Chicken and Sage-Mushroom Gravy

By mamacasma

Ingredients

• 1-1/2 pounds thin-sliced boneless, skinless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 Tablespoons vegetable oil
• 10 ounces mushrooms, cleaned and trimmed
• 2 Tablespoons all-purpose flour
• 1 can (14.5 ounces) chicken broth
• 1/4 teaspoon dried sage
• 1/8 teaspoon ground nutmeg
• Noodles and green beans, optional

Preparation

Step 1

1. Season chicken on both sides with 1/8 teaspoon each of the salt and black pepper.

2. Heat 2 tablespoons of the oil in a large skillet. Add chicken and sauté for 3 minutes. Turn and sauté for an additional 2 to 3 minutes or until chicken is cooked through. Remove to a plate.

3. Add remaining 1 tablespoon oil and the mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, or until softened and lightly browned. Sprinkle flour over mushrooms; cook 1 minute. Gradually stir in broth. Add dried sage, nutmeg and remaining 1/8 teaspoon each salt and pepper. Simmer for 2 minutes. Add chicken; simmer for 1 to 2 minutes or until heated through.

4. Serve with noodles and steamed green beans, if desired.