Step 1

Place a plastic bag or cling wrap over the chicken and pound to even thickness 2cm / 4/5" thick. Sprinkle both sides generously with salt and pepper.

Step 2

Heat oil and melt 1 tbsp butter in a large skillet over high heat. Add chicken and cook for 3 minutes or until golden, then turn and cook the other side for 3 minutes. Transfer to plate, cover loosely with foil.

Step 3

Add 1 tbsp butter to the skillet. Add mushrooms and cook for 3 minutes or until pretty golden.

Step 4

Add remaining 1 tbsp butter and garlic. Cook for 1 minute until mushrooms are golden.

Step 5

Turn heat DOWN to medium. Add flour and mix for 1 minute.

Step 6

Add about 1/4 of the beef broth, mixing as you go. Once incorporated, add remaining broth gradually, mixing constantly. This is key to avoid lumps in gravy. Use a whisk if needed (works fine even with mushrooms in there) (Note 3 for beginner option).

Step 7

Cook gravy for about 2 minutes or until it thickens to your taste - remember it will thicken more as it cools when serving. Adjust salt and pepper.

Step 8

If you want, return chicken to the pan and turn to coat in gravy.

Step 9

Place chicken on serving plates, top with gravy. Best served with mashed potato or similar to optimise the mushroom gravy experience!