4 ounce dried porcini mushrooms , rinsed well
    1 3/4 cups low-sodium chicken broth
    Table salt and ground black pepper
    1 pound white mushrooms , stems trimmed, caps wiped clean and cut into 1/4-inch slices (see note)
    1 large onion , halved and sliced thin (about 1 1/2 cups)
    1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
    1/2 teaspoon minced fresh thyme leaves
    2 teaspoons unbleached all-purpose flour
    1 tablespoon chopped fresh parsley leaves


Combine soy sauce and sugar in medium bowl. Add chicken, toss well, and marinate at least 30 minutes or up to 1 hour, tossing once. Meanwhile, cover porcini mushrooms with cup broth in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and mince (you should have about 1 tablespoons). Strain liquid through fine-mesh strainer lined with paper towel into medium bowl. Set mushrooms and liquid aside. Sprinkle meat with 1/2 teaspoon pepper. Spray a 12-inch skillet generously with non stick spray heat over medium-high heat. Add chicken and cook until well browned on all sides, 6 to 8 minutes. Transfer to large plate and set aside. Return skillet to medium-high heat and spray again with non stick spray add white mushrooms, minced porcinis, and teaspoon salt; cook, stirring frequently, until all liquid has evaporated and mushrooms start to brown, 7 to 9 minutes. Scrape pan to loosen fond. Add onion and teaspoon salt; continue to cook, stirring frequently, until onion begins to brown and dark bits form on pan bottom, 6 to 8 minutes longer. Add garlic, thyme, and flour; cook, stirring constantly, until vegetables are coated with flour, about 1 minute. Stir in remaining 1 cups broth and porcini soaking liquid, scraping bottom of pan with wooden spoon to loosen browned bits, and bring to boil. Nestle chicken pieces into mushroom and onion mixture and add any accumulated juices to skillet. Reduce heat to medium-low and simmer 3 to 5 minutes. Season with salt and pepper, sprinkle with parsley, and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user LOLIESPAGNOLIE.