Place a plastic bag or cling wrap over the chicken and pound to even thickness 2cm / 4/5" thick. Sprinkle both sides generously with salt and pepper.

Heat oil and melt 1 tbsp butter in a large skillet over high heat. Add chicken and cook for 3 minutes or until golden, then turn and cook the other side for 3 minutes. Transfer to plate, cover loosely with foil.

Add 1 tbsp butter to the skillet. Add mushrooms and cook for 3 minutes or until pretty golden.

Add remaining 1 tbsp butter and garlic. Cook for 1 minute until mushrooms are golden.

Turn heat DOWN to medium. Add flour and mix for 1 minute.

Add about 1/4 of the beef broth, mixing as you go. Once incorporated, add remaining broth gradually, mixing constantly. This is key to avoid lumps in gravy. Use a whisk if needed (works fine even with mushrooms in there) (Note 3 for beginner option).

Cook gravy for about 2 minutes or until it thickens to your taste - remember it will thicken more as it cools when serving. Adjust salt and pepper.

If you want, return chicken to the pan and turn to coat in gravy.

Place chicken on serving plates, top with gravy. Best served with mashed potato or similar to optimise the mushroom gravy experience!