Recipe: Delicious Sausage chicken and mushroom gravy

Sausage chicken and mushroom gravy. Though the name of this recipe is ordinary, the flavor is anything but, thanks to its use of rendered sausage fat, which makes everything it touches taste meatier, including the chicken breasts and mushroom pan sauce. Sausage and Mushroom Gravy Easy and delicious gravy recipe that can be a great topping for breakfast, lunch or dinner as well as a great addition to eggs. Toss in sausage with any leftover juices, then add Parm, spinach, and parsley.

The gravy is to die for! Great quick one for midweek that's guaranteed to please everyone. Growing up in the South, sausage gravy was a staple on our breakfast table, so I wanted to create a healthier version--with a secret ingredient. You can cook Sausage chicken and mushroom gravy using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Sausage chicken and mushroom gravy

1. You need 6 of chicken breast boneless and skinless.
2. You need 1 lb of smoked sausage.
3. You need 1 1/2 cup of oyster mushrooms, I used dried.
4. Prepare 30 oz of chicken broth.
5. Prepare 1 cup of water.
6. It's 1 cup of sr flour.
7. It's 1 tsp of ground black pepper.
8. Prepare 1 tsp of granulated garlic powder.
9. Prepare 1/2 tsp of seasoned salt.
10. Prepare 1 stick of margarine.
11. You need 1 tsp of salt.

This Chicken Mushroom Gravy Recipe is everything a hearty gravy should be! This chicken gravy recipe brings back so many memories from my childhood. Though I didn't like mushrooms back then and enjoyed my mashed potatoes plain, I remember my mom always making this amazing gravy for. Cook sausage until no longer pink, breaking up into pieces.

Sausage chicken and mushroom gravy step by step

1. Cut your chicken heat pan.
2. Slice your sausage add to pan with a little bit of sunflower oil.
3. Add chicken add mushrooms and spices.
4. Add flour.
5. Stir in well.
6. Add broth if its to thick add water to thin out.

Remove from pan and drain on a paper towel. Add olive oil to pot, sautee onions, garlic, celery and carrot until tender. Add tomato sauce and puree, chicken stock and red wine. Bring to boil and simmer for at least. A deliciously warming chicken and mushroom filling is here topped with buttery pastry and served with crisp beans.