Rotisserie Chicken in Creamy Mushroom Sauce
This easy chicken and mushroom dish simmered in a white gravy is pure comfort. Using rotisserie chicken makes this a simple, 20 minute weeknight dinner. Extra bonus? The whole meal comes together in a single pan. Dinner, my friends, is served.
Ingredients
- 11 ounces rotisserie chicken shredded
- 7 ounces cremini mushrooms
- 1 large garlic clove
- 3 tbsp unsalted butter
- 2 tbsp al-purpose flour
- 1 cup heavy cream or half-and-half
- ¼ cup chicken broth at room temperature
- 1 tsp lemon juice
- 1 tbsp chopped parsley
spices
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- ¼ tps grated nutmeg
- ¼ tsp dried thyme
- ¼ tsp curry powder
Instructions
- Get all the prep done before you start cooking: mince the garlic and thinly slice the mushrooms.
- Heat a large skillet over medium-high and add mushrooms. Cook until they start to brown and begin to release some moisture, about 3 minutes. Stir in 1 tbsp butter and cook until golden brown and tender, about 2 minutes. Lower the heat to medium, add garlic and spices. Cook for 1 minute or until fragrant. Remove from skillet.
- Reduce heat to low and melt the remaining butter. Add flour and stir continuously until a paste forms, this is called a roux. Cook for 2 minutes. Add broth to the roux, stirring while you pour, until you get a smooth sauce. Cook for 3 minutes, stirring continuously.
- Add cream and bring to a boil. Add shredded chicken and mushrooms, stir to combine. Simmer over medium, for 3 minutes, or until the chicken is heated through. Add lemon juice and adjust salt.
- Garnish with chopped parsley and some extra black pepper. Enjoy!
Video
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Nutrition
Calories: 448kcalCarbohydrates: 7gProtein: 25gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 165mgSodium: 636mgPotassium: 298mgFiber: 1gSugar: 3gVitamin A: 1194IUVitamin C: 1mgCalcium: 55mgIron: 1mg
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