Oh you're going to love these tender chunks of chicken sautéed in a rich mushroom gravy. Enjoy over rice (white, brown, or cauliflower) or mashed potatoes! It's so good and simple. Ready in only 25 minutes!
1 1/2lbschicken breasts, Cut into 1-inch pieces, Can use chicken thighs if preferred.
8ozsliced mushrooms, I prefer sliced baby bella mushrooms when available.
1tspsalt
3/4tspblack pepper
1tbspgarlic, minced
2cupschicken stock
3tbspbalsamic vinegar
1/2tspdried thyme
1/2tspdried rosemary
1/2tbsponion powder
1/4tsppaprika
1tbspfresh parsley, chopped
1tbsparrowroot flour
1tbspcold water
Instructions
Heat 2 tablespoons of oil in a large skillet (I use my 12") over medium-high heat. Once oil is hot, add chicken and mushrooms. Season with salt and pepper. Sauté, flipping occasionally, for 7 to 10 minutes or until chicken has some browning and mushrooms are tender.
Add the minced garlic. Sauté until garlic is golden, about one minute.
Reduce heat to medium. Add chicken stock, balsamic vinegar, thyme, rosemary, onion powder, and paprika. Stir to combine. Simmer uncovered for 4 to 5 minutes or until gravy is heated through. Taste and add more salt and pepper if desired.
Stir in chopped fresh parsley.
To thicken gravy, turn off heat. In a small container combine arrowroot flour and water. Shake. Pour the mixture into your gravy and stir so it’s thoroughly mixed in. You’ll notice the gravy begins to thicken immediately.