Remember my Pie-less Pots? Mix it all up the same:
Dice chicken breasts and "brown" in a skillet(I use about 4 or 5 large ones for
my family of 6)
take a can of
chicken broth/stock, mix with whatever you can pour off your chicken, 1-2 tsp of
sea salt, and whisk in 2 or 3 TBSP of corn or potato starch, pour over your chicken, throw
in mushrooms or whatever, wait til your "gravy" bubbles and thickens...*
I use deer
burger, but whatever lean burger you prefer is fine...1-2 pounds
saute 2 cups of sliced mushrooms in 1-2 TBSP of
pour in beef stock , salt, and corn or potato starch, pour over your meat and mushrooms, wait until your "gravy" bubbles and thickens....*
*Then throw the chicken or hamburger in pitas for a homemade version of the Australian Bakery Cafe...Charlotte fell in love with and has requested it for her birthday!!
You can season with curry or jerk or add a smidgeon of Guiness or whatever sounds good to you...I love pie and stew recipes because they always have a little play in them for your tastes!
(Oh, and I have since the original recipe tried the potato starch, Bob's Red Mill has a great one for those avoiding corn...it's pretty cheap, and it works great!)