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Chicken in Mushroom Gravy

Chicken in Mushroom Gravy created by Jenny Sanders

This is the best chicken dish I have ever come up with. I threw it together one day when the cupboard was pretty bare and have been making it regularly ever since. It is quick and easy, and apart from the chicken, all the ingredients will keep dry in the cupboard for months. It is low in fat for a meat dish but the gravy doesn't taste like either shiitake mushrooms or tomatoes - instead they combine to taste like the richest, meatiest gravy ever.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Skin the chicken thighs and remove any visible fat from them.
  • Put them in a stove-top casserole with the broken up shiitake and the tomatoes, snipped into small pieces.
  • Pour the 2 cups of water, the tamari or soy sauce and the Worcestershire sauce over them and simmer until tender.
  • Mix the cornstarch with 1/2 cup of cold water and stir it into the broth.
  • Simmer, stirring well to blend, until the broth thickens and clears.
  • Serve over mashed potatoes, or better yet, a combination of equal parts potatoes, carrots and rutabagas mashed together.
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RECIPE MADE WITH LOVE BY

@Jenny Sanders
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@Jenny Sanders
Contributor
"This is the best chicken dish I have ever come up with. I threw it together one day when the cupboard was pretty bare and have been making it regularly ever since. It is quick and easy, and apart from the chicken, all the ingredients will keep dry in the cupboard for months. It is low in fat for a meat dish but the gravy doesn't taste like either shiitake mushrooms or tomatoes - instead they combine to taste like the richest, meatiest gravy ever."
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  1. Jenny Sanders
    Chicken in Mushroom Gravy Created by Jenny Sanders
    Reply
  2. Manda
    Very tasty, easy to prepare dish. I made a few minor changes: added 2 cloves minced garlic and some sliced onion. I used fresh shitakes, so I added them after the chicken and tomatoes were cooked through. I served this over whole wheat rotini pasta for a low-fat, healthy meal. Next time I may even add spinach or zucchini to up the nutrition factor even more! Thanks for posting!! ~Manda
    Reply
  3. BeccaB3c
    This was good! As you may know, I used fresh shiitake mushrooms- 1/2 cup chopped as you suggested, and that was just perfect. I used reduced-sodium soy sauce (that's what we had on hand). I used 2 pounds of boneless skinless chicken breasts, and they were perfect. I didn't need to reduce the water amount at all (I thought I might need to due to not using dried mushrooms). I didn't have time to make mashed potatoes, but I did serve this along with baked potatoes (baked in the microwave!). This was a nice change! The dried tomatoes really added a distinct flavor- very unique. Thanks for sharing!
    Reply
  4. Latchy
    A very tasty low fat recipe & so simple to make. The unusual combination of shitake mushrooms and sundried tomatoes is what caught my eye first up. They really do combine well to make a meaty sort of gravy. I did add a clove of garlic to the cooking.
    Reply
  5. Jenny Sanders
    This is the best chicken dish I have ever come up with. I threw it together one day when the cupboard was pretty bare and have been making it regularly ever since. It is quick and easy, and apart from the chicken, all the ingredients will keep dry in the cupboard for months. It is low in fat for a meat dish but the gravy doesn't taste like either shiitake mushrooms or tomatoes - instead they combine to taste like the richest, meatiest gravy ever.
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