Do you want a healthier version of gravy for your next chicken recipe? Then this portobello mushroom gravy is creamy, thick and absolutely delicious.
Prepare to find out just what makes this recipe so good for you, while still delivering a flavorsome experience.
The Nutritional and Health Benefits of Buttered Chicken with Portobello Mushroom Gravy
Benefit #1: Nourishes bones and muscles
Chicken breasts are good sources of lean protein, which contribute to the growth and development of our muscles.
Benefit #2: Promotes healthy blood
Chicken and portobello both contain iron.
Iron’s chief function in the body is to boost hemoglobin production, which is also used to transport oxygen from the lungs to other parts of the body. Therefore, eating chicken and portobello will help in preventing anemia.
Benefit #3: Boosts brainpower
Creatine, found in chicken, improves short-term memory and intelligence.
Also, the Vitamin D content of portobello mushroom plays a vital role in keeping our central nervous system healthy. It protects the neurons in the brain and modulates brain development.
Eating chicken with portobello mushroom gravy will lessen your risk of dementia and other memory problems.
Benefit #4: Improves mood
If you have anxiety, depression or frequent mood swings, using this recipe is a natural remedy. Chicken contains tryptophan, an amino acid that increases the serotonin level of the body. This serotonin is the brain chemical that controls mood and regulates sleep.
In addition, the selenium content of portobello has mood-enhancing effects in the body. These are great for fighting depression and anxiety. Hence,the numerous health benefits that are listed above will give you lots of reasons to try this recipe.
It’s a great complement for rice or any potato recipes you have and it’s an extraordinary way to perk up your daily menu.
Discover another Portobello mushroom recipe here: Stir-Fry Portobello Mushrooms and Vegetables [Recipe]
Buttered Chicken with Portobello Mushroom Gravy
FOR THE CHICKEN
2 chicken breasts (skinless and boneless)
3 tsp olive oil
2 tbsp butter
salt and pepper
- FOR THE MUSHROOM GRAVY
3 tbsp butter (divided)
2 cups (256 g) portobello mushrooms (cleaned and sliced)
2 cloves garlic (peeled and minced)
1/2 cup (64 g) flour
3 cups (720 ml) beef broth
- FOR GARNISH
1 tsp thyme (fresh and finely chopped)
1 tsp parsley (fresh and finely chopped)
- COOK THE CHICKEN
- Bind the chicken breasts with a plastic wrap and pound the breasts until they are of the same thickness.
- Remove the wrap and sprinkle salt and pepper to both sides of the chicken.
- Melt some butter in a skillet (frying pan) over medium heat.
- Add the chicken breasts and cook until golden brown on both sides.
- When done, place all the chicken breasts onto a plate and cover with foil to keep warm.
- PREPARE THE GRAVY
- Melt some butter in the skillet (frying pan) over medium heat.
- Toss in the portobello mushroom slices and cook until the slices are golden brown and slightly dry.
- Add the minced garlic. Mix well.
- Reduce heat. Add in the flour and beef broth. Stir until all the ingredients are mixed well. Make sure that there are no lumps in the mixture.
- Continue to stir until the gravy mixture is thick. Adjust seasoning to achieve desired taste.
- Put the chicken breasts into the pan. Make sure that they are coated well with the gravy.
- Best served with mashed potato or rice.