Chicken with Mushrooms, Green Beans, and Gravy

Published on January 9, 2013, by

This is what home-cooking is all about! The fresh herbs give it the aroma and flavor of a country meal.



  • 1 ½ pounds chicken, chunks
  • 2 large portabello mushrooms, chunks
  • 10oz french string beans
  • 1 ½ cup of chicken broth
  • ¼ cup of almond meal
  • 1 tablespoon garlic

serves: 4-6

  • 1 teaspoon gluten-free flour
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • 1 tablespoon chives
  • 2 tablespoon butter
  • sea salt & pepper


  1. In large skillet, melt butter, saute garlic, add chicken,salt, sprinkle almond flour, and brown until almost fully cooked.
  2. Add mushrooms, beans, herbs, and 1 cup of broth. Cook till vegetables are tender, but not over cooked about 4-7 minutes covered. Remove and set aside.
  3. In mixing bowl, blend flour with ½ cup of broth till totally mixed. Add to sauce and simmer till thick. Add salt & pepper for taste.


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