Chicken in Mushroom Country Gravy

Chicken in Mushroom Country Gravy

*note: I used water not milk for less calories (pictured), but the traditional Country Gravy is supposed to be creamier.. And this can be made without mushrooms for those who do not like them.



3 skinless, boneless chicken breast halves, sliced lengthwise to make 6 thinner pieces.

1/4 cup olive oil

1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
*a shake of canine pepper if you like a little spiciness


Mix flour and spices together in a shallow bowl or large food bag

Coat pieces of chicken in the flour mixture

Heat olive oil in a large skillet over medium-high heat

Fry chicken in olive oil until browned on both sides; remove chicken and set aside



Mushroom Country Gravy:

1/2 stick margarine
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 chicken bullion
2 cups milk
1 (4 0z.) can of mushrooms

In the skillet, melt margarine over medium heat.

Stir the flour until it looks shiny and smooth

Stir in milk, chicken bullion, salt and pepper.

Continue to stir over medium heat until thickened and starts to bubble.

Stir in mushrooms

Place chicken back in skillet and allow to heat through and cook a few minutes longer.

Serve over white rice




Oh this was so yummy! I didn't get this from any specific recipe.. Just sort of did my own thing but kept track of what I did so I could share. :) I am glad I did, because I will be making this again in the near future!

Ranch Chicken Thighs

Ranch Chicken Thighs

1/2 cup dry bread crumbs

1/4 cup grated Romano cheese

2 tablespoons yellow cornmeal

6 chicken thighs

1/2 cup Ranch salad dressing



In a shallow bowl combine crumbs, Romano cheese and cornmeal.

Dip chicken in salad dressing, then coat with crumb mixture.

Place in a greased 13 x 9 baking dish.

Bake, uncovered, at 375 degrees F for 45-50 minutes or until juices run clear.

This is another family favorite that is easy to make and delicious to eat!!

Pecan Chicken

Pecan Chicken (or Walnut)

1 cup flour

1 cup ground pecans (or walnuts)

1/4 cup sesame seeds

1 Tablespoon paprika

1 1/2 teaspoons salt

1/8 teaspoon black pepper

1 egg, beaten

1 cup buttermilk *

8 (5-once) boneless, skinless chicken breast

1/3 cup butter or margarine

1/4 coarsely chopped pecans (or walnuts)

** buttermilk can be made by adding 1 Tablespoon lemon juice or vinegar to a cup of milk and let sit for 5 minutes

Preheat oven to 350 degrees

Combine flour, ground nuts, sesame seeds, paprika, salt and pepper.

Mix together egg and buttermilk.

Allow chicken to soak in egg mixture for 5 min on both sides.

Coat well in flour mixture.

Melt butter in baking dish.

Place breasts in dish, turning once to coat with butter.

Sprinkle with coarsely chopped nuts.

Bake at 350 degrees for 30 minutes. Do not overcook.

Serve with Cream sauce, if desired.

Adding a simple recipe for a Cream Sauce:

Cream Sauce:

4 tablespoons margarine

4 tablespoons flour

2 cups milk

1 packet (or cube) chicken bullion

In a saucepan over medium heat, melt butter.

Add flour and stir until the butter and flour are well combined.

Pour in milk, stirring constantly as it thickens.

Stir in chicken bullion.

My family loved this recipe! The chicken was so moist and flavorful and left you scraping up all the bits of crust from the dish.. :)