Total Time
Prep 10 mins
Cook 30 mins

Tender boneless chicken in mushroom gravy. Delicious served over rice or mashed potatoes.

Ingredients Nutrition


  1. Mix the cornstarch with enough water to make a thin paste.
  2. Simmer the mushrooms in 2 tbsp soya sauce in a non-stick pan at low heat until tender.
  3. Remove mushrooms and set aside.
  4. Add 1 tbsp soya sauce and 1 tbsp chicken broth to the pan juices and add chicken, turning to coat as much of the chicken as possible in the soya sauce.
  5. Cook at a medium low heat until the chicken is almost done.
  6. Mix the remaining chicken broth and 1/2 c water (or broth) in a saucepan.
  7. Bring to a boil.
  8. Add a few tbsp of the hot liquid to the cornstarch paste, stir until smooth and then stir into the boiling gravy until thickened.
  9. Add the mushrooms and green onions to the gravy.
  10. Stir to mix.
  11. Salt and pepper to taste.
  12. Pour gravy over chicken in pan and simmer until fork tender.


Most Helpful

Absolutely fantastic! Better than expected! I was only serving two and used one large breast, however I kept the sauce quantities much the same as I like a lot of sauce. I left out the green onions. Also used 200ml chicken stock instead of broth(don't know if there is a difference),and served over rice with steamed broccoli.

dale! March 04, 2003

I just loved this recipe! The chicken was tender and moist and the sauce was delicious! I made exactly as directed and served over rice. Everyone cleaned their plate and asked for seconds! I will be serving this one again! Thanks for sharing, ~Pixie~!!

Bev September 03, 2003

"Num-Nums!" as my dad used to say. I made it according to your recipe, and made 5 breasts because it's always iffy about seconds here. I loved the sauce, and kept piling it on my chicken. We had it with long-grain and wild rice, and broccoli and cauliflower.Very good!

HEP MEP August 19, 2003

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