1st Official Recipe...Chicken Breasts with Creamy Mushroom Gravy

My first from-scratch meal in awhile...it's been a little crazy at our house the last couple of weeks.  Usually we throw something in the oven like little rolls of pizza (yummy) or just thaw some hamburger and add the other ingredients for "the helper" in and it's dinner time, BUT not tonight.

I found this recipe on the Betty Crocker website and have been wanting to try it for awhile now and tonight was finally the night.

As you can see, I had several things going at once.  I served the chicken with mashed potatoes and steamed green beans.  After the chicken was golden brown, I put it in the oven to finish cooking...no one likes pink chicken.  The recipe calls for the chicken to be gently pounded until about 1/4 inch thick...I skipped this step, but if you don't, you won't need to warm up the oven to finish the chicken.

You then use the skillet with the drippings to make the gravy...the recipe calls for fresh mushrooms, but they can be expensive and not easily stored in my pantry, so I used the kind from the can.  If you've never made a rue, then you're in for a treat because that's how you start the gravy to this dish.

I was a little worried that the from-the-can mushrooms wouldn't give as much flavor as fresh, but they're a perfect addition to this gravy that's really flavored with soy sauce.

Here's what your gravy will look like after adding the Bisquick, milk and soy sauce.  (The recipe calls for green onions, but I don't like onions and my husband is allergic, so they're out of every dish I make.)  After finishing everything I had going at once (not-from-scratch mashed potatoes, steamed the real green beans, got the chicken out of the oven), here's what the finished product looked like...

This little creation got excellent reviews from my husband and I even gave myself a pat on the back for the delicious meal.

Chicken Breast with Creamy Mushroom Gravy
   4  boneless skinless chicken breasts (4 oz each)
   1/2 c. Original Bisquick mix
   1/2 tsp garlic powder
   1 egg
   3 tbsp vegetable oil
   1 1/2 c. sliced fresh mushrooms (or 3/4 a can)
   3 tbsp Original Bisquick mix
   2 medium green onions, sliced (2 tbsp)
   1 c. milk
   1 1/2 tsp soy sauce

1.  Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 in thick.
2.  In a shallow dish, stir 1/2 c. Bisquick mix and the garlic powder.  in another shallow dish, beat egg.  Dip chicken in egg, then coat with Bisquick mixture.
3.  In 12-inch non-skillet, heat 2 tbsp of the oil over medium head.  Add chicken; cook about 3 minutes or until golden brown.  Turn chicken; cover and cook 4-6 minutes longer or until chicken is no longer pink in center.  Remove to serving platter; cover to keep warm.
4.  In same skillet, heat remaining 1 tbsp. oil over medium heat.  Add mushrooms; cook 3-4 minutes, stirring frequently, until browned.  Add 3 tbsp Bisquick mix and the onions; cook and stir until mixed.  Stir in milk and soy sauce.  Cook until mixture is thick and bubbly.  Serve over chicken.

Makes 4 servings

Click here for the recipe from the Betty Crocker website.

Happy cooking!