Here is a quick recipe for a mushroom gravy that adds an upscale look to any roasted chicken serving. This recipe happened to be quite tasty and was an easy pan sauce. It added to the flavor of the chicken. If you like mushrooms, you will love this sauce.
I used one box of white mushrooms, which I cleaned and sliced, about 1 1/2 cups of chicken broth, 2-3 chopped shallots, about 4 teaspoons flour, and about 1/2 to 3/4 cup white wine.
While the chicken is roasting the last thirty minutes, begin this pan sauce. Brown the mushrooms in about 1-2 tablespoons olive oil for about 4-5 minutes. Then, add a bit of the chicken broth to hydrate the mixtures. Add the shallots and cook until soft, another 3-5 minutes. Add the flour and mix well.
Next, add the wine and allow the mixture to come up to a boil, cooking well. Add the rest of the chicken broth and heat through. Season with salt, pepper, and fresh thyme. Serve over a slice of white roasted chicken breast.