Chicken Mushroom Gravy Potato Skillet

Instructions

1. 1

   Use purchased sliced mushrooms. Cut the potatoes into bite-size pieces. Put them in the deep 30 cm skillet, cover with water, bring to a boil and cook for 12–15 minutes until tender; drain and set aside. Cut the raw boneless, skinless chicken breast into strips about 5 mm thick.

2. 2

   Heat a deep 30 cm skillet over medium-high heat for 1 minute. Add the butter, chicken, mushrooms, onion powder, thyme, salt and pepper. Cook uncovered for 5 minutes, stirring frequently; the chicken will finish cooking in the gravy.

3. 3

   Sprinkle the flour evenly over the chicken and mushrooms. Cook over medium heat for 1 minute, stirring thoroughly. Gradually stir in all 300 ml chicken stock, scraping the bottom of the skillet.

4. 4

   Add the cooked potatoes and frozen peas. Increase to medium-high heat and bring to a bubbling simmer, about 2 minutes. Cover, reduce to medium-low and simmer gently for 4 minutes, stirring once to prevent sticking.

5. 5

   Uncover and simmer over medium-high heat for about 2 minutes, stirring gently, until the gravy clings to the chicken and potatoes without a pool of thin liquid. Check several thick chicken strips with a food thermometer inserted sideways: they must reach 165°F (74°C). Continue cooking if necessary to reach that temperature, then divide into four servings.