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Export 9 ingredients for grocery delivery
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!
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